Hi!
Trying to understand a proper procedure for extending the shelf life of our full fat seed flours (sunflower, pumpkin, chia) - or any product really.
Of course testing can be performed such as Aerobic Plate Count, Yeast/Mold, Peroxide Value, Moisture, etc.
But based on testing results, how long can you extend - 6months, 1 year?
How can this timeframe be established properly with supporting evidence?
Appreciate any advice or guidance! :)