Within access commitment
Buckwheat, millet and canary seeds; other cereals. > Millet: > Wheat or meslin flour. > Within access commitment > Within access commitment
Duty Rate (from China)
Products classified under Tariff item 1101.00.10.00
All-Purpose Wheat Flour
All-purpose wheat flour is finely milled from wheat grains and is suitable for general baking and cooking. It meets the starch and ash content thresholds for wheat flour under Chapter 11, and its fine particle size ensures classification as flour rather than groats or meal.
1101.00.10Bleached Wheat Flour
Bleached wheat flour is wheat flour treated with bleaching agents to improve whiteness and aging. The bleaching process does not alter its classification as wheat flour, as it still meets the starch and ash content criteria for Chapter 11.
1101.00.10Bread Flour
Bread flour is a high-gluten wheat flour milled for yeast breads and artisan baking. Its high starch content and low ash content, combined with fine milling, place it under wheat flour classification in Chapter 11.
1101.00.10Bread Flour from Hard Spring Wheat
Bread flour from hard spring wheat is commercial flour optimized for high-volume bakery production with strong gluten development. Its fine milling and starch content meet the criteria for wheat flour under Chapter 11.
1101.00.10Cake Flour
Cake flour is a low-protein, finely milled soft wheat flour used for delicate cakes and pastries. Its fine particle size and composition meet the starch and ash thresholds for wheat flour, distinguishing it from coarser wheat products.
1101.00.10Canadian Hard Spring Wheat Flour
Canadian hard spring wheat flour is milled from prairie-grown hard spring wheat with high protein content. It meets the starch and ash thresholds for wheat flour, and its fine powder form qualifies under Chapter 11.
1101.00.10Hard Spring Wheat Flour
Hard spring wheat flour is finely milled from hard spring wheat varieties, characterized by high protein content for bread baking. It meets the starch and ash criteria for wheat flour under Chapter 11.
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 criteria and fine particle size requirements for wheat flour under Chapter 11.
1101.00.10High-Gluten Wheat Flour
High-gluten wheat flour is milled from spring wheat with 13-15% protein for chewy breads like bagels. Its fine milling and starch content meet the criteria for wheat flour under Chapter 11.
1101.00.10Meslin Flour
Meslin flour is a blend of wheat and rye grains, known as meslin. It is specifically covered under wheat or meslin flour classification when meeting the wheat-dominant starch and ash parameters.
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 qualifies for wheat flour classification with compliant starch and ash content per Chapter 11.
1101.00.10Organic Whole Wheat Flour
Organic whole wheat flour is milled from organic whole wheat grains, retaining bran for nutrition. It is carefully milled to meet the starch and ash thresholds for wheat flour classification in Chapter 11.
1101.00.10Pastry Flour
Pastry flour is a medium-fine wheat flour ideal for pie crusts, cookies, and puff pastry. It meets the wheat flour specifications for starch and ash under Chapter 11, qualifying for classification as wheat flour.
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 wheat flour classification, but the additives must not dominate the product's character.
1101.00.10Unbleached Wheat Flour
Unbleached wheat flour is naturally aged wheat flour without chemical bleaching, prized for flavor. It meets the standard wheat flour metrics for starch and ash, qualifying for classification under Chapter 11.