Julie Bove wrote:
> "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?

Well, not roasting as in the actual cooking context. Basically... put it
in a temperature that would be high enough to kill off any eggs, but not
high enough to screw with the flour itself.

Or, to rephrase - what would be the highest safe temperature to store
flour at for a duration, of say, an hour?