Lehi Roller Mills

About

Small family-run mills were the standard in America from the 17th century till the early 1900s. From the 1950s on, there were massive changes in grain growing and the flour milling industry. Hybrid wheat varieties yielded more, and factory farms rapidly became the norm. More is better, right? Not always. The new wheat varieties resulted in much lower quality flour that compromised the taste and the texture of the baked goods it delivered. During these changing times, Lehi Mills remained true to ingredient quality and focused on solving the problem by working with the farmers to develop a wheat variety that retained high baking quality (light, fluffy texture), while still increasing farmers’ yields.