Annville Mill

Annville Mill is thought to be one of the oldest continuously operating commercial flour mills in the United States, according to the local historical group, the Friends of Old Annville. A grist/flour mill has been standing since 1740 at this main street, now 545 W. Queen St, in Annville, Pennsylvania on the banks of Quittapahilla Creek, originally powered by water, but electrically powered since more than a century ago.

First used to grind flour as a grist mill, it also functioned as a saw mill and a fulling mill One of the first owners was Andrew Miller. The mill began a major process of modernization when purchased by the Brandt family in 1909, a time of great advances in milling technology in the United States. During the 20th century, roller mills were designed to extract flour from wheat in a process that was more economical than the age-old grinding of grain between two stones. Today, wheat grains are run through two rollers of different sizes that operate at varying speeds. They are then pneumatically lifted and repeatedly sent through the rollers until fully processed. The resulting flour is sifted and bagged under the name of Daisy Organic Flour. During that century of ownership, the Brandt family converted the mill power from water power to electricity and from grist mill to roller mill. Bakeries favored the flour for pretzels and pie crusts as well as the cookies.