Grade 1 Red Spring Wheat for Pastry Flour - 12% Protein
Specialty low-protein red spring wheat selected for pastry and cookie flour production, Grade 1 quality with 12% protein max. Precisely matches HTS 1001.99.0010 for import statistics on low-protein spring varieties.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Specify protein test method (wet chemistry or NIR calibration) in documentation
• Use ventilated containers for moisture control; target 14.5% max to maintain grade
• File entry under correct TRQ if Canadian origin to access preferential rates
Related Products under HTS 1001.99.00.10
Grade 1 Red Spring Wheat - 12.9% Protein CWRS
This is premium Grade 1 red spring wheat harvested from Canadian prairies, classified under HTS 1001.99.0010 due to its protein content not exceeding 12.9% by weight. It meets strict quality standards for cleanliness, test weight, and damage levels typical for CWRS (Canada Western Red Spring) wheat suitable for bread baking.
U.S. Dark Northern Spring Wheat Grade 1 - Low Protein
Grade 1 Dark Northern Spring wheat grown in North Dakota with protein capped at 12.9%, ideal for blending in cookie and cake flour production. Meets HTS 1001.99.0010 criteria for red spring wheat subtypes with specified low protein for specific milling applications.
Canadian CWRS Red Spring Wheat Grade 1 - 11.5% Protein
High-quality CWRS wheat from Saskatchewan prairies, Grade 1 with 11.5% protein content, perfect for soft wheat blends. Falls under HTS 1001.99.0010 as red spring wheat not exceeding 12.9% protein threshold.
North Dakota HRS Low Protein Spring Wheat Grade 1
Grade 1 Hard Red Spring wheat from North Dakota with protein limited to 12.9%, used in blend formulations for lower-gluten products. Classified under HTS 1001.99.0010 due to specific protein cap for red spring wheat.