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#Post#: 42282--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: NewHomeowner Date: November 19, 2019, 6:50 am
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This is the first time I've ever seen this. EVER.
(I'm 60 years old and have been baking since I was young).
The other day I got out my flour because I needed it to dust the
board where I was about to put the biscuit mix that I'd just
made up.
I opened the flour bin, and it was *crawling*. Thousands of
little tiny brown *things* were crawling around in my flour!!
NEVER saw that before. The bin was sealed. The flour brand was
a national brand that I've used All My Life!
I've seen bugs in lentils before, but I bought them in a little
middle eastern store. This flour was bought at my local grocery
store, again, a national chain. Shocked is a vast
understatement of what I felt.
It's been awhile since I bought that flour and the bag it was in
was long gone, so contacting the manufacturer would have been
useless. I just threw it out (down the drain!) and eventually
bought more flour. A different brand.
*shudder*
#Post#: 42289--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: gramma dishes Date: November 19, 2019, 8:45 am
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^^^ I had the exact same thing happen a few years ago. The
name brand of the flour was Ceresota.
I opened my flour container and I saw a tiny black thing. It
looked like a grain of pepper mill grind black pepper. I
scooped it out and pitched it and went ahead with whatever I was
doing.
A couple of weeks later I opened it again and there were several
little black things! I went digging and realized most were near
the top, but I didn't know what they were -- just that they kept
apparently multiplying.
Like you I just pitched the whole thing and started over.
#Post#: 42314--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: Dazi Date: November 19, 2019, 1:15 pm
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^^^Those are called flour weevils. They are quite common in
flour and cereals. It probably depends on where you live, but in
the Southern United States, they are not uncommon and it is
recommended that you keep your flour in the freezer and your
cereals in an airtight container to avoid contamination.
#Post#: 42350--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: gmatoy Date: November 19, 2019, 9:22 pm
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[quote author=Dazi link=topic=957.msg42314#msg42314
date=1574190949]
^^^Those are called flour weevils. They are quite common in
flour and cereals. It probably depends on where you live, but in
the Southern United States, they are not uncommon and it is
recommended that you keep your flour in the freezer and your
cereals in an airtight container to avoid contamination.
[/quote]
I have a friend who has a sister living in Southern U.S. She
says it is pretty common to have an extra freezer or
refrigerator to keep flour, cornmeal, pancake mix, cereals,
etc.. Evidently back porches are good for holding the extra
refrigerator. ;D
As for the chocolate comments, Costco sold a brand of chocolate
chips that I loved: Ambrosia. Then our Costco didn't have it
anymore. I was so sad! Then my DH went to the one that is for
businesses and they had it! I'm sure that I acted like a fool, I
was so happy. DH commented that you would have thought that he
brought home food to feed a starving village!
I thought about it and then made a donation program that feeds
the hungry, just so I didn't have to feel guilty!
#Post#: 43068--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: Twik Date: December 3, 2019, 9:40 am
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My mom used to scatter bay leaves on the shelves where she kept
bagged staples like flour. Said it repelled the weevils, and I
must admit I never saw any in all my years growing up.
Did find some in my boxed rice once. Keep my rice in plastic
containers now.
#Post#: 43074--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: Hmmm Date: December 3, 2019, 9:59 am
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Yeah, flour weevils are pretty common. I've gotten them in flour
or other grains and rice a few times. It doesn't really seem to
matter where you bought the product from. According to most
sources the eggs are introduced in the processing plant or
warehouse. Some interesting information I found was to put
flours, grains and rice in the freezer for a minimum of 4 days
and that will kill any of the eggs and keep them from hatching.
The same source also recommended putting a bay leaf in
containers with rice or grains.
Back about 25 years ago, I'd bought a large can of a popular
cajun seasoning and after a week, found the bugs and threw it
out. I bought another can a few weeks later and the same
happened. I contacted the company and they sent me a coupon and
a huge gift box of their other items.
#Post#: 45569--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: NewHomeowner Date: January 15, 2020, 5:46 am
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[quote author=Dazi link=topic=957.msg42314#msg42314
date=1574190949]
^^^Those are called flour weevils. They are quite common in
flour and cereals. It probably depends on where you live, but in
the Southern United States, they are not uncommon and it is
recommended that you keep your flour in the freezer and your
cereals in an airtight container to avoid contamination.
[/quote]
When I knew I was moving down South, I collected a whole bunch
of gallon-sized glass jars (I worked for Subway at the time, and
they used a lot of them). I knew about the bugs down here and
knew that I'd have to keep everything sealed. And I do. So
imagine my surprise when these bugs showed up anyway!
I don't have room to put a big freezer, and the little freezer I
have is packed with frozen foods.
#Post#: 45591--------------------------------------------------
Re: When Baking Ingredient Go Bad
By: VorFemme Date: January 15, 2020, 12:20 pm
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I remember seeing something about a lady & her family who bought
grain in bulk to grind their own flour and as feed for the
animals on their subsistence farm. The grain was stored in
large (five gallon? larger?) buckets, filled almost full - then
a chunk of dry ice was put into it and the lid was put on
"loosely" until the dry ice had filled the bucket & forced the
air out (with practice, they knew what size of lump to use and
how long it too to have it turn back to carbon dioxide gas
inside the bucket). Then they sealed the lid on the grain &
carbon dioxide and it would not have any weevils or other pests
in there until it was opened days, weeks, or months later..but I
have no idea how long it lasted or if it would be safe to do
that with a glass jar...as sealing it too early &
over-pressurizing glass would result in a broken or cracked
storage jar.
My aunt would freeze ground beef in flattened zip locked freezer
bags - it froze fast and thawed quickly, too, and it stacked
more or less neatly in their smaller freezer.
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