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Storage of Flours: Flour must be kept cool and dry. All flours, even white flour, have a limited shelf life. Millers recommend that flours be stored for no more than 6 months. The main change that occurs is the oxidation of oils when flour is exposed to air. The result of this is rancid off flavors. During hot weather, store flour in the refrigerator. Flour should be stored, covered, in a cook and dry area. This prevents the flour from absorbing moisture and odors and from attracting insects and rodents. Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour. It is better not to mix new flour with old if you are not using the flour regularly. Do not store flour near soap powder, onions or other foods and products with strong odors. If freezer space is available, flour can be repackaged in airtight, moisture-proof containers, labeled and placed in the freezer at 0 degrees F. If flour is stored like this, it will keep well for several years. Keep whole wheat flour in the refrigerator the year around. Natural oils cause this flour to turn rancid quickly at room temperature. Throw away flour if it smells bad, changes color, or is invested with weevils. Flour is always readily available so it should only be brought in quantities that will last a maximum of two to three months. Put a bay leaf in the flour canister to help protect against insect infections. Bay Leaves are natural insect repellents. |
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