Unifine Flour Mill meeting the demand for locally milled whole grain flour

Unifine Flour Mill meeting the demand for locally milled whole grain flour »Play Video
Unifine system has solved the ‘fluff’ challenge to baking with whole grain flour.
COLFAX, WA - We all know that whole-wheat flour is a healthier version of the refined white flour, but not everyone is crazy about the taste.

Unifine Mill President Steve Fulton spoke about the demand for re-localization of flour milling at a Colfax Chamber of Commerce luncheon Tuesday afternoon. He said the Unifine system is efficient and compact, and it produces a whole grain flour that's finer, which appeals to people who usually prefer the white stuff.

"The concept of using a whole-wheat pastry flour, a lot of people go, 'What? Really?' But it has kind of a nutty, whole grain taste that's fabulous," said Fulton. "It makes great cakes and cookies."

Fulton said it's a one-pass impact milling system where the grain explodes into the ideal particle size, as opposed to being stone-ground. He said Unifine Milling was developed in the 1940's, and it uses technology developed at Washington State University. He said it's gaining popularity in today's market because there's a growing consumer demand for whole grain flour.