So that your grain does not start to go moldy during storage, it is important that you remove the residual moisture from the grains beforehand. This should be below 14%. To dry the grain, do the following:
- Spread the grains over a large area on a surface.
- Under no circumstances should it be a plastic film.
- Dry the grains in a dark, odor-free place.
- Apply the grains every two days.
- After three to four weeks, stow the grain in an airtight container.
- Store grain properly
- Grain germinate
- When is grain harvested?
So that the grain does not absorb moisture again, you should pack the grains well. The flour moth also likes to attack opened packages. However, it can also eat its way through unsuitable material. If you buy your grain in an organic market, it is usually already stowed in protective paper and an additional film. Fresh grain from the farm must first be dried according to the instructions above and transferred to an airtight canister. You should shake it up at certain intervals.
It is best to store your grain in a dry, odorless and dark place. A cellar offers optimal conditions.
Types of cereals and their shelf life
- Wheat: if the residual moisture content is below 12%, up to 20 years
- Rye: up to 6 years
- Spelled: see wheat
- Barley: up to 10 years
- Green spelled: forms a subspecies of spelled, but is not suitable for storage
- Oats: around 3 to 5 years, best stored as naked oats
- Rice: up to 12 years
- Whole grain rice: requires special observance of the storage conditions
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
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