Understanding proper storage practices will help keep flour bug-free and fresh. Although flour is a pantry staple that most people believe will last forever and is technically non-perishable, exposure to moisture, oxygen, and sunshine can cause it to deteriorate. The majority of us are guilty of purchasing flour in bulk in three-pound bags and using it gradually over several years, but the truth is that there are numerous effective ways to store flour to keep it fresh.
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What’s the Shelf Life of Flour?
Three months is a short time for flour to go bad if it is stored in its original paper bag (particularly if you don’t cook or bake with flour often). Depending on the storage method, flour can last anywhere from ten months to a year if it is stored properly.
Fortunately, it’s simple to determine whether flour has gone bad and should be thrown out. Smelling flour is the simplest method of determining whether it is ruined. It’s time to discard the flour if it smells musty, rancid, or stale. If your flour develops mold or changes color, that’s another warning indicator. It’s time to purchase a new one if this occurs.
How to Keep Flour Fresh
Storing flour in an airtight container away from light and moisture is one of the best ways to keep it fresh and bug-free. Here, we explain what to look for in flour storage.
Make Use of an Airtight Container
There is little doubt that the practice of storing dry ingredients in airtight food storage containers has gained popularity. Using such containers will help extend the shelf life of several of your items, including flour, in addition to making your cupboard appear neat and orderly. To keep flour fresh for up to 10 months and prevent pests like flour bugs, store it in a glass mason jar or sealed plasticware. Your flour can last up to two years if you have the equipment to vacuum seal it.
Store in a dry, dark, and cool environment
Keep flour away from light, moisture, and heat to prevent it from spoiling too quickly. It is best to keep your flour in a dark, dry, and cool place, such as the pantry. Excessive wetness might raise the risk of germs, and too much light—especially sunlight—can cause oxidation.
Options for Long-Term Flour Storage
To prolong its shelf life, store your flour in the refrigerator or freezer if you don’t use it frequently.
Keep it in the refrigerator. For a maximum of one year
If stored correctly, most types of flour can be kept in the refrigerator for up to a year. To help you keep track, it’s a good idea to use an airtight container and mark it with the date you first stored it. Because moisture can degrade flour quality and cause it to clump, keep your flour in the refrigerator, away from anything that might release moisture.
Longer-term Storage in the Freezer
If you buy wheat in bulk or don’t use it frequently, freezing it is the most sensible alternative. If frozen flour is kept in an oxygen-absorbing container, its shelf life is infinite. The best methods for eliminating air and maintaining freshness are Mylar bags or a vacuum-sealing device.
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