Unifine Flour Mill Technology Developed at Washington State University.

Technology Developed at

UNIFINE FLOUR MILL

THE

PATENTS PENDING

RE-LOCALIZING WHOLE GRAIN COMMERCIAL FLOUR MILLING! Unifine Mill, LLC.  Re-Localizing Flour Milling

UNIFINE MILLING SYSTEM BENEFITS

  • Locally Milled Whole Grain Flour

    There is strong consumer demand for local, commercially milled whole grain flour.  The high volume, modular Unifine system enables the miller to provide both an ultra-fine whole grain flour and a reduced bran, whole wheat white flour replacement for those who want locally milled flour, but prefer the white stuff.   The latter alternative offers white flour functionality, but greater nutrition, flavor and personality than conventional white flour.

  • Depth of Flavor and Aroma

    The Unifine Mill holistically and efficiently pulverizes 100% of the goodness of grain into a high quality, ultra-fine flour –in one pass.  It makes all the superior “fluff” baking qualities possible, while retaining all the nutrition, rich flavors and aromas of the bran and the germ elements sacrificed with white flour.

  • Versatility & Lower Operating Costs

    The Unifine Milling System requires a much smaller production and facility footprint than the centralized (white flour) industrial roller mill.  For “re-localized” whole grain milling located near the source of production, the modular Unifine impact mill offers significantly lower operating and maintenance costs than Hammer or Stone mills.  The base system (1000 to 2000 lbs/hr) is designed to expand tenfold as demand increases.

  • The Good Stuff Stays In

    Most "whole wheat” flour in grocery stores is not 100% whole grain flour.  It is over-processed, reconstituted white flour that has had some of the bran and germ reintroduced. With the Unifine Milling process you’re  offered either ultra-fine 100% whole grain flour, produced in one pass, or a nutritional extraction white flour alternative retaining the entire germ and some of the bran.