Meslin 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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the import exceeds the within access commitment
Over access commitment meslin flour falls under the sibling item.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify the blend ratio to ensure it qualifies as meslin flour and not a preparation
• Keep documentation of the grain composition for CBSA
• Monitor access commitment quota to avoid over-quota duties
Related Products under Tariff item 1101.00.10
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.
Bleached 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.
Bread 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.
Bread 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.
Cake 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.
Canadian 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.