I own multiple. It’s in theory similar to the Lee Royal mill.. correct?
The pastry flour is probably coarser with larger bran particles than I can easily make at home. However this is still how it is when I mill their soft pastry berries. If the unifine bread flour is indeed 100% of the wheat berry, it’s remarkably fine. Similar to heavily sifted flour I produce. Ever so slight fine grit.
I have been milling coarse, sifting, then milling the remnants very fine to get my best texture which has been fantastic lately. I have hundreds of pounds of various Azure berries.
I say this with no real worldly comparison. It’s difficult to understand what people on the internet refer to as coarse, fine, and texture.
The idea of pulverizing the grain then sifting out the 15% that wasn't powder in order to mimic White flour while still having much of the whole wheat goodness was interesting to me. Since they claim the resultant flour has rising qualities like white flour. I was interested to know if anyone had used the flour and what their experiences were.
The only thing you asked was "Has anyone ever used this type of ground flour?" which I immediately answered having multiple on hand.
If you didn't like my arbitrary extrapolation and attempt to provide further insight and have a discussion that leads to the answer you're ultimately seeking, try being more specific next time.
"the Unifine process uses a high-speed rotor with a single-pass impact system to instantly pulverize the kernels of grains" - Azure
"impeller arms that sling grain particles at high speed against a stationary synthetic stone" - Royal Lee
Since you already know so much why are you asking further questions? There is obviously an extreme difference with absolutely no parallels between a modified impact system with a rotor and an impeller arm that slings, they may as well be two milling methods from different planets, nay, solar systems.
I own multiple. It’s in theory similar to the Lee Royal mill.. correct?
The pastry flour is probably coarser with larger bran particles than I can easily make at home. However this is still how it is when I mill their soft pastry berries. If the unifine bread flour is indeed 100% of the wheat berry, it’s remarkably fine. Similar to heavily sifted flour I produce. Ever so slight fine grit.
I have been milling coarse, sifting, then milling the remnants very fine to get my best texture which has been fantastic lately. I have hundreds of pounds of various Azure berries.
I say this with no real worldly comparison. It’s difficult to understand what people on the internet refer to as coarse, fine, and texture.
The idea of pulverizing the grain then sifting out the 15% that wasn't powder in order to mimic White flour while still having much of the whole wheat goodness was interesting to me. Since they claim the resultant flour has rising qualities like white flour. I was interested to know if anyone had used the flour and what their experiences were.
The only thing you asked was "Has anyone ever used this type of ground flour?" which I immediately answered having multiple on hand.
If you didn't like my arbitrary extrapolation and attempt to provide further insight and have a discussion that leads to the answer you're ultimately seeking, try being more specific next time.
"the Unifine process uses a high-speed rotor with a single-pass impact system to instantly pulverize the kernels of grains" - Azure
"impeller arms that sling grain particles at high speed against a stationary synthetic stone" - Royal Lee
Since you already know so much why are you asking further questions? There is obviously an extreme difference with absolutely no parallels between a modified impact system with a rotor and an impeller arm that slings, they may as well be two milling methods from different planets, nay, solar systems.