1101.00.00.10/Bread Flour from Hard Spring Wheat/Japan

Bread Flour from Hard Spring Wheat from Japan

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 — Japan → United States

12.5%

Rate breakdown

9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%

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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