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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If hard red winter wheat instead
Different wheat class (winter vs spring) uses separate statistical suffix under same heading 1101.00.
If rye flour blended
Rye content changes primary classification to heading 1102 for rye flour.
If preparations with added ingredients
If blended with other flours or additives exceeding simple milling, moves to Chapter 19 prepared flours.
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Import Tips & Compliance
• Include polarimetric starch analysis reports; hard spring wheat must exceed 80% starch on dry basis to avoid 2302 reclassification
• Label with specific variety (e.g
• Norstar) and origin; CBP may require proof distinguishing from hard red winter wheat
• Watch for moisture content inflation—report on dry product weight as per chapter notes to prevent undervaluation disputes
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.
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.