1101.00.00.10/Bread Flour from Hard Spring Wheat/Germany

Bread Flour from Hard Spring Wheat from Germany

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 — Germany → United States

10%

Rate breakdown

9903.05.3910%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.97, articles the product of a member state of the European Union, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 10 percent, as provided for in U.S. note 52 to this subchapter

Calculate with your customs value Verify classification with AI

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