Due to the difficulty of checking farina (since it cannot be sifted), one should check it in three stages:
Stage 1: Checking a sample (to get an idea of its general state)
Take one cupful of the farina and spread it over the entire surface of a white sheet of paper (like computer printer paper) lying on a tray. Put in a warm place (preferably in the sun). After about ten minutes, raise the paper gently, allowing the farina to fall onto the tray, and check for small worms that cling to the paper.
If infestation is found, the farina should not be used (Illustrations 230-233).
Stage 2: Straining
Strain the farina through a fine-mesh strainer, such as a tea strainer. The holes should be fine enough so that the farina hardly passes through. Transfer what remains in the strainer onto a white plate and check for insects, worms, or sticky webbing. If infestation is found, do not use the farina.
Stage 3: The main checking
Spread a thin layer of farina on a white surface and check for infestation, as above. Continue until the entire amount has been checked (Illustration 234).
There are brown specks interspersed with the farina. These should be examined carefully to determine whether they are pieces of hull or insects. A magnifying glass is useful in case of doubt (Illustration 235).
If any infestation is found in any of the stages, the farina should not be used.
Maos Chittin – Click Here
