1101.00.00.10/High-Gluten Hard Spring Wheat Flour/Mexico

High-Gluten Hard Spring Wheat Flour from Mexico

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 — 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

• 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