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.
The result has higher protein content, more nutrients, and a longer shelf life. Roller mills require added moisture to process wheat, which could explain the reports of less rancidity for the drier Unifine flour.
Englishman John Wright first developed the Unifine mill in England during the late 1930s, only to have it bombed during World War II. He took the idea to the United States, eventually meeting with Washington State College engineers about the technology. The mill could not be patented, but WSC controlled the registration of the name “Unifine” until 1975.
