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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If whole wheat rather than white
Whole wheat flours have dedicated statistical reporting within 1101.
If high ash from poor milling
Excess ash after deduction classifies as wheat feed, not flour.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• Include end-use statements for bakery import programs if applicable
• Test for metal contaminants post-milling to avoid ash deduction issues
• Use tamper-evident seals to prevent substitution en route
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.
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.