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
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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
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