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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If organic wheat meal, coarser grind
Coarse organic wheat products (groats/meal) classify under 1103 if sieve passage <95% through 1.25mm.
If high ash from organic farming
Organic soils often yield higher ash; if >2.5%, excludes from Chapter 11 milling products.
If includes wheat germ
Rolled/flaked wheat germ always in 1104 regardless of starch/ash per chapter note.
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Import Tips & Compliance
• Attach USDA-equivalent organic certificates alongside milling analysis confirming Chapter 11 parameters
• Declare as 'hard spring' specifically; generic 'wheat flour' invites scrutiny and potential shift to broader 1101.00.00
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.
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.
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.