At Niobrara Grain and Milling, we embody the legacy of George and Darlean Moreland, visionary wheat farmers hailing from southwest Nebraska. With a profound belief in the vitality of the land and the purity of sustenance, their ethos now thrives through generations, cascading down to their children, grandchildren, and great-grandchildren, culminating in the essence of Niobrara Grain and Milling.

Our commitment resonates through every step of our process. We exclusively handle and mill grains cultivated on our family farm, Morland Farms, Inc., cultivated under the uncompromising tenets of Organic Standards mandated by the USDA. This dedication ensures that our products come with the assurance of their provenance, tracing back to the specific plots of land where they flourished. From the very soil preparation and seed sowing to the moment of harvest and packaging, each stage is accounted for.

Delving into the quest for preserving the innate nutritional richness of our grains, our journey led us to embrace UNIFINE IMPACT MILLS. This ingenious technology empowers us to craft flour that encapsulates the entirety of the whole grain's goodness in a singular passage. The result? Flour that retains the kernel's nutritive essence while being finely transformed.

Experience Niobrara Grain and Milling where tradition meets innovation, and a deep-rooted passion for quality nurtures each grain, each mill, and each morsel.

PRODUCT INTEGRITY

Our grains are grown on farm ground that is carefully managed in that no chemicals, insecticides and herbicide have been applied, meeting the strict requirements for USDA certification as ORGANIC. Therefore our grains and the flour that is made from them carry the USDA seal of approval. Each package contains a lot number that allows the consumer to know which tract of land that the grain was grown on.

EX-85 EXTRACTION WHEAT FLOUR PROCESSED WITH A UNIFINE MILL

FLOUR MILLED ON A UNIFINE MILL produces a European style extraction flour; a nutritionally superior, functional replacement for industrial roller milled "white" flour.

The development of the UNIFINE MILL, which produces a flour that has responded to the demand from American artisan bakers that want loaf volume while retaining the flavor and nutrition of the bran and germ kernel elements. EX-85 extraction flour does just that.

Traditional industrial "roller milled" white flour only extracts 72% to 75% of the kernel volume in the process of removing all the bran and the germ elements. In contrast, by directly sifting our fine "Unifine" milled whole grain flour, our "EX-85" flour retains at least 85% of the kernel. In the process, lab tests confirmed that "EX-85" flour retain most of the bran and germ fiber and other micro-nutrients, nutrition that is virtually eliminated in the production of the white flour market that EX-85 flour targets.

It's worth noting that over 150 years ago the development of the "roller mill" technology was motivated by the incorrect assumption that it was the bran and germ elements that were responsible for baking density. In fact, the primary culprits are simply the larger flour particles that puncture the bubbles in the rising dough. By directly sifting whole grain flour (very common in Europe), EX-85 flour only extracts about 10% of the kernel volume, retaining most of the nutritious and flavorful bran and germ elements. The American milling industry has coined this unique new flour EX-85 as the extraction is at least 85% compared to the 72% of nutritionally benign industrial white flour.

EX-85 flour is remarkable for its ability to hold gas and be handled on the bench with very little deflation. With only minor recipe modifications, you will fine that UNIFINE EX-85 flour will create a dough that handles like a white flour dough, but has the tolerance required of long fermentations and will produce stunning loaves of bread. UNIFINE EX-85 flour offers the baker the opportunity to provide a more nutritious, holistic loaf of bread with the visual appearance, textures, and volumes that have been heretofore were only possible with refined white flour.