What problems should be paid attention to in flour storage, and what are the matters that need to be

1. Good ventilation. Air is required for flour to mature. This is the respiration effect of flour.

And the freshly ground flour also has a sweating time, during which the flour will expel a lot of water vapor and heat. Ventilation enhances the evacuation of water vapour and helps dissipate heat.

2. The humidity is dry. When storing, it is necessary to pay attention to the humidity of the warehouse, because the flour is very hygroscopic, the thermal conductivity is very poor, and the moisture content of the flour.

When it is high, it is easy to deteriorate and mildew, and the ideal humidity for storage is 60%.

3. Clean environment. Flour is a ready-to-eat finished food that can easily attract rats, ants and insects, and keep the environment clean, which can help reduce pests and microbial contamination. Use a vacuum cleaner to clean as much as possible to avoid raising dust on the ground.

If flour and rice are not stored well, they are very susceptible to moisture, mold or insects. Eating stale flour by mistake can be harmful to your health. Therefore, storing flour scientifically and avoiding the above situations during storage is an important measure for a healthy diet.

1.Well-ventilated flour has a respiratory effect, so it's important to keep the air circulating. 2.

The moisture content of the flour will change with the humidity of the environment, and the higher the humidity, the greater the moisture content of the flour, and the easier it is to agglomerate. Therefore, the ideal humidity should be between 60% and 70%. 3.

Proper temperature: The ideal storage temperature of flour should be 18t, and keeping the environment clean can reduce the breeding of pests and the reproduction of microorganisms, so that the chance of flour contamination is reduced. 5.The old and new flour is easy to grow insects after being stored for a long time, so the flour should be stored less and bought frequently, so as not to make the old noodles in the lower part of the noodle tank breed insect eggs due to too long storage time.

6.Sealed containers with peppercorns should be stored in tightly sealed containers to store flour, otherwise moisture invades people and insects are easy to grow. After each dough take, it is best to press the dough vigorously, then cover the flour with a piece of brown paper, sprinkle a few peppercorns and then seal the container, so that the flour is not easy to have insects even in summer.

7.To improve the storage environment, move the noodle tank to another place, clean the residual surface and dust under the noodle tank, and scrub the surface of the noodle tank.

The following principles are followed for the preservation of flour.

1. Good ventilation.

Flour has a respiration effect, so it is necessary to circulate air so that the flour has air to use.

2. The humidity is dry.

Flour will change its water content according to the temperature and humidity of the environment, the higher the humidity, the more water content of flour increases, and it is easy to agglomerate. The lower the humidity, the lower the moisture content of the flour. The ideal humidity is between 60%-70%.

3. Appropriate temperature.

The temperature at which the flour is stored affects the maturation time, and the higher the temperature, the faster it matures. But the temperature also shortens the shelf life of the flour. The ideal temperature for flour storage is 18 -24.

4. Clean environment.

A clean environment can reduce the growth of pests and microorganisms, thereby reducing the chance of flour contamination.

5. There is no peculiar smell in the old match.

Flour is a material that absorbs and stores odors in the air, so there should be no odor in the surrounding environment where flour is stored.

6. Get off the wall and off the ground.

It is necessary to have good ventilation to reduce moisture, pest pollution and legal requirements.

Pallet boards should be made of plastic products, such as wood products, should be careful of wood thorns, pollution.

7. First in, first out.

Ensure the stability of flour and reduce the expiration of flour caused by manifying.

8. Clean regularly.

Reduce pest breeding, which in turn reduces the chance of flour contamination and packaging damage.

The most important thing for flour storage is moisture-proof, and the humid environment is easy to deteriorate and insects.

It is best to buy small bags of flour and try to eat it in two weeks, and if there is any leftover flour, put it in a ventilated and cool place to preserve. Flour will also grow worms if it is left for a long time, so it is better to buy as much as you want, don't buy too much, and strive to use it up within half a month. Put it in a cool, dry and ventilated place to dry.

Ventilated, shaded, will be. Keep out the air, dry it in a plastic bag, or store it in the refrigerator.

In the case of ensuring dryness, put some dried chili peppers in the flour bag, which can avoid insects to a certain extent.

It is recommended to put it in the refrigerator in the cold room.

Flour is not easy to preserve in summer, try this trick, flour is not moldy and does not have insects, try it quickly.