When were insects eliminated from flour?
February 5, 2009 12:51 PM Subscribe
Hi all, I am doing some writing on the history of baking, and I was wondering when flour became pure. We take for granted the fact that flour in our grocery stores is free from insect larvae, twigs, and other contaminants. I have heard that the purpose of sifting flour was once to get this stuff out. Now we sift for nostalgia's sake or possibly to make flour fluffy. I want to say that flour became pure with the advent of large flour millers in the 19th century like Wasburn-Crosby and Pillsbury (both now are part of General Mills). But that is just a guess. When did things really get cleaned up? Do any of you foodies and bakers know? Thanks!