1101.00.00.10/Hard Spring Wheat Flour/Mexico

Hard Spring Wheat Flour from Mexico

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.

Duty Rate — Mexico → United States

10%

Rate breakdown

9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico

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Import Tips

• 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