Masbez exports and delivers agricultural products worldwide, particularly focused on grains such as wheat, barley, soybean and rice. Through select network of growers and large scale agricultural product suppliers across the United States, as well as our partners that provide diligent and insured delivery – we offer our customers quality grain products at competitive prices.
We supply wheat that is at the top of the world quality scale for protein and functional traits. Our rigorous selection process for wheat producers ensures quality and consistency to our customers every time.
We work with partners that have a long history of delivering large scale grain with low handling cost and timely delivery. This ensures we deliver products at a scale that meet the needs of our customers.
The cargo containing our grain product are delivered to their destinations without changing hands. They are transported to major costal harbors in the United States through our partners that have decades of experience in handling food products across long distances and international borders. The complexities of handling international logistics and transportation require diligence and attention to detail. We work with experts in the industry that have a long reputation of quality and speedy delivery.
Durum wheat is the Hardest of all wheats. It has a rich amber color and high gluten content. Durum is best for producing premium pasta products, couscous and some Mediterranean breads.
This multipurpose wheat has excellent milling and baking characteristics for wheat foods like hearth breads, hard rolls, croissants and flat breads. It is an excellent source of dietary fiber, selenium, and manganese. Hard red winter wheat is also an ideal wheat choice for Asian noodles, general purpose flour and as an improver for blending.
Hard red spring wheat is the primary choice of wheat for baking bread around the world. Hard red spring has the highest protein content of all U.S. wheats (usually 13 to 16 percent) which, in turn, corresponds with greater gluten content. The world’s finest yeast breads, hard rolls, bagels, and pizza crusts are made with HRS. Flour mills in the United States and around the world also use hard red spring wheat extensively as a blending wheat to increase the gluten strength in a batch of flour.
Soft red winter (SRW) wheats are typically used to produce flat breads, cakes, cookies, snack foods, crackers and pastries. Soft Red Wheat is grown in more humid environments. Soft red winter wheat has a comparatively low protein content.
Soft white (SWH) wheat it is primarily used in pastry flours that have lighter and flakier characteristics bakery products such as cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods. There are both winter and spring varieties of SWH wheat.
Hard white wheat is used in whole-wheat and high-extraction flour applications such as pan breads, flatbreads and specialty noodles. Except for the absence of color in the outer seed coat and typically being more prone to weathering, hard white wheat is identical to hard red wheat.