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Freezing Flour?

post #1 of 2
Thread Starter 

I've started preparing to start buying in bulk, and was reading a thread where it said that you need to freeze flour before you store it, so that eggs/bugs don't get/stay in it. I was wondering how, if you buy, say, 25/50# of flour, do you freeze it all? Do most of you have deep freezers that you can use? We have a side by side fridge/freezer, but it's not very big at all. So any suggestions on how to freeze that much would be great.

 

TIA!

post #2 of 2
As I understand it, all flour has weevil eggs in it and freezing slows (?stops) the eggs hatching which in turn makes the flour last longer.

We have a chest freezer so I'm afraid I don't have any great ideas for freezing bulk flour in a side-by-side. Would it help to decant it into smaller containers that could be tucked into random spaces more easily than trying to find a space for a big sack?
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