Cake Flour from Mexico
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 — Mexico → United States
10%
Rate breakdown
9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico
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