Well it had to happen some time.
For he first time in 4 years we have 3 bags this week with weevils inside. No sign of outside entry - must have been eggs in the flour and hatched in our current high 30’s - low 40’s heat.
My vendor is replacing them without any problem but it has been a frustration to us.
First one last night but had other bags to use so no problem. Tonight 2 bags infected and none left to make dough - delivery tomorrow afternoon.
Luckily we had some dough left in the cool room and had 1/2 bag from what we use for dusting when rolling so have enough for tomorrow night but no spare if we get slammed.
Luckily my daughter has to gho past the vendor early in the morning when she picks up her freind from the airport so she will pick up a bag os we can make some dough first thing and let it rise in the mixer and use it if we have to that night.
Just a bummer knowing that we keep a spotless shop and storeage area, rotate stock every week, regularly fumigate and only have 2 bags left when our delivery comes in so stock is fresh.
All tainted bags were same batch number so I am getting another brand of flour (used previously so no problem or variances) until we get a guarantee from the mill via the vendor that they have no more tainetd stock.
Anyone else had a problem with weevils?
Dave
For he first time in 4 years we have 3 bags this week with weevils inside. No sign of outside entry - must have been eggs in the flour and hatched in our current high 30’s - low 40’s heat.
My vendor is replacing them without any problem but it has been a frustration to us.
First one last night but had other bags to use so no problem. Tonight 2 bags infected and none left to make dough - delivery tomorrow afternoon.
Luckily we had some dough left in the cool room and had 1/2 bag from what we use for dusting when rolling so have enough for tomorrow night but no spare if we get slammed.
Luckily my daughter has to gho past the vendor early in the morning when she picks up her freind from the airport so she will pick up a bag os we can make some dough first thing and let it rise in the mixer and use it if we have to that night.
Just a bummer knowing that we keep a spotless shop and storeage area, rotate stock every week, regularly fumigate and only have 2 bags left when our delivery comes in so stock is fresh.
All tainted bags were same batch number so I am getting another brand of flour (used previously so no problem or variances) until we get a guarantee from the mill via the vendor that they have no more tainetd stock.
Anyone else had a problem with weevils?
Dave
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