Cake Flour from Japan
Low-protein, finely milled soft wheat flour for delicate cakes and pastries. Its fine particle size and composition (starch >80%, ash <2.5%) place it squarely in HTS 1101.00.00.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Document low protein (6-9%) and fine grind to support flour classification over semolina
• Comply with FDA flour standards; declare if bleached or unbleached for labeling
• Watch for moisture content affecting dry weight starch calculations during customs exam