How to store flour

Someone gave us two 25kg bags of flour.

Which is kind, but we're not too sure how to store them in usable quantities. My other half went out a bought a load of plastic tupperware-type containers, but I figure that if shops sell flour in paper bags, it must be for a reason.

Question: Is there anything wrong with storing flour in hermetic containers for prolonged periods (i.e. months)?

Best Answer

The reason flour is in paper bag (either 1kg/2lbs bags from supermarkets, or 25kg for bakeries) is to let it "breath": to get it oxidized. If you see an old (vintage) bag it's made of a net that lets a lot of air to get in. Today those bags are not used because it also allows bugs to get in.

When wheat grains are just milled, the flour is not good enough: it needs about 2 weeks of storage to get aged. But once aged, you don't need paper bags anymore.

Wheat grains have oils/fats inside. After 3 months of storage there will be too much rancid (oxidized, ¿stale?) oils in the flour and the taste won't be optimal. Trying to keep it in hermetic containers won't prolonge too much that time, as there's too much air in the flour.

Of course, modern industrial millers won't wait 2 weeks storing a product they could sell earlier: they add enzymes and chemicals to accelerate the process. As well as they'll add chemicals to postpone the "best before" date.

After that date, the flour will taste more rancid, and its gluten won't work as well. To delay that rancid tasting, you might try to refrigerate the flour (IE: put it in the fridge) but 25kg are too much for a fridge. If you don't notice the taste at all, there's no problem eating it. The gluten won't work as well as when flour was "young", due to an excess of enzymatic activity. You'll notice this effect as the loaves won't rise as well, and the crumb will be denser and chewier. This could be solved adding very strong flour or wheat vital gluten (or just enjoying a denser bread).

Another problem you could get with long storage is some bugs appearing in your flour. There's no way to prevent them: their eggs are in the flour when you get it. But they usually appear only when it's hot, so you probably won't get them the next months (if you live in the northern hemisphere). In the summer that's one reason for me to convince my couple to store my flour in the fridge. An "old, wise trick" I was told was putting a leaf of laurel in the flour to avoid them. It never worked for me.

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Quick Answer about "How to store flour"

Flour will keep for at least one year. To keep flour super-fresh, store it in the freezer or fridge (an airtight container is still best). It might be an especially good idea to do so if your house runs warm, if you live in a humid climate, or if you simply don't go through flour very quickly.

What is the best way to store flour long term?

You can leave your flour in its original bag, but for long-term storage, it's best to move it to an air-tight container that can protect against smells (flour will absorb odors) and liquids from the freezer walls.

How should flour be stored?

Store flour (in its airtight container) at the back of a cupboard; or in the coolest, darkest place you can find. You can expect a shelf life of one to three months for whole grain flour stored at cool room temperature.

How do you store flour for months?

If you want to prolong the life of your white flour, place the original sack in a plastic bag, press as much air out as possible, then stick the wrapped bag into the refrigerator or freezer.

How do you store flour for 2 years?

Mylar Bags with Oxygen Absorbers If you want to store flour for months, years, or even decades, the best solution is to use oxygen absorbers in sealed Mylar bags. Mylar bags are made from a metal-like material which is impervious to moisture and oxygen.