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Whole Wheat Whole wheat (wheat berries)
can be stored for up to 25 years and still have good baking qualities if stored properly;
however, it is always best to rotate any food item stored over a long period of
time. Wheat should be rotated every 5 to 10 years. There are four areas of
concern when storing wheat. 1. Dry: Moisture content of
wheat and other grains should be 12% or less. Store the wheat in a dry place to prevent it
from absorbing moisture which will cause mold, fungi and bacteria growth. 2. Clean: Start with wheat
that is free of foreign material and insects. Store the wheat in a clean food grade
container (preferably sealable) made out of hard plastic, glass or metal to keep out
pests. Keep the storage area clean and free of pests. If you find insects in your grain, the Utah State Extension
Service recommends several ways to control them at home as long as the infestations are
light. Freezing, heating, dry ice and pesticides can be used. (If the infestation is
heavy, remove the grain and clean the area thoroughly to avoid further contamination of
clean grain.) A. Freezing: Place 1 to 15 pounds of grain in a
medium to heavy plastic bag in the freezer for 2-4 days. Let the bag of grain dry
completely before storing again. It may take several freezing and drying treatments to
completely eradicate all of the pests because of their different growth stages. B. Heating: This works well for small quantities of grain.
Heat the oven to between 130º F to 150ºF. The temperature needs to stay constant to
destroy the insects but not to harm the gluten properties in wheat protein so it will
still rise when baked in breads. The oven door can be left slightly open to avoid over
heating. Put the grain in a pan up to 1/2 inch deep. Place pan in oven for 1/2 to 1 hour.
Heating will destroy the grains ability to sprout. Cool the product completely before
storing. C. Dry Ice: Place 3 to 4 inches of wheat in bottom
of container. Add crushed dry ice on the wheat and finish filling container. Leave the lid
on loosely to avoid pressure from the dry ice. Wheat in a 5-gallon buckets uses 2 ounces
of dry ice. 100 pounds wheat uses 1/2 pound of dry ice. 30 gallons (approximately 200
pounds) of wheat takes 1 pound of dry ice. After about 30 minutes, when the dry ice has
evaporated seal the container. Carbon dioxide replaced the oxygen which inhibits the
growth of adult and larval insects. The pupae and eggs may not all be destroyed. It may
take several treatments over time to completely eradicate all insects. Dry ice treatments
do not hurt the sprouting abilities or food value of the product. D. Pesticides: Make sure the pesticide is for food
products and can be done safely at home. Follow all directions carefully 3. Cool: Store if possible at
temperatures between 40º-70º F. Freezing does not harm the grain or affect the
nutrients. Temperatures above 60º F allow the seeds ability to germinate decline over
time. Food values decline at a slower rate allowing wheat to be stored for longer
periods of time. 4. Dark: Out of sunlight Cracked Wheat and Whole Wheat
Flour The same criteria as for whole wheat are important for these products. Cracked wheat and flour have a short storage time compared to wheat. Temperature has a direct correlation with their storage life. If kept in sealed containers in a dry, cool, dark place they can be stored for approximately 6 months; they can be stored up to approximately a year in the refrigerator or freezer (store in plastic bag or they will absorb odors). Check occasionally for the presence of insects and for rancidity. As whole wheat flour is stored for long periods of time, its flavor will become stronger as the germ portion of the product (high in oil) starts to get rancid. |
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