[kestak]

Greetings,

http://www.ldscatalog.com/webapp/wc...e=Simple&pageId=1&pageCt=15&sortId=3&sortOr=1

1 - The price is 4.37$ per #10 can. This is delivered. It is cheaper than I thought. At that price, is it still worth I pack my own?

2 - How much bread (or flour) will I make with a #10 can?

3 - It is hard red winter wheat. Why is it that kind of wheat I read the most about? Is it because it keeps longer or make the best bread, or the most nutritious bread?

Thank you

 

[nveagle]

1. I have found hard wheat for $12.00 per 50 pound bag. Bucket and lid cost about $4.00 and mylar bag about $1.50. 3 buckets per 100 pounds So about $20 per 50 pounds.

2. 1 pound of wheat makes 1 pound of flour. 7 cups of flour = 2-3 loaves of bread depending on size

3. Hard wheats is mainly used for breads, more gluten, more protein. Soft wheats is mainly used for pastries and such.

 

[kestak]

Greetings,

What grade of wheat do you buy? Where did you buy it?

Thank you

 

[Caseyboy]

Your wheat is best kept in 5 gal. cans the kind they use for paint. When you fill the bucket up leave a little room on top for a cake of dry ice to sit there. Then close it up and as the dry ice breaks down it will kill all the bugs in the wheat and they won't be eating it while you are waiting for the SHTF before you open it again for consumption.

Caseyboy

 

[Ryder67]

Your wheat is best kept in 5 gal. cans the kind they use for paint. When you fill the bucket up leave a little room on top for a cake of dry ice to sit there. Then close it up and as the dry ice breaks down it will kill all the bugs in the wheat and they won't be eating it while you are waiting for the SHTF before you open it again for consumption.

Caseyboy

Thats a old school method of packing 5 gallon buckets.

Better way is to use a mylar bag inside the bucket, fill bucket with product and a 1000cc oxygen absorber in bottom and one at top. Press out as much air as you can then seal bag, then put lid on bucket.

The oxygen absorbers will remove all oxygen leaving a mostly nitrogen atmosphere where no bug will live or hatch. Plus side to this method is your food will not oxidize. Ever see really old ice turn yellowish? Thats food oxidation.

Do a youtube search for "long term food storage". There are a couple really good videos there.

 

[elgin]

I buy all my wheat in #10 cans these days. Easier to store, easier to move, and a opened can is used up faster than an open bucket.

Plus the LDS price is comparable to bulk price, once you figure in the cost of buckets, Mylar bag, ox absorbers, etc.

elgin

 

[sk8geezer]

I order from the LDS as well, great product, great service, and very fast free shipping. Can't go wrong with them.

 

[Hick Industries]

I think that the folks who suggest storing wheat in 5 - 6 gal buckets are storing a larger amount. For example, I figured that my wife and I would eat 150 lbs each per year if we eat 3 loaves per week. I am targeting a 2 years food storage supply, so I bought 600 lbs of wheat.

 

[kestak]

Greetings,

I never grinded wheat. For example, the wheat LDS sells, if I put it into the grinder, it goes out as flour right away? Do I have to do something else, like filtering the shells? Do the shells become flour too?

Thank you

 

[OhioMan]

Greetings,

I never grinded wheat. For example, the wheat LDS sells, if I put it into the grinder, it goes out as flour right away? Do I have to do something else, like filtering the shells? Do the shells become flour too?

Thank you

 

[Rosesandtea]

Greetings,

I never grinded wheat. For example, the wheat LDS sells, if I put it into the grinder, it goes out as flour right away? Do I have to do something else, like filtering the shells? Do the shells become flour too?

Thank you

When you grind "wheat berries" the whole thing becomes flour (if ground finely enough). If you are buying cleaned wheat you don't have to separate anything out (unless you really want less of a whole grain product, if for instance you want a fancy cake or sweet bread without so much bran, then you can sieve it after milling it).

When you calculate your needs don't forget that you use flour for all sorts of things besides bread loaves. The majority of my baking is for things like muffins, cornbread, cookies, cakes, pies, frybread - and at some point I may be making tortillas too. Don't forget flour is used in gravies and sauces, etc.

I have 2 types of wheat, one is better for bread, the other is better for other baked goods.

 

[survivor-guy]

Greetings,

http://www.ldscatalog.com/webapp/wc...e=Simple&pageId=1&pageCt=15&sortId=3&sortOr=1

1 - The price is 4.37$ per #10 can. This is delivered. It is cheaper than I thought. At that price, is it still worth I pack my own?

2 - How much bread (or flour) will I make with a #10 can?

3 - It is hard red winter wheat. Why is it that kind of wheat I read the most about? Is it because it keeps longer or make the best bread, or the most nutritious bread?

Thank you

Probably 90% of that is shipping. Up here in Canada wheat is only about $275 per ton....which works out to 12.5 cents per lb. It was so cheap up here that people in Ontario bought mini electric auger-fed grain-burning stoves... disgusting, but it happened.

Cans can ensure your grain is out of moisture and bugs, and oxidation, but I recommend you get some in bulk too and use it first, as it is much cheaper. My family has a 50 galon barrel filled with wheat in a black plastic bag, and a good tight lid, and the age of that wheat is about 20 years. It is freshly ground the day of bread-making, and it smells and tastes the same as the day we started using it. It is non-gmo and pesticide-free, herbacide-free and free of all chemical fertilizers. We are getting down to the bottom of it, so maybe it is time to put the remaining aside for seeding some day (because of its purity) and find another source of organic wheat.