Chapter 19: Preparations of Cereals, Flour, Starch or Milk; Pastry Cooks'' Products ITC HS Code Classification. DGFT Issued HS Classification Codes in Handbook of Procedure Vol-III. Hs Codes of year 2008, 2007, 2006, 2005 HS Classification Search Product Keywords HS Code HS Codes Chapters HS Classification of Chapter 19: Preparations of Cereals, Flour, Starch or Milk; Pastry Cooks'' Products HS Codes Sub-Heading Sub Heading CodeSub Heading Description 1901Harmonised Codes of Malt Extract; Food Preparations Of Flour, Groats, Meal, Starch Or Malt Extract, Not Containing Cocoa Or Containing Less Than 40% By Weight Of Cocoa Calculated On A Totally Defatted Basis, Not Elsewhere Specified Or Included; Food Preparations Of Goods Of 1902Harmonised Codes of Pasta, Whether Or Not Cooked Or Stuffed (with Meat Or Other Substances) Or Otherwise Prepared, Such As Spaghetti, Macaroni, Noodles, Lasagne, Gnocchi, Ravioli, Cannelloni; Couscous, Whether Or Not Prepared - Uncooked Pasta, Not Stuffed Or Otherwise Prepar 1903Harmonised Codes of Tapioca and substitutes therefor prepared from starch, in the form of flakes, grains , pearls, sifti 1904Harmonised Codes of Prepared Foods Obtained By The Swelling Or Roasting Of Cereals Or Cereal Products (for Example, Corn Flakes); Cereals [other Than Maize (corn) ] In Grain Form Or In The Form Of Flakes Or Other Worked Grains (except Flour, Groats And Meal), Pre-cooked Or O 1905Harmonised Codes of Bread, 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 Total: 5 HS Codes Sub-Heading
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