George Shirley wrote:
> Andy wrote:
> > Gloria P said...
> >> Andy wrote:
> >>> How long does flour last?
>
> >>> Got two unopened sacks of Bob's Red Mill semolina flour, two years old
> >>> probably.
>
> >>> Looks good, feels good.
>
> >> Flour can get �buggy (you'd see those) or rancid (you'd smell or taste
> >> the rancidity.) �Otherwise I can't think of what would affect it.
>
> >> I keep mine in the freezer and I don't worry about how old it is.
> >> Never had a problem.
>
> > How does this flour/bug thing happen? If the sack hasn't been open surely
> > there wouldn't be bugs!?
>
> > Right?!?
>
> > Andy
>
> Wrong. Miller moths can lay their eggs on a bag and the weevils get
> inside. Flour can come from the store, the warehouse, or the maker, with
> flour weevils in it. Many ways for the bugs to get in there.
>
> Just to be sure I freeze flour, corn meal, dog biscuits, etc. for up to
> a week before using to ensure the larvae and/or eggs are dead.

Freezing won't kill bugs, all freezing does is preserve them in their
present state of development... as soon as they are moved to a warmer
location they will once again continue their cycle. Insect eggs and
larva can survive in frozen ground indefinitely. The bugs are in
grain mostly because they are already in the plant at harvest. We eat
hundreds of pounds of such bugs in our lifetime, they won't hurt you,
just adds a little extra protein. Why do you think bakers began
adding seeds, nuts, and twigs to baked goods? In some societies
people consider insects a regular part of their diet.