I think it also depends a lot on the specific supplier and the condition of their large warehouses. Where I live, there are few misadventures with food, but there are a couple of "legendary" suppliers, from whom if you buy - it is useless to try to perform any miracles.Thank you.
I will do the garlic in wheat flour. I do sift flour before I use it.
In my food store room I have a small dehumidifier machine, it is working excessively hard and still I got those flies in my flour, sugar, rice and pasta.
Garden wide, it is very hard, my plants are not green but turning light green colour, many of those leafs are having yellow patches on them. Tomatoes do not like to much water.
I will throw all sort of seeds in the garden beds today, whatever survive will survive.
1. I know one store where the cereal is ALWAYS with bugs. Where the owner gets it is a mystery, but he has no cure for it. Therefore, everyone has stopped buying cereal from him. Moreover, the situation is quite tragicomic - the store is clearly expensive, a beautiful two-story supermarket, but the cereal is bugged. At the same time, if you buy cereal anywhere, including livestock bases where this cereal is 6 (six!) times cheaper - there are no bugs and the cereal is clearly good.
2. There is another magical bakery, which for thirty years has been producing no less magical bread, which becomes moldy exactly the next day after purchase. Why? Probably, the building itself was built with some violations, maybe they forgot about waterproofing or something else, but the flour gets infected with mold and then the bread quickly goes moldy. The funny thing is that this bakery has been working for decades and hasn't gone bankrupt - how and why is a mystery to me. At the same time, in the area there are almost fifty other bakeries, factories and bakeries of absolutely different kinds, from almost private small ones to huge ones, where they bake bread in tens of tons per day - and... everywhere the bread is without mold. But there - for some reason it is with mold. More precisely, at first it is without mold, and the next day - with mold.
At the same time, it does not always depend on the humidity of the air. In that store with bugs, the air is noticeably dry, and the bread traveling around the area is also in dry rooms. That plant, apparently, really has some kind of problem with the premises. They are doing something wrong.
The only thing. what they subsequently started doing was producing "mustard" bread. I couldn't understand the point and humor of adding mustard powder to bread dough, as it turned out - mustard greatly prevents the development of mold in bread. That is, the guys did not solve the problem with the dampness of the premises, but began to cheat with the recipe.
But this is probably off-topic, let's get back to the air temperature )))
And the air temperature here is now + 15 C, and it looks like it will be warmer at midday. The day is sunny. Humidity ... I don't know what, I only know that it is below 45%, because incubators (for eggs) clearly suck in water to maintain 45%. I just have several Korean incubators, the hoses of which are lowered into a jar of distilled water. Well, they "drink" this water from there. And other incubators - it would be more difficult to understand from them, they have a more primitive, simple system - with pouring plain water into a tray at the bottom.
