Storing flour: how best to store it to prevent bugs

Pies, pizza, cakes, dumplings, and other favorite dishes cannot be prepared without flour. It is the basis of any test. Often purchased for future use. Only over time it deteriorates, cakes, baked goods rise poorly, and a very strange taste and unpleasant smell appear. Even worse, pests attack.

Today we will find out the expiration date of flour. At the same time, we’ll tell you about the dependence on the degree of purification and select suitable storage periods. Bonus - away, bugs! We share proven ways to protect flour from food pests.

Shelf life of flour at home

State standards give manufacturers the right to independently set expiration dates for flour. Only the grain processing enterprise must necessarily establish the production date and storage nuances. The average shelf life according to GOST data is 6-10 months. Highly purified products lie quietly for up to a year. But the type of cereal used also has an impact.

What container do you store flour in?

In bagsIn cans

What flour can be stored for up to a year:

• wheat;
• pea;
• bird cherry;
• from chickpeas.

Up to six months:

• rye;
• buckwheat;
• rice;
• barley flour.

The shortest shelf life is for ground corn and coconut. Also, do not leave pancake flour for a long time. It includes milk powder, egg powder, various cereals, improvers.

The more bran and plant husks in a product, the shorter the shelf life. These inclusions promote oxidation, resulting in a rancid taste and specific aroma. Therefore, whole grain varieties spoil faster.

The shelf life of wheat flour is 6-12 months. Other species are stored less often. Optimum temperature +5-25 degrees, humidity up to 70%. Choose dry places, protected from sunlight.

Selecting a location

After selecting and preparing containers for pouring flour, pay attention to choosing the optimal place to place it, based on the general conditions for storing the product.

Let's look at the most popular places to place it.

1

Kitchen Cabinet

The product is most often stored in kitchen cabinets and pencil cases, as this allows easy access to it and use it at any time. In addition, the location often has relatively low humidity and no light.

However, keep in mind that it is recommended to choose cabinets that are distant from the stove and sink to place the container, in order to avoid fluctuations in temperature and humidity in the storage area.

2

Cellar

Cellar owners often put large bags of flour in them, but the place is not particularly suitable for placing a valuable product due to the relatively high humidity and the high probability of the formation of unwanted microflora.

However, the cellar also has advantages - relatively low temperature and darkness. If you choose hermetically sealed containers, you can store flour this way.

3

Balcony

The balcony is also a good place to store flour if the temperature there is maintained between +12 and +22. Then you need to pour the product into an airtight, opaque container and put it in a closet so that it is not exposed to sunlight.

It is not recommended to store flour on unheated balconies, since sudden temperature fluctuations and negative indicators will negatively affect the quality of the product.

4

Fridge

A rarely used, but convenient place to store flour, in which it can be stored for a maximum time - up to 2-3 years.

However, in this case, pay attention to its sealed packaging so that it does not absorb surrounding odors from the refrigerator compartment.

5

Pantry room

A great place to store items you don't use in your daily cooking. And flour is one of them, especially if you buy it in large quantities.

A stable temperature is maintained in the pantry room, and most often it is several degrees lower than in the entire apartment, which further increases the shelf life of the flour.

However, in the pantry you need to pay attention to protection from insects, since it is in this room that they appear most often.

How should you store flour?

Manufacturers actively use paper bags. Sealed packs can be left as is. It is advisable to place the packages in a bucket, tank, pan and close tightly.

Open packages cannot be left behind. Especially in the kitchen. Changes in temperature and humidity negatively affect the quality of grain products and reduce shelf life. We recommend refilling.

Suitable container:

• linen bags. They retain their properties perfectly, the product “breathes”. Disadvantage - insects may appear;

• glass jars. Protect from moisture, bugs, and foreign odors. Suitable only for dry flour. A slightly damp analogue in a sealed container will become moldy;

• plastic containers, barrels. Similar to glass jars. Protects from moisture, odors, insects.

When using cloth bags, we recommend pre-soaking the fabric in a concentrated salt solution and then drying it.

Protecting flour from insects

Flour is especially difficult to store because it can harbor unwanted insects and pests that quickly spread to other products.

If you notice that the color of the flour has changed, a bitter odor has begun to emanate from it, and the texture of the homogeneous powder has changed and began to clump, discard it immediately, since the reason most likely lies in the emergence of pathogenic microflora.

To avoid its occurrence in the future, follow these preventive measures:

1. When using cotton or linen bags to store flour, pre-soak them in a saline solution for several hours. This will disinfect them and help reduce the risk of insects.
2. Add a few calendula flowers or bay leaves to the flour container. Such pungent odors will repel pests.
3. Place several packs of mint gum next to the bag. Their pungent odor will also help protect the product from insect damage.
4. At least once a week, wipe the shelf or drawer in which flour is stored with a vinegar solution. It will additionally disinfect the treated area.
5. Place a few cloves of garlic in the flour - 2 cloves per 1 kg. There is no need to clean them, otherwise you will ruin the smell and taste of the product.

