Unifine Milling System Benefits

breadloafsArtisan Bakers Who Have Bench Tested Directly Sifted Whole Grain Flour

Directly Sifted Whole Grain Flour is unlike any flour we've baked with before. It performs like white flour, but provides a more nutritious loaf of bread - with the visual appearance, textures and volumes of standard artisan fare!

Whole Grain & Sifted Whole Grain

The Unifine impact flour mill cost effectively produces both an excellent whole grain flour and a new superior replacement for nutritionally deficient refined white flour. Directly sifted whole grain flour matches white flour functionality, at less kernel volume extraction, yielding more nutritious and flavorful baked goods.

Better Flours With One-Pass Milling

Roller milled refined white flour - devoid of bran and germ - still dominates over 90% of U.S. flour milling [2015 Whole Grain Council Report].. However, professional bakers requiring 'white flour functionality' give stellar reviews to directly sifted whole grain flour. Direct sifting only removes the troublesome larger flour particles that literally puncture the bubbles in the rising dough. This simple process retains most of the bran/germ nutrition that white flour eliminates.

Versatility & Lower Operating Costs

The Unifine Milling System requires a much smaller production and facility footprint than the centralized (white flour) industrial roller mill. The capital investment and ongoing maintenance costs are also dramatically less than roller mill systems and most other whole grain systems. The base system (1,000 to 2,000 lbs/hr) is expandable as demand increases. These realities assure that the Unifine Mill will promote restoration of the milling and baking profit centers to the world wide rural farming economy.

The Good Stuff Stays In

Most "whole wheat" flour offered today is inefficiently produced, reconstituted white flour that has had the bran and germ reintroduced. With Unifine one-pass milling, you get either a very fine 100% whole grain flour or directly sifted whole grain flour, a functional white flour replacement retaining the most of the kernel nutritional goodness & fiber.


Nutrition Facts

Compared to Whole Grain Flour

% Remaining After Milling*
Dietary Fiber
Sifted Whole Grain Flour 83%
Refined White Flour 22%
Sifted Whole Grain Flour 72%
Refined White Flour 33%
Sifted Whole Grain Flour 75%
Refined White Flour 31%
Sifted Whole Grain Flour 67%
Refined White Flour 18%
Sifted Whole Grain Flour 71%
Refined White Flour 17%
Sifted Whole Grain Flour 78%
Refined White Flour 25%

Sifted Whole Grain: Analysis by Medallion Labs.

Refined White: USDA Nutritional Database 2004.

* Sifted Whole Grain Flour matches white flour functionality and offers inherently greater flavor and nutrition.