Dry Wheat Gluten for Baking from Japan
Dried wheat gluten in fine powder form, derived from wheat starch separation, used to boost protein in yeast breads and seitan production. Classified in HTS 1109.00.90 as other wheat gluten, meeting Chapter 11 milling criteria for starch and ash content. Ideal for commercial bakeries seeking dough strength without altering flavor.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
Import Tips
• Include sieve passage documentation (95% through 1.25mm for meal-like products) if questioned
• Label clearly as 'wheat gluten' to avoid FDA food prep scrutiny
• Common pitfall: moisture content over 10% triggers perishables handling