High-Protein Red Spring Wheat Bulk Grade 2 14.3%
Bulk shipment red spring wheat Grade 2 boasting 14.3% protein, targeted at large-scale flour mills. HTS 1001.99.0033 captures this precise combination of variety, grade, and elevated protein content >13.9%. Essential for formulations requiring high water absorption.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If slightly higher grade parameters
Adjacent statistical breaks differentiate minor grade variations in red spring.
If dried for seed use
Dried peas and grains for sowing use Chapter 7 headings.
If whole grain flour equivalent
minimally processed to flour state enters Chapter 11.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Arrange pre-shipment protein sampling at multiple points for representative analysis
• Declare containerized bulk vs bagged to confirm proper entry documentation
• Beware of protein degradation during ocean transit; specify ventilated containers
Related Products under HTS 1001.99.00.33
CWRS Red Spring Wheat Grade 2 14.5% Protein
Canadian Western Red Spring wheat classified as Grade 2 with a protein content of 14.5% by weight, used primarily for premium bread and baking applications. It falls under HTS 1001.99.0033 due to its specific variety as red spring wheat, Grade 2 quality, and protein exceeding 13.9%. This high-protein durum alternative provides superior gluten strength for commercial milling.
Hard Red Spring Wheat USDA Grade 2 14.2% Protein
High-protein hard red spring wheat meeting USDA Grade 2 standards with 14.2% protein, ideal for artisan bread and high-gluten doughs. Classified under HTS 1001.99.0033 for red spring wheat exceeding 13.9% protein by weight, distinguishing it from lower-protein grades. Sourced from Northern Plains regions for consistent baking performance.
Premium CWRS 14.8% Protein Red Spring Wheat Grade 2
Premium Canadian Western Red Spring wheat at Grade 2 with 14.8% protein content, favored by industrial bakeries for strong dough handling. HTS 1001.99.0033 applies specifically to red spring wheat varieties with protein >13.9% by weight and Grade 2 metrics. Offers better yield for high-extraction flours compared to softer wheats.
Dark Northern Spring Wheat Grade 2 15.1% Protein
Dark Northern Spring subclass of red spring wheat at Grade 2 with exceptional 15.1% protein for pan bread production. Falls under HTS 1001.99.0033 for its high protein exceeding 13.9%, red spring designation, and quality grade. Provides deep color and robust baking absorption.
Canadian HRW Spring Wheat 14.7% Protein Grade 2
Canadian Hard Red Winter-Spring blend wheat Grade 2 with 14.7% protein for versatile baking uses. Precisely classified in HTS 1001.99.0033 as red spring wheat exceeding 13.9% protein threshold at Grade 2. Delivers consistent milling and fermentation properties.
DNS Red Spring Wheat Grade 2 15.0% Protein
Dark Northern Spring red wheat Grade 2 at peak 15.0% protein for professional yeast-leavened products. HTS 1001.99.0033 designation reflects its superior protein qualifying over 13.9% limit for this variety and grade. Industry standard for baguette and hearth breads.