4 replies to this topic

[Rudra]

Good morning guys,

I have arounnd 178tons of organic flour in my store since 2011. I am afraid whether it's going to degrade with time.
I wish to know measures to take so as to minimize its degradation risk.
Is keeping the bags in cool place ( temp < 20) can help?

Any idea?

Rudra

[Shyguy77]

Whats the condition of the flour at this point and In what condition has the flour been stored in since 2011?

I found this on google, it may help if the flour you have is still in good condition. 2 years is an awfully long time to store food grade ingredients.

http://stilltasty.co...ems/index/17201

[Charles.C]

Good morning guys,

I have arounnd 178tons of organic flour in my store since 2011. I am afraid whether it's going to degrade with time.
I wish to know measures to take so as to minimize its degradation risk.
Is keeping the bags in cool place ( temp < 20) can help?
Any idea?
Rudra

Dear Rudra,

Some answers in yr similar recent thread -

http://www.ifsqn.com...dpost__p__58361

If yr ambient temperature is > 40degC, it's probably a write-off IMEX.
I suggest you open a few bags and check for infestation.

Rgds / Charles.C

[Rudra]

Dear Rudra,

Some answers in yr similar recent thread -

http://www.ifsqn.com...dpost__p__58361

If yr ambient temperature is > 40degC, it's probably a write-off IMEX.
I suggest you open a few bags and check for infestation.

Rgds / Charles.C

Hi Charles,

You are right. Since last year this flour has been fumigation 2 twice. next week we have another fumigation because of high infestation.
I sent samples for analysis and a nutritionist said that the results are conformed and no signs of degradation noted.

Rudra

[George @ Safefood 360°]

When storing dry ingredients another factor to consider in addition to temperature of % Relative Humidity (RH). Issues such as mould growth and the associated hazards are part of this consideration.