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How can I know if I need to sift flour in my country (Ecuador). I’ve been sifting for a few months and haven’t found anything. Is there ever a point when I can stop sifting?

It is hard to know without doing a thorough analysis of the frequency of infestation in your place. Nonetheless, it is still a good idea to continue to sift.

At the very least, it is recommended to buy triple sifted flour and store it in the freezer.

See here for a similar question.


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