Malt, Roasted

CBP relies on objective physical and chemical characteristics: roasted malt typically shows a color reading above a defined threshold (often expressed in degrees Lovibond or EBC units) and has negligible diastatic power due to enzyme destruction during high-temperature kilning. Importers should include a certificate of analysis with color and diastatic power data to support the declared classification and avoid delays.

Yes — roasted malt is used as a natural colorant and flavoring in baked goods, confectionery, and malt beverages, and its end use does not change the HTS classification. The product classifies based on its physical form and processing method (roasted malt of heading 1107), not its downstream application. However, food-use shipments must comply with FDA labeling and facility registration requirements regardless of the intended use.