Grade 1 Red Spring Wheat for Pastry Flour - 12% Protein from Canada
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.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• 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