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
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
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