"Quinch" > wrote in message
...
> Quinch wrote:
>> I've got a persisting problem I could use some help with, if anyone has
>> experience.
>>
>> I tend to buy flour in bulk in large paper sacks that would ideally last
>> me about a year or so, if not more. The problem is that, inevitably and
>> usually in the summer, moths manage to crawl inside at which point the
>> whole batch is pretty much unrecoverable. Trying to seal the sack has,
>> at best, only delayed the inevitable, so I'm wondering, does anyone have
>> any advice on how to deal with this?
>
>
> A random thought; I don't have the freezer space to freeze the eggs to
> death. On the other hand... would roasting do? It would be child's play to
> cycle the flour in a few pans through the oven and into a fresh container,
> but the question becomes what would be a high enough temperature to kill
> off the eggs, but not damage the flour?

I don't think you'd want to roast the flour. Wouldn't that mess up not only
the flavor but the moisture content?