Semola Rimacinata Fine Durum Wheat Flour from Japan
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.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
Import Tips
• 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