A Mill With A Past

One of the oldest continuously operating flour mills in the country

In the early 1900’s the Lehi Roller Mill and Elevator Company served local farmers around Lehi, Utah. In 1905, its shareholders invested $20,000 in what would become the Lehi Roller Mills. The new mill, which boasted the most modern equipment of the time, turned out its first flour in April 1906.

Four years later, George G. Robinson purchased the Lehi Roller Mills and a family tradition of consistent, dependable milling was born. Within three years, George G. began an extensive modernization project as the demands for flour continued to increase. By 1925, Lehi Roller Mills was delivering flour by the carload to bakeries and dealers in Salt Lake City and California.

Within three years, George began an extensive modernization project as the demands for flour continued to increase.  By 1925, Lehi Roller Mills was delivering flour by the carload to bakeries and dealers in Salt Lake City and California.

When George Robinson died in 1936, his son, Sherman took charge of the mill.  By the early 1970’s, it was apparent that complete re-tooling was necessary to meeting continuing demands for a quality product.

When Sherman Robinson passed away in 1980, the Robinson family continued its involvement in the mill’s management. Family interests are spearheaded by his son, Sherman (Robbie) who directed the expansion process.  this included installation of the finest equipment, expansion of product capabilities, building a new dry mix-plant, and creating new product lines.

Under new ownership, after KEB Enterprises recently purchased the mill, the philosophy, “Only the best wheat makes the best flour,” set when George G. Robinson bought the Mill in 1910 and passed down with every generation is still the same.  In the years to come, equipment upgrades and innovative process will only continue to drive that philosophy.

While the historic Lehi Roller Mills continues to evolve, the tradition of quality, consistent, dependable milling born more than 100 years ago remains.

GEORGE ROBINSON

George G. Robinson and Lehi Roller Mills – 1910

1935

Sherman Robinson and Lehi Roller Mills – 1970

SHERM ROBINSON

Sherman Robinson and Lehi Roller Mills – 2015

Additional Information:

The Gift of Wheat

When man found he could take a plant form the earth and turn it into edible form he discovered the world’s basic food – bread. The “plant” was raw wheat.  It’s origin is a mystery.

In mythology, the Greeks attributed the gift of wheat to Demeter, the goddess of agriculture.  The Romans thought it was their goddess Ceres who blessed the earth with wheat.  Egyptians believed the goddess, Isis, discovered wheat growing wild in Phoenecia and the Chinese also attached a spiritual origin to wheat.

Historically, ancient languages mention wheat and archaeologists have found carbonized grains of wheat in prehistoric lake dwellings in Switzerland, in remains from the Stone Age in England, in tombs of the pharaohs in Egypt and in evacuations of ruins in Turkey which date back to 4000 B.C. Wheat may have been cultivated in China as early as 3000 B.C.​

Scientists estimate that wheat was actually being used as a food source as early as 10000 B.C., but exactly where wheat was first produced is disputed.  Some believe it grew naturally around the Tigris and Euphrates rivers in Mesopotamia, which is now Iraq.

Wheat Comes to America

Wheat probably came to the new world with Christopher Columbus, but it took until the early 17th century for colonists from Massachusetts and Virginia to begin wide-scale production.  In the meantime, settlers in the Ohio Valley and the West used wheat as one of their main crops. Jesuit and Franciscan missionaries brought wheat to what is now California and Arizona.

When settlers formed towns, they built grist mills where farmers brought their harvested wheat to trade for milled flour.  As the towns grew larger, so did the mills.  Eventually, larger mills forced smaller ones out of business.  The only small mills that survived were the ones that met their customers’ special needs.

Lehi Roller Mills is one of those mills.​

Milling of a Wheat Kernel

The kernel of raw wheat is a complex universe of both nutritious and disposable elements.  The challenge of the miller is to identify, separate and refine the usable elements to the exacting specifications of the customer.

Meet our Farmers

Flour quality begins with the wheat crop.  For three generations, Lehi Roller Mills has worked with farmers to assure that the raw wheat meets LRM’s exacting standards.

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What Our Customers are Saying

Lehi Roller mills has established a firm reputation for highest quality, specialized wheat products.  Over 80% of the orders placed with LRM are for bakery/food service use.  In LRM’s unique, personal management structure customers often deal directly with Sherm Robinson and top management.

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Christmas Traditions

It all started when Dale Greenwood, a good family friend, wanted a Christmas gift from our mill to give his clients and neighbors.

The Robinson heritage of milling dates further back to the rural hills of England.