Just as it is impossible to guarantee you will never get a flat tyre, the same applies to bread flour. We cannot guarantee our flour will never have insects.

By storing flour correctly however, you can greatly reduce the chance of flour contamination.

If used within 6-8 weeks, product should be fine in the packaging it came in. (some products such as yeast, improvers should be refrigerated in airtight containers), If kept longer, store (part) of your flour in airtight containers, in the coolest spot in your house. Even better in the fridge or freezer!

In summer it is advisable to only buy enough flour that will last you about 5-6 weeks. If you think you will keep flour longer than that, keep (part of) it in the fridge or freezer.

The life cycle of most pests is approximately 20 days. It is a fairly safe bet that insect activity that is observed more than 4 weeks after a product has been purchased has commenced in the pantry, rather than been in the product at purchase.

Placing products in the freezer for two days will kill and eliminate a great deal of a potential problem.

Particularly in summer, routinely place newly bought product in the freezer before storage in the pantry is extremely effective and well worth allocating some freezer space for that use.

If you have any problems, feel free to contact us, and we’ll work on a solution with you.

Happy baking!

The Basic Ingredients Team.