Hard spring wheat
Wheat or meslin flour > Hard spring wheat
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 1101.00.00.10
Hard Spring Wheat Flour
Finely milled flour derived from hard spring wheat varieties, characterized by high protein content ideal for bread baking. Classified under HTS 1101.00.00.10 as wheat flour from hard spring wheat, meeting starch and ash content requirements per Chapter 11 notes (starch >80%, ash ≤2.5%). Used primarily in commercial bakeries for yeast-leavened breads.
High-Gluten Hard Spring Wheat Flour
Premium flour from Canadian hard spring wheat like cultivar AAC Brandon, with 14-16% protein for superior dough strength. Meets HTS 1101.00.00.10 criteria: starch >80%, ash ≤2.5%, fine particle size passing 500μm sieve at ≥80%. Essential for artisan sourdough and pan breads.
Canadian Hard Spring Wheat Flour
Flour from prairie-grown hard spring wheat (e.g., AAC Redwater), exported for US baking industry with consistent high protein (13%+). Fits HTS 1101.00.00.10: exceeds starch threshold, low ash, fine powder form per chapter criteria. Key ingredient in North American bread production.
Organic Hard Spring Wheat Flour
Certified organic flour milled from hard spring wheat grown without synthetic pesticides, suitable for health-focused baking. Qualifies for HTS 1101.00.00.10 with compliant starch (>80%) and low ash (≤2.5%) per chapter notes (A). Fine grind for retail and whole foods markets.
Bread Flour from Hard Spring Wheat
Commercial bread flour sourced from hard spring wheat, optimized for high-volume bakery production with strong gluten development. HTS 1101.00.00.10 applies due to fine milling (≥80% through 500μm sieve), starch >80%, ash ≤2.5%. Preferred for baguettes and hearth breads.