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Nicole S
Member
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Posted: Sun Oct 14th, 2007 01:10 am |
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Has anyone had a bucket go bad?
If so, how do you tell?
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jimcarpenter
Administrator
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Posted: Wed Oct 17th, 2007 01:26 pm |
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Nicole:
Grains that are high in oils (like oats or brown rice) have a shelf life of 6 to 12 months, depending on how they are stored.
Rancid oil smell like crayons. Open the container and take a whiff right away - if the first thing you smell is "crayons", then they are rancid.
Jim
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Nicole S
Member
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Posted: Wed Oct 17th, 2007 05:05 pm |
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Yep. They're bad alright.
Thanks for the info Jim. Where can I find more info on
the different grain shelf lifes?
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bizymom
Member
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Posted: Wed Jan 30th, 2008 01:59 pm |
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| Hi, I am wondering if someone would post a table that has a list of the grains that the Beckers sell with the length of time they can be safely used - both opened and unopened (assuming they are kept in the air-tight buckets with gamma lids). I have asked a few questions personally about the shelf-life of various grains, but have had so many other people I know ask questions about this that I thought it would be helpful if it were posted here. Also, I am wondering about the length of time the beans can be stored before they go bad. Thank you!
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KSherrill
Moderator
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Posted: Thu Jan 31st, 2008 01:52 pm |
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We are trying to find a dependable chart that covers info on more grains. We'll post it as soon as we find one. Thanks--great question!
But for the time being, as long as most grains are kept in an airtight container (such as the buckets with gamma lids), they should store indefinitely. This includes hard white, hard red, soft white, corn, Kamut and spelt. If moisture is allowed into the container, then you have spoilage.
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bizymom
Member
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Posted: Mon Apr 21st, 2008 02:49 pm |
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| Hi, I'm still wondering if you can tell me how long the beans can be stored in the gamma sealed buckets? Thanks.
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KSherrill
Moderator
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Posted: Mon Apr 21st, 2008 03:21 pm |
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The word on the beans is that if you are going to make bean flour, and you have been storing the beans in a container with a gamma seal lid, they will store indefinitely.
If you are planning to rehydrate the beans for soup, etc., you should try to use the beans within a year of purchase. The older they are, the tougher they are to rehydrate.
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Debo
Member
| Joined: | Sat May 3rd, 2008 |
| Location: | |
| Posts: | 1 |
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Offline
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Posted: Thu May 8th, 2008 01:47 pm |
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Is there anything other than oats and brown rice that goes rancid? I had to through out a bucket of rice (had used about 1/4th of it) a few years ago and now I have thrown out about the same amout of oat groats...this is expensive and frustrating!!
It would be nice if the Bread Beckers could have a "used by date" on their products.
Thanks,
Debo
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jimcarpenter
Administrator
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Posted: Mon May 12th, 2008 01:15 pm |
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Debo:
We'll look into the "used by" idea. I'm not sure if that is the way to go, or if just publishing a chart of "recommended" (or "maximum - minimum) shelf life would be better.
Our main focus here is on folks who purchase the grains and beans for bread making and "near future" usage. We have always anticipated that folks who wanted to purchase for long term storage would do the homework to figure out not only what they needed (for how many people), but how long each item would store.
You should be able to find a lot of places that discuss long term storage and shelf life of various products on the internet. The problem is that there are several factors that go into the shelf life - if you live in FL and store your grains in a carport, they will not last as long as grains stored in a cool basement in the mountains of NC! Grains that are higher in oil (like brown rice and oat groats) have a shorter shelf life than the various wheats.
We use to sell two books by James Talmadge Stevens called "Dont Get Caught with Your Pantry Down!" and "Making the Best of Basics" that were very popular up to Y2K. They contained several good charts on shelf life and how & what to store for emergencies.
Anyway, we'll consider if the "Best if used by" is something we could do.
Thanks,
Jim
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Mick
Member
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Posted: Tue May 13th, 2008 09:03 pm |
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I use a hydrosorbent (silica gel crystals) that I get from:
http://tinyurl.com/6dvuox
They come in a 2x4x1/2 inch metal container and protect 3 cubic feet.
I through one in each 6 gallon bucket on top of the grain.
You can re-activate the crystals in the oven many times.
There is a small window in each container that turns pink when the crystals need recharging.
I don't know if they stop oats from becoming rancid but they keep thing very dry.
Happy Baking
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jimcarpenter
Administrator
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Posted: Tue May 13th, 2008 09:21 pm |
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Mick:
Thanks for the info. But, I don't think moisture is the problem with oats.
I talked to our suppliers today, who is one of the largest oat processors in the country. Our rep. told me that ALL oats are "kilned" (run thru an oven at 212F+) to inactivate the lypase in the oats. If they did not do this, ALL oats will go rancid in about 36 hours! Instead, oats should have a shelf life of about 12 months, depending on how they are packaged and stored. Supposedly, ALL oat processors in the USA use this process.
Jim
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