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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If insufficient fine particle sieve passage
Failure of ≥45% through 500μm sieve moves to general cereal groats/meal.
If roasted and put up as coffee substitute
Roasted malt-like products excluded to 0901 per chapter note (a).
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Import Tips & Compliance
• Retain grower certificates tracing to white winter wheat fields for authenticity
• Avoid moisture exceeding dry product standards to prevent ash miscalculation
• Declare milling process (stone vs roller) but focus on physical specs for classification
Related Products 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.
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.