Semola Rimacinata Fine Durum Wheat Flour
Semola Rimacinata is a finely milled durum wheat flour used primarily for making high-quality pasta like spaghetti and macaroni. It meets Chapter 10 wheat flour criteria with starch content exceeding 80% and low ash, classified under HTS 1101.00.00.20 specifically for durum wheat flour. This flour passes through a 500 micrometer sieve at least 80% by weight per chapter notes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If from rice instead of durum wheat
Rice flour falls under heading 1102 for cereal flours other than wheat, regardless of fineness.
If starch below 80% or ash exceeds 2.5%
Bran, sharps, and other milling residues not meeting Chapter 11 purity thresholds classify in 2302.
If common wheat variety, not durum
Non-durum wheat flour uses statistical suffix .15 instead of .20 within same heading 1101.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify starch content exceeds 80% and ash below 2.5% using modified Ewers polarimetric method to confirm classification in Chapter 11 vs 2302
• Provide mill test certificate documenting sieve passage (min 80% through 500μm for wheat) and durum wheat origin
• Avoid misclassification as common wheat flour (1101.00.00.10); specify durum variety on commercial invoice
Related Products under HTS 1101.00.00.20
Caputo Semola di Grano Duro Flour
Caputo Semola di Grano Duro is a coarse durum wheat flour ideal for artisanal pasta dough and pizza bases, produced from select Italian durum wheat. Classified in 1101.00.00.20 as durum wheat flour meeting starch >80% and ash <2.5% requirements. Over 80% passes 500 micron sieve per chapter note (A)(B).
Organic Durum Wheat Flour Type 00
Organic Type 00 durum wheat flour is ultra-fine milled from certified organic durum wheat, perfect for Neapolitan pizza and fresh pasta. Meets HTS 1101.00.00.20 with required starch content >80%, low ash, and sieve compliance for wheat flour. Produced without chemical treatments per organic standards.
Fine Durum Wheat Flour for Couscous
Fine-ground durum wheat flour specifically milled for traditional couscous production, with optimal steam absorption properties. HTS 1101.00.00.20 classification confirmed by starch >80%, ash <2.5%, and 80%+ passage through 500 micron sieve. Traditional North African/Mediterranean ingredient.
Durum Wheat Pasta Flour Blend
Specialty durum wheat flour blend optimized for extruded pasta production, with consistent protein and gluten strength. Classified 1101.00.00.20 as pure durum wheat flour meeting all chapter starch/ash/sieve criteria. Used by commercial pasta manufacturers.