News

Unifine Mill proposed to be donated, constructed in Ritzville

Ritzville Adams County Journal, Steve Fulton, Sunday, 15 November 2015

Unifine Mill proposed to be donated, constructed in Ritzville

Steve Fulton, whose family still operates a farm in Fairfield, Washington, has announced his intention to donate a Unifine flour milling system to be operated in Ritzville.

Unifine Resurrected

Seattle Weekly, by Patrick Hutchison, Wednesday, 23 October 2013

Unifine Resurrected

Steve Fulton fondly remembers the bread of his childhood. “The taste was amazing. It was deeply aromatic and had this distinctive nutty flavor. You can’t find bread like that anymore,” he laments.

The Grain of Truth

San Francisco Magazine, by Sara Deseran, Monday, 05 August 2013

The Grain of Truth

In a deeply beige conference room at the Hyatt Regency San Francisco, baker Craig Ponsford, founder of Artisan Bakers in Sonoma, pauses dramatically to survey the remarkably rapt group before him. His audience is members of the International Association of Culinary Professionals (IACP) attending a panel discussion called “The Revolution in Local Grains,” and he’s talking about the ingredients he uses at his two-year-old San Rafael bakery, Ponsford’s Place.

The Lost & Found Flourmill

Washington State Magazine, by Larry Clark, Monday, 03 October 2011

The Lost & Found Flourmill

The Unifine mill takes a different approach. The wheat or other grain is blown into a high-speed flywheel, which pulverizes the grain against the rough surface of the container. After one pass, the exploded material blows into a sifting system, producing whole grain flour with a very fine particle size.