Wheat or Meslin Flour

The distinctions reflect meaningful functional and commercial differences: hard spring wheat flour has high protein content suited for bread; durum wheat flour is the basis for pasta and semolina products; white winter wheat flour has lower protein and is used in cakes and pastries. Each type commands different prices and serves different food-manufacturing sectors, so the tariff schedule separates them to allow more precise trade monitoring and, where applicable, different duty treatment.

Organic wheat flour classified under 1101000050 must be accompanied by a valid USDA National Organic Program certificate or an NOP-equivalent certificate issued by an accredited certifying agent. The importer of record is responsible for maintaining this documentation under FSMA's Foreign Supplier Verification Program and must ensure the foreign facility is registered with FDA.