LEHI -- Lehi Roller Mills, a longtime prominent feature of the Utah County landscape and source of highest-quality flour and baking products has been purchased out of
bankruptcy by KEB Enterprises, a local Utah holding company. Their offer was accepted by the courts without contention, allowing the new owners to assume all assets and operations of the mill.
KEB Enterprises got involved early on in the bankruptcy process, and quickly injected capital into the business in order to keep it going.
"The most important thing was to save the mill and make sure it stayed running for the sake of the local community, and for the generations of families that have come to know and love our products," said former mill owner Sherm Robinson. "With this renewed financial stability, the stage is set for a fresh start."
Among the KEB Enterprises family of companies is Zija International, a health and nutritional products company also based in Utah county.
"I love seeing the mill right there off the I-15 freeway on my way to work," said Ken Brailsford, founder and chairman. "Lehi Roller Mills has great products, and a great brand. It's been a big part of local Utah history, so when I found out they were in trouble, I really wanted to help"
The mill is now gearing up operations in preparation for the fall baking season.
From the memorable scenes in "Footloose," the first adaption, to the prominent silos visible from Interstate 15, Lehi Roller Mills has long been a Utah institution and a well-known brand. The company has been producing baking flour since 1906, with most of its flour being used by corporate and bakery clients. The mill also sells baking mixes at national retailers, as well as its own retail store in Lehi.
"The difference in Lehi Roller Mills flour is due to several quality control processes," said Brock Knight, mill operations manager. "First, we select every bushel of wheat by hand, just like it's been done for decades. Then, we have a high-tech testing process of the wheat where we use a "Mixograph" machine which measures the baking quality of the gluten in the wheat." says Knight.