1101.00.00.10 - Hard spring wheat

This classification, HTS Code 1101.00.00.10, specifically covers hard spring wheat. This refers to wheat varieties characterized by their high protein content and gluten strength, making them ideal for baking applications that require significant leavening, such as bread. The "spring" designation indicates that this wheat is typically planted in the spring and harvested in the late summer or early fall.

Within the broader category of "Wheat or meslin flour," this specific subheading differentiates hard spring wheat from other distinct types. Unlike durum wheat (1101.00.00.20), which is primarily used for pasta and has a hard, amber kernel, or white winter wheat (1101.00.00.30), which is planted in the fall and offers different baking properties, hard spring wheat is defined by its milling and baking characteristics derived from its genetic makeup and growth cycle. The "Other" category at this level would encompass any wheat varieties not explicitly listed.

As this is a leaf node in the HTS database, there are no further subcategories or subdivisions under HTS 1101.00.00.10. Therefore, the focus is on the precise identification of hard spring wheat based on its inherent qualities. Importers and exporters must ensure that the product being declared accurately matches the description of hard spring wheat to maintain correct classification and compliance with customs regulations.