Home and commercial bakers we need your reviews of Unifine milled, directly sifted whole grain flour.

The farmers thinking about putting in these mills want to know if you'd buy their flour.

Please consider replacing your refined white flour with directly sifted whole grain flour.  If you’ve obtained some of our test flour, please do your own version of the side/by/side "bench test" like the one we obtained from a professional artisan baker below.   

Use the testimonial review form and:

  1. Let us know if you’d switch from refined white flour to directly sifted whole grain flour.  Setting aside that it’s more nutritious and locally produced on a farmer-owned mill….bake with it “head-to-head” verses refined white flour and let us know what you think. 
  2. Let is know how you had to tweak your recipes when using our flour that came through this dry, one pass milling process.  

We'd love to quote you! Our first professional artisan review posted below requested to be anonymous for the time being and the second statement is from The Progressive Baker, which provided a more technical statement.

Dorothy Hall
This flour not only has nutritional advantage, but adds a wholesomeness to the flavor of whatever I am baking. The foods created with this flour are more "satisfying" when eaten. I have found the need to alter my standard recipes somewhat in that the ratio of flour to liquid ingredients needs to be adjusted to get the results I desire. Either increasing the liquid ingredients or slightly decreasing the amount of flour used in the recipe does the trick. I greatly appreciate this flour and would like to continue to use it.
Darrold Glanville
North Branch minnesota / Sunrise Flour Mill Inc
I’ve been baking for years and have tried many different methods of milling whole grain flour, but have always had a difficult time baking a light loaf of whole wheat bread. This Unifine method is a game changer. This is the loaf I have been looking for all these years. With this milling technology it is possible to make a flour that will bake the light loaf that people want so they can take advantage of the nutritional value of whole wheat flour. I can’t wait to mill some of our heritage wheat with this mill.
The Progressive Baker

In artisan baking applications, higher ash often plays a positive role. First, the extra minerals may result in a stronger dough and a finished product with more nutrition and better color. Plus the ash particles feed the yeast, while acting like tiny grains of sand to gently wear down the dough's gluten structure—conditions that facilitate optimum fermentation activity and improve the dough's tolerance. Sometimes, higher ash flours may enhance flavor as well.

Puget Sound
Artisan Baker

Directly sifted whole grain flour produced a dough unlike any other I have handled. I will describe the Sourdough Baguette process that substituted this flour for roller milled, unbleached white flour. I ran my test with this flour side-by-side with the standard formula using white flour. The mixing process was nearly identical. The test flour was able to absorb more water than the white to achieve a comparable dough feel (that's always good news to a bread baker).

The dough came to development quickly. The dough itself could be stretched into thin sheeted "baker's windows" with ease, though had the elasticity and tenacity to resist this stretching without breaking easily or simply falling apart. The ferment was 30 minutes faster than that of the white flour dough over the course of 6 hours. When fully fermented, this dough had alveoledge on par with the white dough. It was holding HUGE gas bubbles, had a great balance of elasticity and extensibility, and maintained strength through handling and shaping. The only difference noted in comparing the two doughs at shaping was the test flour felt a bit more brittle, for lack of a better term. The white flour dough was not deflating quite as much as the test flour. For me though, the test flour was remarkable in its ability to hold gas and be handled on the bench with very little deflation.

I've never experienced working with this quality of dough at the level of extraction this flour was milled and the quantity of bran it contains. The proof and bake proceeded on par with both doughs. The oven spring on the test flour was sufficient to open the ears on the scores which can be difficult with high hydration, whole flour dough. The volume of the test flour loaves was 3/4-4/5 the size of the white flour dough, with a nice open crumb structure and a uniquely soft texture for a mostly whole flour loaf. Directly sifted whole grain flour created a dough that handled like a white flour dough, had the tolerance required of long fermentations and produced stunning loaves of bread.

The opportunity to provide a more nutritious, more whole loaf of bread with the visual appearance, textures, and volumes of a standard artisan fare are appealing on many levels.

Robert Wride
The pastry flour was easy to work with and gave a very nice consistency to the finshed product! The bread flour has a mild wheat taste that is wonderful and the texture was amazing. The pastry flour needs a bit more liquid added to the recipe or the end product is dry. Both products are great to bake with!
Ginger
I replaced the bread flour in my recipe with your product. I use mostly oats and wholewheat spelt in my bread, so the 2 or 3 cups of bread flour for 4 loaves is crucial to forming the gluten structure and producing a light enough bread. Your product was a perfect replacement. I think it also improved the flavor.
Sarah
Fairfield
Baked up fine. I use whole wheat flours often and found this comparable to Wheat Montana's whole wheat white flour. There are times I'd use this, but I actually prefer the flavor of a stone ground true whole wheat flour in my breads.
Juanita
Fairfield WA
I bake all the time. I tried this flour in the recipes that I use daily in my home. I used it in banana bread, waffles, pancakes, pizza crust, gravy sauces and cookies. I would definitely buy this flour and use it in all my recipes! I found that I liked it better than white flour in my pizza crust especially: It made the dough easier to work with and produced more dough. I did find that you can adjust recipes by using less flour or a touch more liquid. I used less flour for my pizza crust and I liked it better. I found that this flour does add flavor to your items and I liked its taste better than regular white flour. It made great banana bread, pancakes and waffles. The cookies were good too. I found that this flour made foods more satisfying. I would typically go back for more, but this flours' nutrional content satisfied my stomach more quickly. This flour needs to be on the market now. I love it and want more!