As the nutritional value of vitamins, micronutrients, antioxidants, phytonutrients, amino acids, and fiber, were completely or relatively unknown in the late 19th century, removing the bran and the germ with the roller mill, invented at that time, was an attractive idea.
The goal was to develop a simple, holistic system that would pulverize all the elements of the raw material into a fine powder by impacting a high speed flywheel.
Following World War II, with England focused on rebuilding their shattered infrastructure, the Englishman John Wright eventually made his way to Pullman, Washington.
This grant was made possible by a donation by the Secretary of the Washington State Grange, Leonard Fulton, who ultimately went on to operate the first unifine flour mill.
During that era of simmering consumer interest in the nutritional merits of whole wheat flour, these mills realized modest but ultimately unsustainable success.
However, in the agricultural industry, where all the nutritional elements of the soft raw materials are desired in the end product, pulverizing it into powder in a single pass by the Unifine Mill has proven to be cost effective and less invasive.