Whole Wheat Flour Milling with Unifine Flour Mill

Let's start with some statistics. In the U.S., less than 5% of the total flour milled is whole wheat flour. In fact, recent numbers of whole wheat flour milling continue to decline, which might make us think consumers are losing interest in whole wheat foods. However, I argue the contrary being the case; but the reasons for this might be for a different, and probably, a longer discussion. ?

The fact is, I really believe that people in general seek food that will make them feel good (from a nutritionally speaking perspective). I think we can agree that humans know deep inside what foods do that exactly to their bodies and minds. Some might call them brain foods, which we all crave. Now, I am not going to get into the psychological effects I have read about high sugar/ high fat foods having in our brains. I am saying, I am an optimist, and I am often going to assume positive intentions when people feel hungry and seek to nourish their bodies, yet we make it so easy for them to NOT eat what they should. So, this post is about helping to expand and give people more options of healthy whole grain foods in products they love like pizzas, muffins, croissants, pastas, cookies, and yes also cakes. If we know that less than 2% of U.S. adults, and less than 5% of children actually meet the whole grains intake recommendations (~48g of WGs), then adding more whole grains to their beloved brain-based foods, we might help them accomplish the goal.??

I have experienced it myself, watching all the children I have interacted with since 2018 through our Wheat2School program, when tasting a 100% whole wheat tortilla, bread roll, or concha. Their immediate response is, “This is the best tortilla I have ever had!” or “This bread tastes SO good!” or “When can I get this in the store?”

We all have experienced tasting some food that goes deep into our soul and touches us in a way that is truly indescribable with words but makes us feel good. Whole wheat foods, I believe, can do that for all of us, we just have not had the right experience.?

Step number 1 to experience whole wheat food that gives us chills. Selecting the correct type of wheat for the type of product we are making. Step 2: MILLING. This article is going to focus on this step, because I think it is the most critical, yet the most limiting factor of 100% of high whole grain extraction products out there, in the wild west marketplace.?

I learned about this mill called “Unifine” back in 2018 when Monica Spiller from the Whole Grain Connection connected me and others from California to the owner of Azure Standard in Oregon and Gaston’s Bakery in Idaho.

We embarked on this crazy, yet highly educational, adventure from Portland, OR where we visited the manufacturer of the Unifine Flour Mill (this place was the coolest because they make parts for plane engines as well). Then, we drove to Dufur, OR where we were received kindly by founder and CEO of Azure Standard, David Stelzer.

David showed us his Unifine mills, one for wheat flour milling, and the other two he had installed for gluten-free and dried vegetables milling. His setup was impressive, and it was eye-opening to the possibilities with this one-pass/ single-pass flour mill.

It is a high-speed mill that allows the grain to rapidly get milled, while air circulates inside that keeps it cool, preventing overheating, but also importantly, from reaching too high of starch damage (though, I believe high starch damage is actually important for whole wheat flour application). The Unifine mill can be classified as a pulverizer mill, and it can mill wheat grain to a very fine 100% whole wheat flour in a single maneuver at the rate of 1,200 pounds per hour. This mill has captured the attention of the brave revolutionaries that want to bring better whole grain flour to market that work for the baker, yet, delivering a more nutritious flour and product to the consumer. There are now more Unifine flour mills out there since my 2018 visit to Oregon and Idaho mills. If you are ever curious and want to learn more about the opportunity this mill can provide, you might just need to locate the incredible whole wheat flour milling trailblazers listed below:?

But really, what’s with whole wheat flour milling? In my opinion, it’s almost everything. Here are my reasons:

• Whole wheat flour finely ground (bran and endosperm with similar particle size distribution of <150 microns) helps with flour water absorption (higher surface area, more evenly and faster water hydration), which provides a final product with a fine and smooth texture.?
• The better we take care of the whole wheat flour milling process, and the better the flour quality (for specific flour specs), the more captivating for bakers.??
• Let’s not forget that humans, though intrinsically we know we should be eating nutritious foods - we might not make the right food choices all the time, though, we humans do love to experience a good flavor and texture - and here is where whole grain flours paradox comes important to mention - if you get hooked with whole grains, you are getting hooked with the complex flavors of whole grain foods flavor profiles. This experience once felt and understood the way that gives you goosebumps, you won’t go back to white flour, because you now know! It is much better for your brain, mind, and soul!?

But I wish I could end this article like this. I am missing an important part of my discussion. If we only spent more time and money providing the experiences of whole grain foods to all people, we would look at this from a very different mindset - every product will be made using this type of whole wheat flour, freshly made, with less ingredients that mask the great flavor of whole grains, and more with simple basic ingredients. But wait - only in my dreams! That’s ok, because some dreams do come true.?

?Till’ next time my whole wheat amigos!?

?Quote from the 2021-2025 Dietary Guidelines for Americans report I love “Increasing intakes of fruits, vegetables, and replacing refined grains with whole grains to improve dietary fiber intakes is especially important during this life stage, as the impact of poor diet quality becomes apparent with the onset and/or progression of diet-related chronic diseases.”

Note: I do not work for any of these entities I mentioned above. I do not get paid anything for providing information about these mills or companies. I am doing this because I truly believe in open and honest public information, I get to share with you all. The more we know, the better we do.?