Chapter 1101 — Customs Tariff Headings
Subheadings
Products classified under Tariff item 11.01
All-Purpose Wheat Flour
All-purpose wheat flour is a finely milled product derived from wheat grains, used for general baking and cooking. It meets the starch and ash content thresholds for wheat flour classification under heading 11.01, and its fine particle size ensures it passes the required sieve tests.
1101.00.10Artisan Sourdough Wheat Flour
Milled from heritage wheat varieties for natural sourdough leavening, unbleached. It falls under heading 11.01 as wheat flour because it meets the starch and ash content thresholds, and is distinct from prepared flours of heading 19.01.
1101.00.10Artisan White Winter Wheat Flour
Artisan White Winter Wheat Flour is stone-ground from heritage white winter wheat varieties, offering superior flavor for craft baking without chemical additives. It falls under 1101.00.10 as wheat flour within access commitment, meeting Chapter 11 starch and ash criteria.
1101.00.10Baguette White Winter Wheat Flour
Baguette White Winter Wheat Flour is precision-milled from white winter wheat, optimized for French baguettes with high starch and low ash. It is classified under 1101.00.10 as wheat flour within access commitment, passing fine sieve requirements.
1101.00.10Bleached Wheat Flour
Bleached wheat flour is wheat flour treated with bleaching agents to improve whiteness and aging characteristics. It retains the essential composition of wheat flour, meeting the starch and ash thresholds, and is classified under heading 11.01 as wheat flour.
1101.00.10Bob's Red Mill Whole Wheat Flour
Stone-ground whole wheat flour retaining bran and germ for nutty flavour and nutrition, used in hearty breads and muffins. It is classified under heading 11.01 as wheat flour because it meets the starch content exceeding 45% and ash content not exceeding 2.5% per Chapter 11 notes.
1101.00.10Bread Flour
Bread flour is a high-gluten wheat flour specifically milled for yeast breads and artisan baking. Its starch content exceeds 45% and ash content is below 2.5%, and it passes the required sieve tests, classifying it under heading 11.01 as wheat flour.
1101.00.10Bread Flour from Hard Spring Wheat
Bread flour from hard spring wheat is commercially milled for high-volume bakery production with strong gluten development. It meets the starch and ash thresholds for wheat flour and passes the fine sieve tests, classifying it under heading 11.01.
1101.00.10Cake Flour
Cake flour is a low-protein, finely milled soft wheat flour used for delicate cakes and pastries. It meets the starch and ash content requirements for wheat flour and passes the fine sieve tests, placing it under heading 11.01.
1101.00.10Canadian Hard Spring Wheat Flour
Canadian hard spring wheat flour is milled from prairie-grown hard spring wheat with consistent high protein content. It meets the starch and ash requirements for wheat flour and passes the required sieve tests, classifying it under heading 11.01.
1101.00.10Caputo Semola di Grano Duro Flour
Caputo Semola di Grano Duro is a coarse durum wheat flour milled from select Italian durum wheat, used for artisanal pasta dough and pizza bases. It falls under tariff item 1101.00.10 as a wheat flour within access commitment, meeting the starch, ash, and sieve criteria of Chapter 11.
1101.00.10Certified Organic All-Purpose Wheat Flour
Certified Organic All-Purpose Wheat Flour is bleached and finely sifted organic wheat flour ideal for baking bread, cakes, and pastries. It is classified under 1101.00.10 as wheat flour within access commitment, complying with Chapter 11 milling standards.
1101.00.10Certified Organic Bread Flour
Certified Organic Bread Flour is high-protein organic wheat flour designed for yeast breads with strong gluten development. It falls under 1101.00.10 as wheat flour within access commitment, passing Chapter 11 starch and ash tests.
1101.00.10Certified Organic High-Gluten Wheat Flour
Certified Organic High-Gluten Wheat Flour is organic flour from hard red spring wheat with 13-14% protein for chewy bagels. It is classified under 1101.00.10 as wheat flour within access commitment, meeting Chapter 11 criteria.
1101.00.10Certified Organic Meslin Flour
Certified Organic Meslin Flour is organic flour milled from meslin (wheat-rye blend) grains, used in rustic breads. It falls under 1101.00.10 as meslin flour within access commitment, with proper Chapter 11 milling specs.
1101.00.10Certified Organic Pastry Flour
Certified Organic Pastry Flour is low-protein, finely milled organic wheat flour for delicate pastries and cakes. It is classified under 1101.00.10 as wheat flour within access commitment, meeting fine particle size and starch criteria.
1101.00.10Certified Organic Unbleached Wheat Flour
Certified organic unbleached wheat flour, naturally aged without chemical bleaching, preserving full flavour. It qualifies as wheat flour of heading 11.01 because it meets the starch and ash content thresholds for wheat in Chapter 11, and is not a prepared flour of heading 19.01.
1101.00.10Certified Organic Whole Wheat Flour
Finely milled flour from whole organic wheat grains, retaining the bran and germ for higher nutritional value. It is classified as wheat flour of heading 11.01 because it meets the starch and ash content requirements for wheat, and the bran and germ are naturally present from milling.
1101.00.10Durum Wheat Pasta Flour Blend
Durum Wheat Pasta Flour Blend is a specialty durum wheat flour optimized for extruded pasta production, with consistent protein and gluten strength. It is classified under 1101.00.10 as wheat flour within access commitment, meeting Chapter 11 starch and ash criteria.
1101.00.10Enriched Self-Rising Wheat Flour
Wheat flour pre-mixed with leavening and salt for biscuits, still a plain milled base. It falls under heading 11.01 if the additives are minimal and the flour meets the starch and ash content thresholds, but may be excluded if it becomes a prepared flour of heading 19.01.
