Food and Hard-cooked Eggs
with age. Wholemeal flour will normally keep for about three months while white flour will be OK to use for six to nine months.
It is often wrongly assumed that the flour is the source of the infestation. This isn’t the case. It’s the fact that flour provides the perfect living habit for them.
What can happen if flour is not stored correctly?
If moisture is allowed to get into the flour, it may cause it to become clumpy. In some cases, flour can attract psocids (see below).
What are psocids?
Psocids are tiny brown or black insects which live in dry foods.
They are not caused by poor hygiene, and can be found in the cleanest of cupboards. They prefer to live in dark, warm, humid places – such as the folds of packaging in food cupboards, and dislike light or disturbance.
They feed on a wide variety of food products – such as flour – and also the microscopic moulds that develop in humid conditions.
They may live for about 6 months during which time the female may lay up to 100 eggs. Several independent studies have shown that the. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
When storing hard-cooked eggs, you may notice a "gassy" odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked. It's harmless and usually dissipates in a few hours.
Fresh shell eggs
By best before date
Leftover yolks or whites
Within 2 to 4 days
Hard-Cooked eggs
Within 1 week
Prepared egg dishes
Within 3 to 4 days
Pickled eggs
Within 1 month
Frozen whole eggs (blended)
Within 4 months
. Dry Yeast should be at room temperature before using . When you are ready to bake, take out only the amount of yeast needed for your recipe and let it sit at room temperature for 30-45 minutes before using. Immediately put remaining yeast back into storage, following the storage tips below.
It is often wrongly assumed that the flour is the source of the infestation. This isn’t the case. It’s the fact that flour provides the perfect living habit for them.
What can happen if flour is not stored correctly?
If moisture is allowed to get into the flour, it may cause it to become clumpy. In some cases, flour can attract psocids (see below).
What are psocids?
Psocids are tiny brown or black insects which live in dry foods.
They are not caused by poor hygiene, and can be found in the cleanest of cupboards. They prefer to live in dark, warm, humid places – such as the folds of packaging in food cupboards, and dislike light or disturbance.
They feed on a wide variety of food products – such as flour – and also the microscopic moulds that develop in humid conditions.
They may live for about 6 months during which time the female may lay up to 100 eggs. Several independent studies have shown that the. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
When storing hard-cooked eggs, you may notice a "gassy" odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked. It's harmless and usually dissipates in a few hours.
Fresh shell eggs
By best before date
Leftover yolks or whites
Within 2 to 4 days
Hard-Cooked eggs
Within 1 week
Prepared egg dishes
Within 3 to 4 days
Pickled eggs
Within 1 month
Frozen whole eggs (blended)
Within 4 months
. Dry Yeast should be at room temperature before using . When you are ready to bake, take out only the amount of yeast needed for your recipe and let it sit at room temperature for 30-45 minutes before using. Immediately put remaining yeast back into storage, following the storage tips below.