Wheat Starch for Gluten-Free Baking
Wheat starch extracted to remove gluten, used in gluten-free baking mixes and products, classified as food use wheat starch under 1108.11.0010. It meets milling purity standards of Chapter 11 with high starch content. Ideal for celiac-safe formulations.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If sold as part of retail baking kit
If packaged with other ingredients for retail sale, may classify as malt extract mixture under 1107.
If esterified or chemically treated
Modified starches via esterification fall under Chapter 29 organic chemicals.
If further processed into starch syrup
Hydrolyzed into glucose syrups moves to Chapter 20 prepared food products.
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Import Tips & Compliance
• Require third-party gluten testing (<20ppm) and documentation for gluten-free claims
• Submit to FDA import alert checks for starch purity
• Bulk packaging helps avoid retail set classifications
Related Products under HTS 1108.11.00.10
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Pure wheat starch powder derived from wheat grains, meeting starch content over 80% and low ash per Chapter 11 notes, specifically designated for food use in baking applications. It serves as a thickener and stabilizer in bread, cakes, and pastries. Classified under 1108.11.0010 as wheat starch for food use.
Food-Grade Wheat Starch for Noodle Production
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Unmodified native wheat starch granules used as a thickener in gravies, sauces, and soups, specifically for food use per HTS 1108.11.0010. Complies with Chapter 11 notes for wheat milling products with >80% starch. Provides clear gel properties in cooking.
Wheat Starch for Confectionery Gums
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Premium Wheat Starch for Pastry Creams
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Organic Wheat Starch for Food Processing
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