heyjoe wrote:
> On Sun, 19 Aug 2012 16:22:47 +0200, Quinch wrote:
>
>> There's a bit too much of it - a fifty-kilo sack - to routinely freeze
>> for prevention. I'll look into the traps, though - giving them a more
>> appealing {and deadly} target sounds like it might work.
>
> Don't kid yourself - the eggs are already in the flour you bought!
>
> The life cycle goes something like this -
> 1 - eggs
> 2 - larvae
> 3 - moths
> 4 - you spot the moths
> By the time you see the moths, it's already too late, your flour is
> infested/buggy.
>
> If you can't freeze your entire flour supply, at least freeze as much as
> you want to save. Keeping large supplies of flour at room temperature
> for a long time is a certain, proven recipe for ruination. Freeze it or
> get over the loss.
>
> Another thought that maybe hasn't been mentioned yet. Break the flour
> into smaller batches that will fit in the freezer. Rotate your stock
> into and out of the freezer ona weekly basis.

Well, the consensus seems to be that it's infested from the inside-out,
so don't have any reason to doubt it. Rotation... might be feasible, if
the eggs take long enough to hatch. Still pretty short on freezer space
{I'm guessing the regular fridge wouldn't be cold enough to kill them
off outright?} Still short a container to store the sterilized flour in,
but I can probably improvise something. What would be the minimum safe
period of freezing the eggs, though? Would cycling it on a daily basis
be enough?