HS Code Heading :HS Code Heading 2106 : Texturised vegetable proteins (soya bari) and Bari made of pulses including mungodi[Rate Ref by SNo 45 in Sch II of Ntfn 01/2017 IGST]

HS CODES CHAPTER
Chapter	Chapter Description
Chapter-21	Miscellaneous Edible Preparations
HS CODES HEADING
Hs Code Heading	Heading Description
2106	Texturised vegetable proteins (soya bari) and Bari made of pulses including mungodi[Rate Ref by SNo 45 in Sch II of Ntfn 01/2017 IGST]
HS CODE PRODUCTS
HS CodeS	Products Description
21061000	Protein concentrates and textured protein substances
210690	All goods (excluding compound alcoholic preparations of a kind used for the manufacture of beverages, of an alcoholic strength by volume exceeding 0.5% by volume, determined at a temperature of 20 degrees centigrade) [Exemption Duty Ref by SNo(103) in Ntf
21069011	Sharbat
21069019	Other
21069020	Pan masala
21069030	Betel nut product known as “Supari”
21069040	Sugar-syrups containing added flavouring or colouring matter, not elsewhere specified or included; lactose syrup; glucose syrup and malto dextrine syrup
21069050	Compound preparations for making non-alcoholic beverages
21069060	Food flavouring material
21069070	Churna for pan
21069080	Custard powder
21069091	Diabetic foods
21069092	Sterilized or pasteurized millstone
21069099	Other