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12/6/2019 7:27:02 PM
Posted: 3/15/2011 8:59:40 PM EST
It would be put in sealed mylar bags with oxygen absorbers and silica gel packs. It seems to me that this would be something pretty useful/convenient to have in the long term storage bin. Any ideas?

Link Posted: 3/15/2011 9:01:44 PM EST
RTMI
Link Posted: 3/15/2011 9:07:21 PM EST

Originally Posted By FrankSymptoms:
RTMI
What's that supposed to mean?

Link Posted: 3/15/2011 10:03:07 PM EST
Originally Posted By humby45:

Originally Posted By FrankSymptoms:
RTMI
What's that supposed to mean?



Relative To My Interests.

I wanna know, too.
Link Posted: 3/15/2011 11:22:44 PM EST
I don't have box of Bisquick in front of me, but I would look at the ingredients. Then look at each ingredient separately in terms of storage life and go with the shortest shelf life for of the ingredients when stored in Mylar with oxygen absorbers. I'm sure flour is the main ingredient. I have read is good for ~5 years at 70 degrees, longer if keep cooler than 70 degrees.
Link Posted: 3/16/2011 12:29:17 AM EST

Enriched flour, bleached wheat flour, niacin, iron, thiamine, mono-nitrate, riboflavin, folic acid, partially hydrogenated soybean and/or cottonseed oil. Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate) dextrose, salt

Link Posted: 3/16/2011 5:57:05 AM EST
[Last Edit: 3/16/2011 5:58:36 AM EST by MatthewD]
The soybean and/or cottonseed oil would be the limiting factors for lengthy longterm storage due to the fat.
Link Posted: 3/16/2011 9:57:02 AM EST
I would say properly held, 5 years good, 2 more years questionable, after that pushing it for nutritional value, like "canned flour" 10 yr max would be my assumption the other stuff in there is what may go TU..

Chef
Link Posted: 3/16/2011 7:52:07 PM EST

Originally Posted By FrankSymptoms:
Originally Posted By humby45:

Originally Posted By FrankSymptoms:
RTMI
What's that supposed to mean?



Relative To My Interests.

I wanna know, too.

Oh, ok. I guess I was kinda rude when I wrote that post. Sorry about that.

Thanks for the info everyone.
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