White winter wheat
Wheat or meslin flour > White winter wheat
Duty Rate (from China)
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
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 1101.00.00.30
Organic White Winter Wheat Flour
Finely milled flour from organic white winter wheat grains, meeting Chapter 11 starch and ash content requirements for wheat flour classification. It passes through the specified sieve apertures as per note (B), distinguishing it from coarser products in 1103. Used primarily for baking bread and pastries requiring high gluten content.
Unbleached White Winter Wheat Flour
Premium unbleached flour from white winter wheat, retaining natural color and nutrients while complying with HTS 1101 starch (>80%) and low ash (≤2.5%) criteria. Fine particle size ensures ≥45% passage through 500μm sieve per chapter notes. Ideal for artisan breads and whole-food baking.
High-Gluten White Winter Wheat Flour
Specialty flour milled from high-protein white winter wheat, classified under 1101.00.00.30 due to exceeding starch threshold and low ash, with fine grind passing sieve requirements. Essential for chewy bagels and sourdough requiring strong gluten development.
Artisan White Winter Wheat Flour
Stone-ground flour from heritage white winter wheat varieties, qualifying for 1101.00.00.30 with proper starch, ash, and sieve metrics per chapter notes. Offers superior flavor for craft baking without chemical additives.
Baguette White Winter Wheat Flour
Precision-milled flour from white winter wheat optimized for French baguettes, compliant with HTS 1101 via high starch, low ash, and fine sieve passage. Provides the elasticity needed for classic crusty loaves.