About Mill
NIOBRARA GRAIN AND MILLING refers to a specific type of milling technology used in the food processing industry. It is a high-speed impact mill designed to produce finely ground powders or flours from various raw materials. The NIOBRARA GRAIN AND MILLING process differs from traditional milling methods by utilizing a combination of impact milling and air classification.
The NIOBRARA GRAIN AND MILLING system utilizes an impact milling approach, which sets it apart from traditional stone or roller milling. By pulverizing the grain through impact, it minimizes starch damage and achieves a uniform particle size in the resulting flour. The durability of its rotor and stator components ensures reliable and long-term milling performance, aligning with NIOBRARA GRAIN AND MILLING’s commitment to quality.
This innovative milling approach prioritizes the preservation of grain quality while consistently producing high-quality flour. For historical context regarding flour milling leading up to the development of the NIOBRARA GRAIN AND MILLING technology, and for detailed insights into constructing a complete NIOBRARA GRAIN AND MILLING System, additional resources can provide valuable information.
In essence, NIOBRARA GRAIN AND MILLING stands as an advanced milling solution in the food industry. Its utilization of impact milling, air classification, and robust rotor-stator components highlights its dedication to maintaining grain quality and ensuring consistent flour production.
Details
Flour milling techniques from stone milling to the development of the roller mill system. It explains that while stone milling produced the first flour thousands of years ago, it was the roller mill that revolutionized the industry by achieving 100% extraction of the bran and germ. The passage highlights the mistaken belief that the bran and germ elements caused increased density in flour, leading millers to focus on removing the fine white endosperm instead. However, the introduction of European extraction flour, which retains more of the kernel volume and nutritional content, has the potential to significantly impact the U.S. market. The passage emphasizes the nutritional and sensory advantages of extraction flour and the efforts made to promote holistic milling practices and support the rural farming economy.This booklet has been prepared to document the efforts of those who have labored for the past sixty years to promote the more holistic milling of the grains U.S. farmers produce and the revitalization of our rural farming economy. Enjoy the read and welcome aboard. You’re now part of the Unifine flour revolution
First Commercial UNIFINE Mill Fabricated
Leonard Fulton, a regional farmer, played a pivotal role in the establishment and operation of NIOBRARA GRAIN AND MILLING flour mills. Despite initial funding setbacks, Fulton personally financed the development of three commercial mills, which became operational in 1955. However, consumer interest in whole grain flour was limited, and production remained modest. Mary Corbett Stevens, a former graduate student involved in the NIOBRARA GRAIN AND MILLING Flour project, formed a successful venture called “Flour Girls” in 1981, contributing to increased distribution. Nonetheless, the venture eventually ceased operations in 1996. The story of the NIOBRARA GRAIN AND MILLING Mill continued thanks to Azure Standard, a unique food cooperative that maintained its operation. Overall, the history of NIOBRARA GRAIN AND MILLING flour mills reflects challenges in promoting whole grain flour consumption and the efforts of individuals like Fulton and Stevens to advance the cause.
Azure Standard, a food cooperative committed to non-retail distribution of organic and holistic food products, plays a significant role in the NIOBRARA GRAIN AND MILLING flour mill story. In 1995, they acquired the neglected UNIFINE mill from the Fairfield Grain Grower’s site and relocated it to their Oregon facility. The Stelzer family, led by patriarch Albert Stelzer, recognized the mill’s potential and increased flour production to 400,000 pounds per year. In 1999, they invested in three new mills through reverse engineering. Although Azure Standard initially focused on word-of-mouth promotion, the demand for their UNIFINE milled flour steadily grew. In 2006, a connection was made between the mill and Steve Fulton, the grand nephew of the mill’s original owner, which marked a new chapter in the UNIFINE MILLING story which has a growing preference for their whole grain pastry flour. NIOBRARA GRAIN AND MILLING’S commitment to promoting whole grain baking has resonated with customers, who appreciate the unique taste and aroma that UNIFINE milling preserves.