Pasta-Grade Semolina
High-quality semolina milled for premium pasta, from wheat with fragmentation ensuring 95% through specified sieve. HTS 1103.11.00.20 applies as pure wheat semolina excluding pharmaceutical or prepared forms per chapter exclusions.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If finer than semolina, qualifying as wheat flour
Excessive fineness (high % through 315 micron sieve) moves to 1101 per Note (B).
If uncooked pasta made from this semolina
Once formed into pasta shapes, shifts from raw milling product to Chapter 19.
If corn-based semolina meal
Different cereal (corn) uses separate subheading with 90% 500 micron sieve rule.
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Import Tips & Compliance
• Source from suppliers providing Ewers method starch certificates to support classification
• Watch for contamination that could elevate ash, risking shift to feed-grade 2302
• Use bulk packaging to affirm industrial use, avoiding retail prep misconceptions
Related Products under HTS 1103.11.00.20
Durum Wheat Semolina
Finely milled durum wheat product where at least 95% passes through a 2mm sieve, classified as semolina under HTS 1103.11.00.20 due to its specific fragmentation from wheat grains meeting starch and ash content criteria in Chapter 11 notes. Used primarily for pasta production.
Fine Semolina Flour
Premium fine-ground semolina from durum wheat, meeting 1103 definition for wheat groats and meal with precise particle size. Classified under 1103.11.00.20 as it derives from grain fragmentation without further processing excluded by chapter notes.
Organic Durum Semolina
Organic-certified semolina from durum wheat grains, fragmented to meet groats specification under heading 1103. Falls in 1103.11.00.20 as milling product with required starch >80%, low ash, and sieve passage per chapter legal notes.
Coarse Semolina Grits
Coarser variety of wheat semolina used in couscous or polenta-style dishes, still meeting 1103 groats definition via sieve test. Classified 1103.11.00.20 for wheat origin and milling specs excluding chapter exclusions like 1901 flours.