Canada Products of the Milling Industry; Malt, Starches, Inulin and Wheat Gluten Importers

Access the most comprehensive database of Canadian importers for products of the milling industry, malt, starches, inulin, and wheat gluten organized by HS6 product codes. Our verified trade data covers Canadian buyers across all major milling industry categories, enabling businesses worldwide to connect with the right trade partners in Canada's food processing and industrial sectors.

HS Chapter 11 covers a wide range of processed grain products essential to the food manufacturing, brewing, pharmaceutical, and industrial sectors. Canadian importers in this category supply raw materials for bakeries, food processors, breweries, distilleries, and industrial manufacturers across all provinces. Whether you are a milling products supplier looking to export to Canada, a logistics professional researching trade lanes, or a market analyst studying import trends, this directory provides the actionable intelligence you need. Browse the categorized sections below to find importers across wheat flour, cereal flours, groats and meal, worked cereal grains, malt, tapioca and root flours, malt extract, starches, and wheat gluten.

1. Wheat Flour (HS 11.01)

Wheat and meslin flour represents the largest single category in Canada's milling industry imports. Wheat flour is a fundamental ingredient for bread, pasta, pastries, and countless food products. Canadian importers source wheat flour from global suppliers to supplement domestic production and meet the diverse needs of the food processing industry.

2. Cereal Flours (HS 11.02)

Cereal flours other than wheat include maize (corn) flour and flours made from other grains such as rye, barley, oats, and rice. These specialty flours are essential for gluten-free products, ethnic cuisines, animal feed, and industrial applications. Maize flour is particularly important for tortilla production, corn-based snacks, and as a thickening agent.

3. Cereal Groats and Meal (HS 11.03)

Cereal groats, meal, and pellets are intermediate milling products used in breakfast cereals, animal feed, and further processing. Groats are whole grains with the hull removed, while meal is a coarser grind than flour. These products serve as important raw materials for both human food and animal nutrition industries.

4. Worked Cereal Grains (HS 11.04)

Worked cereal grains include rolled, flaked, pearled, and otherwise processed grains. Products in this category include rolled oats for porridge, pearled barley for soups, and processed maize for breakfast cereals. These value-added grain products are in high demand from food manufacturers and the health food sector.

5. Malt (HS 11.05)

Malt is produced by germinating cereal grains, primarily barley, and then drying them in a process known as malting. Malt is a critical ingredient in brewing beer and distilling whisky, as well as in food products such as malted milk, malt vinegar, and malt-based confectionery. Canada has a significant malting industry, and malt products are traded globally.

6. Tapioca and Root/Tuber Flours (HS 11.06)

Tapioca flour, potato flour, and other root and tuber-based flours are gluten-free alternatives to wheat flour. These products are increasingly important in the food industry due to growing demand for gluten-free products. Tapioca (cassava) flour is widely used in Asian and South American cuisines, while potato flour is valued for its thickening properties.

7. Malt Extract (HS 11.07)

Malt extract is a concentrated syrup or powder derived from malted barley. It is used as a sweetener, flavoring agent, and nutritional supplement in the food and beverage industry. Malt extract is a key ingredient in brewing, baking, and the production of malt-based health foods and beverages.

8. Starches and Inulin (HS 11.08)

Starches are extracted from various plant sources including wheat, maize, potato, and cassava. They are used as thickeners, stabilizers, and raw materials in food processing, paper manufacturing, textiles, and pharmaceuticals. Inulin is a naturally occurring polysaccharide used as a dietary fiber supplement and prebiotic in functional foods.

9. Wheat Gluten (HS 11.09)

Wheat gluten is the protein component of wheat flour, separated during the milling process. It is used to improve dough elasticity in baking, as a meat substitute (seitan) in vegetarian cuisine, and as a high-protein ingredient in animal feed. Canada is both a producer and significant trader of wheat gluten products.