many years ago we switched from Gold Medal flour to King Arthur. We noticed a difference in using King Arthur. Recently and for the first time we had to throw a new unopened bag of King Arthur flour. When opened for the first time we found bugs/weevils in the flour. Like I said this is a first. My question is what does King Arthur do at the mill to protect the flour from this happening? I would assume that if there are eggs in the flour that at sometimes you will end up with weevils in your flour.

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