It is not recommended to use special chemicals to protect products from insects and pests. They can negatively affect the safety of the food product, even considering that it will then be subjected to heat treatment.

Basic conditions for storing flour

In addition to the correct temperature, it is important to choose dry places. When humidity exceeds 70%, fungi begin to develop, mold appears, and lumps form. The second important factor is protection from sun rays. Down with the transparent dishes. We choose dark rooms and cabinets. Otherwise, the product will spoil long before the expiration date.

We should also talk about pests. Annoying bugs appear even in absolutely clean rooms and cabinets. They often end up together with other cereals from stores and warehouses. Flour infested with larvae cannot be saved. Only we can prevent contamination of new stocks. We offer proven methods.

How to properly store flour at home to prevent bugs from getting in:

• clean dishes, place. Before replenishing supplies, we carry out general cleaning. We wash and dry the containers. We treat shelves and cabinet walls with a solution of table vinegar, sometimes using white;

• tightness. Linen bags retain their properties better. Only uninvited guests deal with them quickly. Tightly sealed containers will reliably protect;

• add additives. Pests are afraid of the smell of lavender, bay leaves, and garlic. You can add dried citrus peels.

The best containers and methods for storing flour

Contaminated flour has never been thrown away before. Housewives heated it in the sun, in the oven, sifted it, and then used it for culinary needs. Getting rid of several bags of supplies is very expensive for the family budget. Today, grain products are purchased in smaller quantities. It's easier to throw away the damaged bag and buy a replacement.

The old method of fighting bugs is rusty nails and metal lids. Objects are immersed directly into the general mass.

What to choose for kitchen storage

The microclimate in the kitchen does not meet storage requirements, so an airtight container . The ideal option is a jar with a tight lid. Cereal jars are great for keeping a little flour on the kitchen counter so you can add a few spoonfuls to cheesecakes, omelettes, or breading. And store the main supply in the pantry.

Features of cans for bulk products

Jars for storing flour and other bulk products are made of glass, plastic, and ceramics. What to choose?

• Glass is the best material , as it does not allow air, odors, or moisture to enter. But clear glass is vulnerable to light, so you need to choose closed cabinets for storage.
• Ceramics are beautiful containers that do not transmit light and can be placed on open shelves. Suitable for small volumes and short-term storage.
• Metal is not a desirable choice for all bulk products. It's strange that such sets are still sold.
• Plastic is light and inexpensive. Choose dense and durable types of food-grade plastic.

An airtight lid is the main requirement for a storage container in a hot kitchen. There are different types of lids for kitchen jars:

• Screw-down – a simple and familiar mechanism. But if you move off the thread, there will be air holes.
• Covering the top is not always comfortable; over time, it can stretch and allow moisture to pass through. It is better to choose to store extra supplies.
• With clamps and locks - they retain the microclimate inside the container well if supplemented with silicone or rubber seals. Convenient if you need to open it once and pour in flour. Give preference to folding ones rather than removable ones, so as not to waste time, look for space on the table and not get lost.
• Insert lapped ones are the most convenient for the kitchen; they do not require much time to open and close. The seals do not let air into the jar and leave no chance for bugs to get inside.
• With a sifter - especially for flour, there are jars with a sieve in the lid, they can be used to store small quantities or as a measuring cup.
• With a dispenser, you don’t have to open the lid every time; just open the hole slightly.

Containers with a volume of one liter or more are suitable for storing flour in the kitchen. There are three-liter and five-liter jars made of glass and plastic. The size depends on the quantities you buy, store and use flour. You can buy a set of jars for different varieties, for example, a liter for rye, a three-liter for wheat and a half-liter for flax.

Plastic and polypropylene containers

If you prefer a lightweight plastic flour storage container, be sure to smell it before using it. Some plastics, including food grade plastics, continue to emit specific odors even after washing and repeated use. Such containers are not suitable.

The advantage of a square container is convenience - here you can immediately take a measuring cup without using a spoon and without spilling the dirty ingredient on the table. Plastic flour containers are also equipped with airtight lids.

Tall plastic containers with lids, which contain dispensers , are useful for those who often prepare dishes that require the addition of several tablespoons of flour. It is convenient to pour bulk products through the holes without opening the lid completely.

Due to their low weight, plastic containers do not load hanging cabinets and shelves. Flat lids allow you to stack containers on top of each other, saving space.

