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19059000
PREPARATIONS OF CEREALS, FLOUR, STARCH OR MILK; PASTRYCOOKS' PRODUCTSBread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products

Other

Classification and scope

CN code 190590 covers other bakery products not classified elsewhere in heading 1905. A broad residual heading covering bread, rolls, croissants, flatbreads, tortillas, pita, naan, chapati, baguettes, rusks, crackers and breadsticks.

Food safety

Subject to food safety, labelling and allergen declaration. Fresh products may require special storage conditions. Preservatives must be authorised. Acrylamide limits apply to high-temperature baked products.

Import and trade

Major suppliers European countries, Turkey and China. Fresh products require rapid transport. Long-life products in dry containers.

Other bakery products CN 1905 90 - EU import guide

Other bakery products under CN 1905 90 cover a wide range including bread, rolls, pizza, breadsticks and crackers. Compound duties apply. Classification depends on composition (sugar, fat, egg content). Products must comply with EU labelling, allergen and nutritional requirements.

Frequently asked questions

What products does CN 190590 cover?
Residual heading for bakery products: bread, rolls, tortillas, pita, naan, baguettes, rusks, crackers and breadsticks not classified as biscuits or waffles.
Are wheat tortillas classified under 190590?
Yes. Wheat tortillas as bakery products fall under CN 190590. Corn tortillas may be classified differently.
Does imported bread require special permits?
No special permits but subject to food safety, labelling and border controls. Fresh bread requires rapid transport ensuring freshness.
What products are covered by the broad code CN 1905 90?
CN 1905 90 covers bread, rolls, pizza, breadsticks, crackers, toast and other bakery products not classified under CN 1905 10-32. Compound duties apply with both ad valorem and specific components.