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Thread: Bugs in King Arthur Flour

  1. #21
    Robert Klute Guest

    Default Re: Bugs in King Arthur Flour

    On Mon, 1 Oct 2012 22:51:34 -0500, Sqwertz <[email protected]>
    wrote:

    >That was the first and last time I ever buy King Arthur flour. They
    >were visible as soon as I opened the bag, 8 of them. I snuck a
    >quarter cup to stiffen my wet dough, sifted through it, then threw the
    >rest away. White unbleached all-purpose. Why pay more than double
    >for flour with bugs? Gold Medal or the store brand for me from now
    >on.


    You are lucky to have never seen an infestation before. The infestaion
    may have come from the flour. Then again it may not. It may have been
    cross contaminated from another product in the cupboard. Depending on
    how quickly you go through flour and grain based products you may have
    used infected products and used it up before the infestation was
    visible.

    Now that you have had one, you are at risk of another. To be safe the
    cupboard it was stored in, and adjacent ones, should be cleaned out. In
    particular any cracks, joints, shelf supports, and the like need to be
    cleaned out.


    Here are some references:
    http://www.ag.ndsu.edu/pubs/yf/home/e300w.htm
    http://tipnut.com/pantry-pests/

    From some one who follows all the advice but cooks with Indian
    ingredients, so still gets the occasional Indian meal moth infestation.


  2. #22
    Sqwertz Guest

    Default Re: Bugs in King Arthur Flour

    On Tue, 02 Oct 2012 09:57:16 -0600, Janet Bostwick wrote:

    > Careful, you're on the slippery slope to Julie Land.
    > The bug eggs are on the grain -- grain is grown in the outdoors where
    > insects abound. Improper storage or transportation will cause the
    > eggs to hatch. Write to KA and tell them about it. I'm sure they
    > will make good your purchase.


    What's considered improper storage for bags of flour?

    -sw

  3. #23
    Janet Bostwick Guest

    Default Re: Bugs in King Arthur Flour

    On Tue, 2 Oct 2012 15:43:27 -0500, Sqwertz <[email protected]>
    wrote:

    >On Tue, 02 Oct 2012 09:57:16 -0600, Janet Bostwick wrote:
    >
    >> Careful, you're on the slippery slope to Julie Land.
    >> The bug eggs are on the grain -- grain is grown in the outdoors where
    >> insects abound. Improper storage or transportation will cause the
    >> eggs to hatch. Write to KA and tell them about it. I'm sure they
    >> will make good your purchase.

    >
    >What's considered improper storage for bags of flour?
    >
    >-sw

    A bag of white flour should be good for 2 years from packing date
    according to manufacturers. The flour needs to be kept cool and dry.
    My personal opinion is not to store it in the sunlight. Not
    necessarily refrigerated, but cool and not humid. If warm and humid
    is an issue where you live, you need to buy small amounts that can be
    refrigerated or frozen.
    You do not have control of how the flour traveled to you or where it
    was stored until you bought it. All you can do is copy down the
    product number and batch number and notify the manufacturer. They are
    interested, they don't want this image of their product. Return the
    product to the store. You'll get your money back and probably some
    sort of concession from the manufacturer.
    It's disgusting, I know, to open a package and find bugs. I bought
    50# of bird food once and when opened the contents were literally
    writhing. yuck
    Janet US

  4. #24
    zxcvbob Guest

    Default Re: Bugs in King Arthur Flour

    Sqwertz wrote:
    > That was the first and last time I ever buy King Arthur flour. They
    > were visible as soon as I opened the bag, 8 of them. I snuck a
    > quarter cup to stiffen my wet dough, sifted through it, then threw the
    > rest away. White unbleached all-purpose. Why pay more than double
    > for flour with bugs? Gold Medal or the store brand for me from now
    > on.
    >
    > -sw



    All flour has insect eggs in it. Maybe the high price means a slower
    turnover at the store and gave them a chance to hatch.

    Just mix some poppyseeds with your flour and you won't have to think
    about it. HTH :-)


    Bob

  5. #25
    Julie Bove Guest

    Default Re: Bugs in King Arthur Flour


    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 2 Oct 2012 15:43:27 -0500, Sqwertz <[email protected]>
    > wrote:
    >
    >>On Tue, 02 Oct 2012 09:57:16 -0600, Janet Bostwick wrote:
    >>
    >>> Careful, you're on the slippery slope to Julie Land.
    >>> The bug eggs are on the grain -- grain is grown in the outdoors where
    >>> insects abound. Improper storage or transportation will cause the
    >>> eggs to hatch. Write to KA and tell them about it. I'm sure they
    >>> will make good your purchase.

    >>
    >>What's considered improper storage for bags of flour?
    >>
    >>-sw

    > A bag of white flour should be good for 2 years from packing date
    > according to manufacturers. The flour needs to be kept cool and dry.
    > My personal opinion is not to store it in the sunlight. Not
    > necessarily refrigerated, but cool and not humid. If warm and humid
    > is an issue where you live, you need to buy small amounts that can be
    > refrigerated or frozen.
    > You do not have control of how the flour traveled to you or where it
    > was stored until you bought it. All you can do is copy down the
    > product number and batch number and notify the manufacturer. They are
    > interested, they don't want this image of their product. Return the
    > product to the store. You'll get your money back and probably some
    > sort of concession from the manufacturer.
    > It's disgusting, I know, to open a package and find bugs. I bought
    > 50# of bird food once and when opened the contents were literally
    > writhing. yuck
    > Janet US


    Bird seed was the worst offender when I worked at K Mart. Some of it from
    one supplier always had to be sent back.



  6. #26
    Jean B. Guest

    Default Re: Bugs in King Arthur Flour

    Sqwertz wrote:
    > That was the first and last time I ever buy King Arthur flour. They
    > were visible as soon as I opened the bag, 8 of them. I snuck a
    > quarter cup to stiffen my wet dough, sifted through it, then threw the
    > rest away. White unbleached all-purpose. Why pay more than double
    > for flour with bugs? Gold Medal or the store brand for me from now
    > on.
    >
    > -sw


    I always buy KA flour and have never seen a bug in it. (I hope
    there will not be a first time for this!) I am wondering whether
    that might occur more in certain regions.

    --

  7. #27
    Andy Guest

    Default Re: Bugs in King Arthur Flour

    zxcvbob <[email protected]> wrote:

    > All flour has insect eggs in it. Maybe the high price
    > means a slower turnover at the store and gave them a chance
    > to hatch.




    From my post a decade or more ago, Bisquick pancake mix, after
    non-use for a year, upon opening, the mite eggs hatched!

    They were swimming around like Olympic swimmers!!!

    I got the impression that there's no avoiding them hatching in
    storage if you don't cook up "mite based" pancakes or breads
    before they hatch!

    Unhatched, nobody ever notices, but the potential has been there
    for some time.

    For your own piece of mind, make me your King and Queen's
    paranoid food taster!!!

    Andy

  8. #28
    T Guest

    Default Re: Bugs in King Arthur Flour

    In article <1kz2f7lmto0p3$.[email protected]>, [email protected]t
    says...
    >
    > That was the first and last time I ever buy King Arthur flour. They
    > were visible as soon as I opened the bag, 8 of them. I snuck a
    > quarter cup to stiffen my wet dough, sifted through it, then threw the
    > rest away. White unbleached all-purpose. Why pay more than double
    > for flour with bugs? Gold Medal or the store brand for me from now
    > on.
    >
    > -sw


    I've never had a problem like that with King Arthur flour. I mostly use
    their unbleached flour, bread flour and whole grain flour.



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