Bread Flour from Hard Spring Wheat from Mexico
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 — Mexico → United States
10%
Rate breakdown
9903.05.5510%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.94, articles the product of Mexico, as provided for in U.S. note 52 to this subchapter
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