I have 2 containers, 1 of Semolina and 1 of Course Rye, about 25lbs. each, that are beginning to show evidence of "weevles" in the flour. I don't mean to sound disgusting, but is there any way to salvage this flour - sifting, etc. - that would allow me to continue to use this flour for personal use, or is it done? Sorry if I've creeped anyone out.