Bread Flour from Hard Spring Wheat from Canada
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.
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
• Submit sieve analysis showing 80% passage through 500μm for wheat flour classification under note (B)
• Differentiate from durum wheat flour (1101.00.00.20) via protein solubility index in documentation