The Sturdiwheat Story
A Lucky Break

In 1940 when Arnold Kaehler was grinding wheat on a farm in Red Wing, Minnesota, the casing on his portable grinding mill broke. Some of the outer wheat layers sifted through by mistake. Mr. Kaehler was curious and tasted the stray wheat. "A particularly fine flavor." he thought.

He began experimenting with the wheat in his kitchen at home. Before long he had a cereal, a pancake mix and a patent on a new process for grinding and screening wheat layers.

Mr. Kaehler called his company Sturdiwheat. He prided himself on the strength-building qualities of the wheat layers and soy grits in his breakfast foods. Customers did not seem to care. They bought Sturdiwheat foods because they tasted good - that fine flavor.

Sturdiwheat is still made in Red Wing. We are still using Mr. Kaehler's patented process and we are still selling Sturdiwheat pancake mix, breads and cereal because of their great taste - even though they are good for you.