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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If starch ≤80% or ash >2.5%
Fails Chapter 11 milling product criteria, treated as bran, sharps, or other residues from wheat sifting per chapter note (A).
If coarsely ground, not fine flour
If <95% passes 1.25mm sieve, classifies as wheat meal or groats under 1103 rather than flour.
If blended with meslin (mixed wheat/rye)
Meslin flour falls under 1101 but different subheading; pure hard spring wheat stays specific to .10.
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Import Tips & Compliance
• Conduct lab testing for starch content (>80% via Ewers method) and ash (<2.5%) to confirm Chapter 11 eligibility; otherwise, reclassifies to 2302
• Provide mill certificates documenting wheat variety as hard spring (e.g
• AC Barrie or CDC Teal) and sieve passage rates for customs verification
• Avoid common pitfalls like mislabeling as soft wheat flour, which shifts to general 1101.00 subheadings; ensure dry weight basis reporting
Related Products under HTS 1101.00.00.10
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.
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.
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.