A lot has changed in the past 100 years, but Lehi Mills has mastered the challenge of staying true to one’s values in the face of that change.
Small family-run mills were the standard in America from the 17th century until 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 lower quality flour that compromised the taste and the texture of the baked goods.
During these changing times, Lehi Mills remained true to ingredient quality and closely worked with farmers to develop a wheat variety that retained high baking quality, while still increasing farmers’ yields.
How do you know if the mix you’re buying is using quality flour? Wheat milling is both an art and a science. The challenge for every miller is to identify, separate, and refine the usable elements of the kernel to meet exact specifications for each baked good.
We know our wheat because we developed and maintained close relationships with our farmers, their land, and the wheat they grow. We thoroughly inspect each harvest to ensure the ingredients meet our specific quality standards. That’s what comes with 100 Years of Milling Mastery.
Whether you’re baking a stack of light, fluffy pancakes, a tray of cookies, or a batch of muffins, Lehi Mills Flour makes everything taste better. For more than 100 years, bakers have trusted our flour for a single reason — better quality.
Hearty, wholesome grains
Freshly ground in small batches