I'm not a food expert, but I understand that freezing kills the eggs
of any little critters in the flour, and that all flour contains those
eggs which will eventually hatch if not killed. I always put
newly-purchased flour in zipper-style freezer bags and store them in
the freezer until I need to open a new bag, and don't have problems
with anything hatching and crawling around in flour. On those
occasions I am out of flour and need to purchase more for immediate
use, I don't freeze but simply use the new bag of flour, and have
never notices any difference in the final product.


"Kim Yoshiwara" > wrote in message om>...
> A long time Floridian told me that you can prevent weavils in any kind of
> flour product by first freezing it. Then it will stay on the shelf bug free.
>
> My question is why does this work?
> Also, does this effect taste or texture of flour products?
>
> Thanks, Kim