How to store flour for a long time? How many days can flour be stored

As a northerner, flour is basically the staple food in my family, and under normal circumstances, I need to eat a bag of 50 catties of flour for about 45 days.

Flour is still relatively easy to preserve after autumn, and it is generally placed in a cool and ventilated place. Every year after the "May Day", because the weather begins to become humid, the flour is prone to insects, so my family will buy small packages of flour to eat after the "May Day".

How to store flour for a long time? I used to run my own restaurant, and at that time I needed a lot of flour, so I would wholesale a lot of bags and keep them for myself. Flour generally needs to be preserved like this:

In a cool, ventilated and dry place, put the flour in a place where there is no sunlight, and put a high wooden board under it to prevent moisture. And the ground is preferably a cement floor, sprinkled with quicklime, which can play a role in drying and killing insects. The flour is packed in a cloth bag or paper bag with strong breathability, and remember to tie the bag tightly after use to prevent insects.

It is best not to store flour at a temperature of more than 25°C, although the lower the temperature, the better. It is best to store flour at home by putting the flour in a special dough bowl, which should be brushed clean before use. It is best to burn the bowl with paper or other flammable materials, and then cover the lid and simmer for a while, so that the smoke and fire can kill the eggs in the bowl, and it can also make the bowl drier.

Then put the whole bag of flour in, and put a few peppercorns and star anise at the bottom of the noodle jar, so that the flour can be stored in the noodle jar for a long time.

If you want to store flour for a long time, you should buy refined flour, that is, you should not buy whole wheat flour and flour containing wheat germ. Because whole wheat flour and flour containing wheat germ, the wheat germ in it contains oil, and the oil will speed up the acid rancid rate of the flour. Flour without wheat germ generally has a shelf life of about 18 months.

If you buy whole wheat flour at home, you need to keep it frozen or refrigerated in the refrigerator and consume it as soon as possible. As long as you buy refined flour without wheat germ at home, then you can store it for a long time in a jar away from light. It is more convenient to buy grain now, so it is generally not necessary to store it for that long.

If you buy too much, you won't be able to digest it for a while. Remember to store in a cool and ventilated place away from light, and it is best to store it in a noodle jar, which can be stored for a long time.

To store flour for a long time, it is necessary to do several things, first of all, to ensure that the storage place is dry and ventilated, and secondly, to ensure that the quarantine is qualified and does not suffer from insect pests.

Put the flour into a clean dough bowl, burn it with paper, cover it and simmer for a while, then put some star anise and peppercorns at the bottom of the dough jar, and finally remember to buy refined flour.

Put the flour in a bag, put it in a cool and dry place and seal it for storage, and the mouth of the bag should be tightened; Or freeze in the refrigerator.

Put it in a cool, ventilated, dry place without sunlight, and put a high wooden board under it to prevent moisture. The flour should be packed in a cloth bag or paper bag with strong breathability, and remember to tie the bag tightly after use to prevent insects.

Place the flour in an airtight container or bag, away from direct sunlight, not in a wet place, and with good ventilation

In fact, all flour has a limited shelf life, and the same is true for the bread flour we use to make bread. Generally, milling manufacturers will recommend that flour should not be left for more than six months, especially for whole wheat flour.

The main change caused by leaving it for too long is that when the flour comes into contact with the air, the oil contained in the flour will begin to oxidize, resulting in a stale odor. So whole wheat flour, wheat has a high content of germ, endosperm and bran, while germ and bran have a high oil content, so it is most susceptible to oxidation.

Therefore, our flour storage should be stored in a cool and dry place, and the flour should not touch the ground, which is easy to absorb moisture. If it is opened, pour it into the lid of the flour bucket with the lid and store it. If it is a store with more flour, you must abide by the first-in, first-out principle to avoid mold.

Try to use up the flour in the flour bucket and pour in the new flour, not mix with the old flour.

Is the flour in an airtight bag or exposed to air?

If it is packed in a bag and is not damp, it should be 12-18 months, and if it is exposed to the air, it will be about 30 days.

The long-term storage method of large quantities of flour is as follows:

1. Prepare several paper bags or cloth bags, and pack the flour into the bags until they are full.

2. Then exhaust the air inside, tie the bag tightly, and store the bag in a cool, ventilated and dry place for the smiler.

3. Peel off the skin of the garlic, put the garlic cloves into the gauze ascending bag, prepare a few more garlic gauze bags, and then insert the gauze bag into the flour.

4. You can wrap a few bags of dry tea leaves with gauze, and then stuff them into flour, which can be used to remove moisture and make potatoes. Tea bags should be taken out every 10 days to bask in the sun, and then put back in the flour bag for reuse.

5. Wrap the dried kelp separately with gauze, and then intersperse it with flour. Dried kelp absorbs moisture from the air, so every 10 days, you need to take it out, dry it in the sun, and then put it back in the flour bag and recycle it.