freezing flour and flour products

Your assumption is wrong. Grain products often come with insect eggs that hatch in your cubboard. Freezing may kill them. If the product is exposed to insects subsequent to freezing, it will get infested. Freeing and thawing doesn't have any noticable effect on the flour as an ingredient.

A couple of people have already posted that they see no difference in the finished product.

It doesn't keep it from attracting bugs, but since there are no living bugs in it, they don't multiply. The proper way to do it, if you live in an areas where it's a problem is to freeze it when you get it home, then put it in a bug proof container for shelf storage. If you put it on the shelf in its paper bag, it probably will attract bugs.

jenn

-- Jenn Ridley snipped-for-privacy@chartermi.net

Provided the flour was adequately dry at the time it was placed in the freezer I cannot conceive of why it would degrade when thawed.

Of course, you do have to make sure that any condensation build up on the container doesn't get into the flour. Best to wait until it's back to room temperature before opening and to wipe off any condensation that might have built up.

Freeze treating like this is very common in food storage.

It's not that the treated products will never attract bugs, it's that any bugs that might have been in the product at the time it was frozen will be killed - if you do it properly. If you've put the flour or whatnot into a decent container that seals tightly then froze it properly and thawed it again later to put on the shelf you won't develop a weevil infestation because anything in the flour when you sealed it will be dead and nothing new will be able to get in.

I give an explanation of this in the Prudent Food Storage FAQ which you can find here -

the entire FAQ can be found here -'s getting pretty dated now but I'm working on an update that shouldbe ready in the next couple of weeks. .....Alan.

-- Curiosity killed the cat - lack of it is killing mankind.