Storing flour WRT weevils


Since many of the flours that we are using are not available locally to us, and, as such, are shipped. Since it is frequently more economical to order larger quantities (for us, about 20# at a time), we find ourselves with 20-40 pounds of flour hanging around at any given time.

I know that there are weevils in even the best mills. The question is whether it is 1, worth freezing the bags for a couple of days on receipt to kill any eggs that hitched a ride, and 2, if one freezes the flour, is there any degradation of the quality of the flour?

Thanks
Ken K

Ken K.
posted about 2 years ago

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Ken, I've done an overnight freeze as a precautionary measure and didn't notice any degradation in quality.

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Raj Irukulla admin
posted about 2 years ago


I actually store many of my flours in the freezer. Basically, the more oil the flour has, or the less frequently I use it, the better the chance it goes in the freezer. Typically the only ones I don't have frozen are AP, whole wheat, and bread (because I go through these fairly quickly).

Mark S.
posted about 2 years ago


Freezing is not such a bad idea.

"Flour should be stored, covered, in a cool and dry area. This prevents the flour from absorbing moisture and odors and from attracting insects and rodents. Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour. It is better not to mix new flour with old if you are not using the flour regularly."

http://jovinacooksitalian.com/2012/12/07/what-type-of-flour-should-i-use/

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Mike K.
posted about 2 years ago


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