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Sunday, January 18, 2009

Food Storage: Flour


All flour should be stored in a tightly sealed container or re-packaged in a sealed bag for maximum usage!

All-Purpose Flour
:
Cabinet storage: 8 months
Refrigerator storage: 1 year


Self-Rising Flour:
Cabinet Storage: 8 months
Refrigerator Storage: 1 year



Bread Flour:
Cabinet Storage: 6 months
Freezer: 1 year


Whole Wheat Flour:
Cabinet Storage: 3 months
Refrigerator Storage: 6 months
Freezer Storage: 1 year

Organic Flour:
Cabinet Storage: 3 months
Refrigerator Storage: 6 months
Freezer Storage: 1 year





TIPS:

  • It is recommended that flour be stored no longer than 6 months. The longer you have flour the more rancid the taste can be when you use it. During hot weather store your flour in the refrigerator to prevent faster spoilage!
  • Freezing flour for 48 hours before it is stored will kill any weevil or insect eggs already in the flour.
  • Put a bay leaf in the flour canister to help protect against insect infections. Bay leaves are natural insect repellents.
  • Do not store flour near soap powder, onions or other foods and products with strong odors. It will absorb the odors.
  • Flour should be thrown away if it smells bad, changes color, or is invested with weevils.



The contents of this article have been collected from Woman's Day, Family Circle and from flour packaging itself.

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