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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If unmilled grain import
Whole hard spring wheat kernels classify under Chapter 10 heading 1001, not milled flour.
If insufficient fineness
If sieve test fails (less than required passage), becomes pelleted wheat meal in 1103.
If milling byproducts
Screenings or middlings from hard spring wheat sifting go to 2302 as cereal residues.
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Import Tips & Compliance
• Leverage USMCA certificates for preferential duties; specify hard spring class in origin declarations
• Provide Canadian Grain Commission grade reports verifying variety and milling specs
• Avoid reclassification by ensuring no added enzymes, which could push to 1901 prepared products
Related Products 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.
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.