Having a specified protein content exceeding 12.9% but not exceeding 13.9% by weight.
Wheat and meslin: > Other: > Other > Other: > Other: > Red spring wheat: > Grade 1: > Having a specified protein content exceeding 12.9% but not exceeding 13.9% by weight.
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 1001.99.00.17
Grade 1 Red Spring Wheat 13.5% Protein
High-quality Grade 1 red spring wheat with a protein content of 13.5% by weight, specifically classified under HTS 1001.99.0017 due to its protein range exceeding 12.9% but not exceeding 13.9%. This wheat is harvested from hard red spring varieties grown primarily in the northern U.S. and Canada, valued for its strength in bread-making applications.
Premium CWRS Grade 1 Wheat 13.2% Protein
Canada Western Red Spring (CWRS) Grade 1 wheat with 13.2% protein, fitting HTS 1001.99.00.17 for its precise protein content in the 12.9-13.9% range. Ideal for high-gluten bread and baking, this variety offers excellent milling and baking properties.
Hard Red Spring Wheat Grade 1 13.8% Protein Bulk
Bulk shipments of Grade 1 hard red spring wheat testing at 13.8% protein by weight, precisely under HTS 1001.99.00.17. This premium grain is prized by millers for its high protein supporting strong dough development in artisan breads.
USDA No.1 Red Spring Wheat 13.0% Protein
USDA Grade No.1 equivalent red spring wheat with 13.0% specified protein content, classified in HTS 1001.99.00.17 for its protein band. Sourced from Midwest and Northern Plains regions, suitable for premium flour milling.