1101.00.10Fine Durum Wheat Flour for Couscous
Fine Durum Wheat Flour for Couscous is finely ground durum wheat flour milled for traditional couscous production, with optimal steam absorption. It is classified under 1101.00.10 as wheat flour within access commitment, satisfying Chapter 11 starch and ash limits.
1101.00.10Gold Medal Bread Flour
High-gluten wheat flour designed for yeast breads and pizza dough, with protein content around 12-14%. It is classified under heading 11.01 as wheat flour because it meets the starch and ash content requirements, and is not a pharmaceutical or prepared product.
1101.00.10Hard Spring Wheat Flour
Hard spring wheat flour is finely milled from hard spring wheat varieties with high protein content for bread baking. It meets the starch and ash thresholds for wheat flour and passes the required sieve tests, classifying it under heading 11.01.
1101.00.10High-Gluten Flour for Bagels
Vital wheat gluten-enriched flour for chewy bagels and artisan breads, with protein content exceeding 14%. It falls under heading 11.01 as wheat flour if it meets the starch and ash content thresholds, but the added gluten may require classification as a preparation of heading 19.01.
1101.00.10High-Gluten Hard Spring Wheat Flour
High-gluten hard spring wheat flour is a premium flour with 14-16% protein for superior dough strength. It meets the starch and ash requirements for wheat flour and passes the fine sieve tests, classifying it under heading 11.01.
1101.00.10High-Gluten Wheat Flour
High-gluten wheat flour is made from spring wheat with 13-15% protein content, ideal for chewy breads like bagels. It meets the starch and ash thresholds for wheat flour and passes the required sieve tests, classifying it under heading 11.01.
1101.00.10High-Gluten White Winter Wheat Flour
High-Gluten White Winter Wheat Flour is milled from high-protein white winter wheat, essential for chewy bagels and sourdough. It falls under 1101.00.10 as wheat flour within access commitment, exceeding starch thresholds and meeting low ash limits.
1101.00.10King Arthur All-Purpose Flour
A premium wheat flour milled from high-protein hard red spring wheat, ideal for breads, pastries, and general baking. It is classified under heading 11.01 as wheat flour because its starch content exceeds 45% and ash content is below 2.5%, per Chapter 11 notes.
1101.00.10Meslin Flour
Meslin flour is a blend of wheat and rye grains, milled into flour. It is specifically covered under heading 11.01 as wheat or meslin flour, provided it meets the starch and ash content requirements for wheat-dominant products.
1101.00.10Organic Durum Wheat Flour Type 00
Organic Durum Wheat Flour Type 00 is ultra-fine milled from certified organic durum wheat, perfect for Neapolitan pizza and fresh pasta. It falls under 1101.00.10 as wheat flour within access commitment, meeting starch, ash, and sieve requirements.
1101.00.10Organic Hard Spring Wheat Flour
Organic hard spring wheat flour is certified organic flour milled from hard spring wheat grown without synthetic pesticides. It meets the starch and ash thresholds for wheat flour and passes the required sieve tests, classifying it under heading 11.01.
1101.00.10Organic White Wheat Flour
Unbleached organic soft white wheat flour for delicate pastries and sauces. It is classified under heading 11.01 as wheat flour because it meets the starch content exceeding 45% and ash content not exceeding 2.5%, and is not a feed product.
1101.00.10Organic White Winter Wheat Flour
Organic White Winter Wheat Flour is finely milled from organic white winter wheat, meeting Chapter 11 starch and ash requirements for wheat flour. It is classified under 1101.00.10 as wheat flour within access commitment, passing specified sieve apertures.
1101.00.10Organic Whole Wheat Flour
Organic whole wheat flour is milled from organic whole wheat grains, retaining the bran for nutritional value. It is carefully milled to meet the starch and ash thresholds for wheat flour, classifying it under heading 11.01.
1101.00.10Pastry Flour
Pastry flour is a medium-fine wheat flour ideal for pie crusts, cookies, and puff pastry. It meets the starch and ash content requirements for wheat flour and passes the required sieve tests, placing it under heading 11.01.
1101.00.10Pillsbury Best All-Purpose Flour
Bleached and enriched wheat flour for cakes, cookies, and quick breads, fortified with vitamins. It falls under heading 11.01 as wheat flour if it meets the starch and ash content thresholds, but the bleaching and enrichment may affect classification if they alter the product beyond milling.
1101.00.10Self-Rising Wheat Flour
Self-rising wheat flour is wheat flour pre-mixed with leavening agents and salt for biscuits. The base flour qualifies under heading 11.01, provided the additives do not transform it into a prepared flour of heading 19.01.
1101.00.10Semola Rimacinata Fine Durum Wheat Flour
Semola Rimacinata Fine Durum Wheat Flour is finely milled durum wheat flour used for high-quality pasta like spaghetti and macaroni. It is classified under 1101.00.10 as wheat flour within access commitment, with starch content exceeding 45% and low ash.
1101.00.10Unbleached Wheat Flour
Unbleached wheat flour is naturally aged wheat flour without chemical bleaching, prized for its flavor. It meets the standard wheat flour metrics for starch and ash content, classifying it under heading 11.01.
1101.00.10Unbleached White Winter Wheat Flour
Unbleached White Winter Wheat Flour is premium unbleached flour from white winter wheat, retaining natural color and nutrients while complying with Chapter 11 starch and ash criteria. It falls under 1101.00.10 as wheat flour within access commitment.