Prepared foods obtained from unroasted cereal flakes or from mixtures of unroasted cereal flakes and roasted cereal flakes or swelled cereals

1904 20 00 00Pick a subheading

This code has subheadings; the declaration needs the one that fits the goods.

This code in Finnish Customs' Fintaric ↗Duties, taxes and other measures in the EU's TARIC service ↗

Place in the nomenclature

1900 00 00 00Preparations of cereals, flour, starch or milk; pastrycooks' products
1904 00 00 00Prepared 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 otherwise prepared, not elsewhere specified or included
1904 20 00 00Prepared foods obtained from unroasted cereal flakes or from mixtures of unroasted cereal flakes and roasted cereal flakes or swelled cereals

Subheadings 4

1904 20 10 00Preparation of the Müsli type based on unroasted cereal flakes
Other
1904 20 91 00Obtained from maize
1904 20 95 00Obtained from rice
1904 20 99 00Other

Show all subheadings in the search →

On the same level

1904 10 00 00Prepared foods obtained by the swelling or roasting of cereals or cereal products
1904 20 00 00Prepared foods obtained from unroasted cereal flakes or from mixtures of unroasted cereal flakes and roasted cereal flakes or swelled cereals
1904 30 00 00Bulgur wheat
1904 90 00 00Other

What is the code used for?

1904 20 is an HS subheading: its six digits are the same in every country that uses the worldwide Harmonized System (HS). In the EU nomenclature the code is written with ten digits: 1904 20 00 00.

The code has subheadings, so it cannot be declared as it is: pick the subheading below that describes the goods most precisely.

Duties, VAT, import restrictions and the other measures that apply to the code are in the EU's TARIC service. The search is a guide only; Finnish Customs gives binding decisions on classification (Binding Tariff Information).