Heat, humidity, light and many more elements make flour unusable. So here’s what you need to know about the best way to store flour.
The trick to preserving flour for longer
Flour is a widely used ingredient for the preparation of various types of bread, dishes and desserts, and is rightfully considered the main component of our diet and therefore a staple food in the pantry. It is very necessary to have it in several types and varieties: wheat flour, almond flour, corn flour, rice flour, white flour, semi-wheat flour or whole wheat flour. There are many items that end up in your pantry and are often unused or underused. Erroneously considered a non-perishable food, flour can present some risks of fermentation and mold if poorly preserved.
In general, the best time to use flour is between 6 months and a year, but only if it has been stored in good conditions. They are completely airtight, at room temperature and protected from moisture. Otherwise, through poor preservation, the flour can undergo discoloration, give off an unpleasant odor and infect food moths. Visible signs of rancidity and fermentation.
to avoid reaching and wasting a whole amount of flour; Especially if you’ve barely opened the package, there’s a trick that’s practical, simple, and affordable: the freezer.
Freezer for better keeping of your flour
To prevent your flour from spoiling and eventually spoiling, keep it away from hot, humid places. It is therefore essential to keep your flour usable for as long as possible and what is better than keeping it in your freezer. In fact, keeping dry food like flour in the freezer away from any source of heat, prevents moths and food larvae from investing in the flour and laying their eggs there.
The freezer will not only protect the flour from temperature changes to which it may be exposed, but also from the breeding of various insects that may find refuge there.
How to properly store flour in the freezer?
In addition to being a safe place to store all kinds of food, the freezer also slows down or even stops the production of microbial activity. Also, freezing can be a great way to keep some types of flour, such as wholemeal flour, fresh.
As you understand, the most important thing is to protect the flour well so that it does not absorb moisture. So it is essential to avoid some mistakes before you freeze your flour. Thus, it is not recommended to put the flour package directly into your freezer, even if the flour has not yet been consumed. To proceed in the best possible way, it will be necessary to follow these steps:
- Transfer the flour to an airtight freezer bag, preferably;
- Squeeze out any air that may be in the freezer bag so that it is completely airtight;
- Label your freezer bag indicating the date your flour will be frozen;
- Put the flour in the freezer.
À noter et en fonction de la quantité de farine nécessaire pour chacune de vos préparations culinaires, vous pouvez la répartir dans plusieurs petits sachets de congélation en ajoutant sur l’étiquette, en plus de la date sen de congétédédés pé réaction, between them. This will save you from having to use your kitchen scale every time you use it.
To thaw your flour, it is possible to put it in the refrigerator and then leave it at room temperature. To make sure they haven’t been spoiled despite being stored in the freezer, it’s a good idea to check their smell and texture to see if they are still fit for consumption.
Thanks to this ingenious trick, you will have the possibility to keep the flour longer and fresh, depending on its variety, but also to prevent the reproduction of food mites that can lead to the formation of mold.