4 ms·
Many of my local restaurants are buying extra 50lb flour sacks and making 2lb ziplock bags of flour go customers to buy. They are having no problem getting the
by vanniv 7y ago
Many of my local restaurants are buying extra 50lb flour sacks and making 2lb ziplock bags of flour go customers to buy. They are having no problem getting their delivery each day, and they barely have half the custom, so they have plenty to spare.
The thing about 50lb sacks is that you can't store the flour in the sack after you open it -- and very few homeowners have enough sealed containers to put 50lbs of flour in, nor the cabinet space to put them in.
My local store does stock 50lb sacks, in addition to the 2, 5, and 10lb home-sized bags.
The small sacks are always sold out, unless you get there before opening (I asked), bit the 50lb sacks last most of the day each day.
I managed to snag the very last 10lb yesterday morning, so I can finally bake again.
- Turing_Machine 7y ago> The thing about 50lb sacks is that you can't store the flour in the sack after you open it You could make it into ship's biscuit. It'll keep for years, and you can always use it in soup or something. https://www.youtube.com/watch?v=FyjcJUGuFVg https://www.youtube.com/watch?v=FyjcJUGuFVg
- remmargorp64 7y agoJust brainstorming here... What would happen if you double-bagged the 50 lb bag of flour in some big Hefty garbage bags and tied them really tight? I wonder why that wouldn't work for keeping the flour fresh for at least a couple months?
- vanniv 7y agoThe big issue here is that garbage bags do not have to be food-safe. They could be made with materials that would leach harmful compounds into the food, or packaged in unsanitary conditions.
- remmargorp64 7y agoWell yeah, but I'm still keeping the flour in the paper flour sack (with it rolled up tightly), so the plastic bag encompassing it doesn't actually come in contact with any of the flour. It's just there to keep air, moisture, and bugs out.