Flour is one of the most common ingredients in baked goods. However, keeping large amounts of flour fresh for a long period of time can become an issue for plenty of bakeries and cafés. If you use flour daily and always end up throwing some out before using it all, these three tips for the long-term storage of flour will be helpful to know.
Remove the Air
Flour can absorb the smell of its surrounding area. Because of this, storing flour with as little air as possible is important. Some methods to accomplish this include storing the flour in its original bag within another Ziploc bag, with as much air squeezed out as possible. Another option is to transfer the flour into an airtight container, which does the same job as the previous method with less work and easier retrieval.
Lower the Temperature
Flour is prone to going rancid after a certain period of time, sometimes developing a sour smell. Humid and hot areas tend to speed up this process. Storing flour in colder areas such as a fridge or freezer is a good method for slowing down this process and making it last much longer than it would in a pantry or cabinet.
Keep It Away From the Sun
Sunlight is another factor that speeds up the process of spoiling. Light also promotes oxidation within the flour, so keep it in darker areas, away from spots that sunlight can slip through. For a larger amount of flour that a typical container cannot hold, storing it in bags in a dark, cool area is a viable method to maintain its quality.
Everyone wants the best-tasting foods, and these strategies are sure to help bakeries accomplish that goal. Knowing how to properly store ingredients plays a big part in increasing their longevity. Bulk food wholesalers that aim to provide first-rate food items will hopefully be able to take advantage of these three tips for the long-term storage of flour.