(8 August 2012, 12:05)NorthernRaider Wrote: I think I'm going to HAVE to find a way of long term preserving flour so that weavils dont ruin it. Poor bloody farmers up here are getting robbed blind most nights by thieving chavs from the towns.
Flour should last for several years after expire date ,biggest issue is bugs, oxygenation, and moisture.
put it in the freezer for a few days to kill anything, bring to room temperature then store it in an oxygen delpeted container that lets no sunlight in at a regulated temperature preferably slightly below room temperature.
Freezing kills living organisims
You can use oxygen absorbing packets, or dry ice to remove the oxygen.
If you can get it into a big mylar bag, you can also throw in some diamitacious earth on the bottom of a bucket below the bag to absorb moisture in the container.
diamitacious earth
Bay leaves are known to help with bugs - they dont like them, so you can layer them in the flour. Its not a perfect solution though.
If you plan on rotating it rather than long term storage, store it in several smaller bags so you dont risk the entire load
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