Grade 1 Red Spring Wheat for Pastry Flour - 12% Protein from Japan
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 — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
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