Cereal Flakes, Other Than Oats
Cereal flakes, other than oats, are dried, processed products made from various cereal grains. They are commonly consumed as ready‑to‑eat breakfast items after minimal preparation.
Prices, specifications and international trade for cereal flakes, other than oats under HS 110419.
Cereal Flakes, Other Than Oats Price
Published reference · Jul 1, 2026
Cereal flakes, other than oats is quoted in USD/t at BEL. Historical customs values may differ from the headline reference.
Explore cereal flakes, other than oats pricesCereal Flakes, Other Than Oats Exports and Imports
Belgium led reported cereal flakes, other than oats exports in 2025, at $34.4M.
Compare cereal flakes, other than oats exporting countriesCereal Flakes, Other Than Oats Specifications and Quality
Cereal flakes, other than oats grading factors include Moisture content, Mycotoxin levels, and Foreign material.
Grading Factors
Quality assessment for cereal flakes, other than oats considers Moisture content, Mycotoxin levels, and Foreign material.
- Moisture content
Buyers should verify that moisture is low enough to prevent fungal growth and spoilage.
- Mycotoxin levels
Testing for mycotoxins is required because toxigenic fungi can contaminate cereal grains before and after harvest.
- Foreign material
The presence of non‑cereal matter such as stones, dust, or other seeds must be limited.
- Organic extraneous matter
Organic components other than edible cereal flakes, such as stems or foreign seeds, are limited to a maximum percentage.
- Particle size and breakage
Buyers assess the proportion of broken or overly fine flakes, which can affect texture and processing performance.
Typical Specification Ranges
Cereal flakes, other than oats specifications record maximum organic extraneous matter, maximum inorganic extraneous matter. These are typical ranges, not guarantees for an individual lot.
| Maximum organic extraneous matter | up to 1.50 percent mass |
|---|---|
| Maximum inorganic extraneous matter | up to 0.50 percent mass |
Common Defects
Recorded defects for cereal flakes, other than oats include Heat‑damaged flakes, Moldy or fungal contamination, and Insect damage.
- Heat‑damaged flakes
Flakes that are discoloured or have been materially altered by heat during processing.
- Moldy or fungal contamination
Visible mould or fungal growth indicates poor storage conditions and potential mycotoxin risk.
- Insect damage
Flakes showing tunnels, boreholes, or other insect‑related damage are considered defective.
Certifications
Certifications documented for cereal flakes, other than oats include Codex Alimentarius compliance and Good Agricultural Practices (GAP) awareness. Their applicability depends on the individual product and shipment.
- Codex Alimentarius compliance
Ensures that the product meets internationally recognized safety and quality standards, including limits for contaminants.
- Good Agricultural Practices (GAP) awareness
Producers are encouraged to follow GAP to reduce fungal infection and mycotoxin risk.
Cereal Flakes, Other Than Oats Facts and HS Code
Cereal flakes, other than oats belongs to flours, starches and milled products within produce, nuts, spices and food ingredients. Its customs classification covers HS 110419.
Cereal Flakes, Other Than Oats HS Code
| Product type | Intermediate |
|---|---|
| Form | Dried |
| Position in the chain | Processed |
| Category | Flours, starches and milled products — Produce, nuts, spices and food ingredients |
| HS codes | 110419 |
| Quoted in | USD/t |
| Reference location | BEL |
Production & Handling
Processing steps for cereal flakes, other than oats include Cleaning and dehulling of the grain, Tempering (adjusting moisture content), Rolling the grain into thin sheets.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Processing steps |
|
Packaging
Typical cereal flakes, other than oats packaging includes Clean, sturdy sacks or bulk containers and Food‑grade sealed bags.
- Clean, sturdy sacks or bulk containers
Packaging must protect the hygienic and organoleptic qualities of the flakes and be free from contaminants.
- Food‑grade sealed bags
When packaged in bags, the material should be safe for food contact and prevent moisture ingress.
Uses & Risks
Cereal flakes, other than oats is used in Breakfast cereals, Snack foods, and Bakery and confectionery ingredients.
End Uses
- Breakfast cereals
Flaked grains are combined with sweeteners, nuts, or dried fruit to produce ready‑to‑eat breakfast cereal products.
- Snack foods
Flaked grains are used as a base for snack bars, extruded snacks, and coated cereal pieces.
- Bakery and confectionery ingredients
Flaked grains are incorporated into breads, cakes, and confectionery formulations to add texture and bulk.
Uses and Related Commodities
| Downstream industries | Breakfast cereal manufacturers, Snack‑food producers, Bakery and confectionery manufacturers |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Mycotoxin contamination Food safetyHigh Improper drying or storage can allow growth of toxigenic fungi such as Aspergillus or Fusarium, leading to aflatoxin or deoxynivalenol residues in cereal flakes. | Ensure rapid drying to moisture levels below 13 %, store in low‑humidity, temperature‑controlled facilities, and conduct routine mycotoxin testing. |
Moisture ingress during transport LogisticsMedium Exposure to high humidity or condensation in shipping containers can raise moisture content, promoting microbial growth and reducing shelf life of cereal flakes. | Use moisture‑proof packaging, employ desiccants, and verify container integrity before loading. |
Stored‑grain insect infestation PestMedium Flaked cereal grains can be attacked by insects such as Sitophilus spp. during storage, leading to product loss and potential contamination. | Implement airtight storage, regular monitoring, and approved insect‑control measures. |
Stored‑product insect infestation PestMedium Grain beetles, flour moths, and other insects can infest bulk cereal flakes during storage or transport, causing product degradation and potential allergen cross‑contamination. | Implement integrated pest management, use sealed containers, and monitor with pheromone traps. |
Cereal Flakes, Other Than Oats Questions
- What defines cereal flakes other than oats as a food commodity?
- Cereal flakes other than oats are classified as grain‑derived food items that are edible after processing. According to FAO guidelines, grains include cereals and pulses, and the flakes are produced from the cereal portion that is intended for human consumption, excluding inedible parts such as hulls or stalks.
- How should cereal flakes other than oats be stored to minimize quality loss?
- Cereal flakes should be kept in a dry, cool environment with limited exposure to moisture and pests. Maintaining a sealed container helps prevent fungal growth and mycotoxin development, which are common concerns for cereal products during post‑harvest storage.
- What are the main quality concerns for cereal flakes other than oats during processing?
- The primary quality issues involve potential mycotoxin contamination from toxigenic fungi and physical damage that can increase post‑harvest losses. Proper handling, rapid drying, and validated sampling plans are recommended to detect and control these risks.