1101.00.00.10/High-Gluten Hard Spring Wheat Flour/Japan

High-Gluten Hard Spring Wheat Flour from Japan

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.

Duty Rate — Japan → United States

10%

Rate breakdown

9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter

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Import Tips

• 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