Birch bark containers

Stylish birch bark jars can also be used, but only if your kitchen is dry and pest-free. Birch bark itself is not afraid of moisture, but allows it to pass through, since such containers cannot boast of tightness.

Products made from birch bark have natural antibacterial properties because birch bark contains silver ions. Before pouring a new portion into a birch bark container, always pour out the remainder and, if necessary, wipe and dry the container.

If you don't want to buy a special container for storing flour and don't have a suitable container, use plastic bottles or jars from canned vegetables. But do not leave perishable products in bags or bags.

How to tell if flour has gone bad

A simple method is to smell it. A musty, bitter, unpleasant odor indicates spoilage. A specific aroma may appear long before the expiration date. The reason is a violation of storage rules. Sometimes spoiled products end up at home.

Signs of damage:

• presence of mold. We examine it carefully. Plaque appears on the walls of the dishes, along the edges. Further, inclusions of a different shade become noticeable in the total mass;

• hard lumps. Tracking is allowed. Such lumps easily crumble when pressed;

• rancid taste. You don't have to eat several spoons. We taste it with the tip of our tongue and spit it out.

It is impossible to extend the shelf life of a product that is starting to deteriorate. When the degree of damage is small, we actively use it. If unpleasant signs actively appear, it is better to get rid of it.

Answers to popular questions

What is the best way to store flour?

Containers made of thick kitchen plastic or glass containers are best suited for storage.

Is the appearance of insects always a reason to discard the product?

Yes, and not only him, but also everything that was nearby in the public domain.

Should flour be toasted or dried before storing?

No, this step is optional.

What should you do before pouring flour into a container?

Clear the container of the previous product, rinse it and dry it thoroughly. Give this a couple of hours to allow the container to dry on its own, since even minimal humidity reduces shelf life.

Types and varieties of flour

Flour is made from a wide variety of cereals, but the most popular and widespread is the wheat variety. Many types of bread can vary dramatically in appearance and color, although wheat flour is used in their production process. This is due to the fact that it can differ in grades and grinding - it is these parameters that directly affect the future “appearance” of a bakery or confectionery product.

According to the generally accepted classification, wheat flour is divided into the following categories:

• Whole grain. This is the healthiest type of wheat flour available, made from whole grains. It is characterized by a large number of useful amino acids, vitamins and various macro- and microelements. Also, a distinctive feature of this flour is its very low calorie content and minimal amount of gluten, which some people tolerate extremely poorly.
• Second grade. This flour is characterized by a grayish color and a large amount of dietary fiber. Making bread from it is quite complex from a technological point of view, but the finished product has a unique bread aroma that cannot be reproduced with any other varieties. The storage conditions for second grade wheat flour are somewhat more stringent, since it is not as resistant to small pests and dangerous microorganisms.
• First grade. This is a much more “sterile” flour, which has a longer safe shelf life and is used much more widely in the food industry. Its composition contains significantly lower amounts of useful substances than in previous varieties, but it allows you to produce beautiful and tasty bread, which is especially popular.
• Top grade. It has a high calorie content, but is most common in baking. This is due to the fact that such flour lends itself to special processing and is excellent for the production of various food products. Another feature of it is the color, which is characterized by some creamy shades.

Regardless of which type we are talking about, the humidity during flour storage must be maintained within standard standards.
Among the less common and popular flour options, the most notable are buckwheat, corn, soy and rice. Their main distinguishing feature, in addition to taste, is a much shorter safe storage period.

Risks of using expired flour

When flour goes rancid, its molecular structure changes, which can lead to the formation of harmful compounds ().

However, recent studies have shown no harmful effects from consuming rancid flour. Although cooked foods may taste unpleasant, they are unlikely to harm your health if consumed in small quantities.

On the other hand, moldy flour can be dangerous.

While not all types of mold are harmful, some can produce dangerous chemicals known as mycotoxins. These compounds can cause symptoms such as vomiting and diarrhea ().

Mycotoxins are also linked to other serious diseases, including cancer and liver disease, depending on the amount eaten and duration of exposure (, ).

Thus, if the flour smells bad or shows signs of mold, it is best to throw it away.

Conclusion:

Eating small amounts of rancid flour will likely not harm your health, but moldy flour can be incredibly dangerous due to compounds it contains called mycotoxins.

How to choose

To avoid any surprises when you open the package at home, study it before purchasing. The advantage of weighed products is that you can see, touch and even smell it. But usually it is available to us in opaque bags. Fortunately, this packaging has a flaw - flour spills a little from the top above the sealed seam, its quality can be assessed. In addition, it is worth studying some points:

1. Date of manufacture and duration of storage.
2. What products are located nearby?
3. Packaging integrity.

Advice!
The longer the packaging is stored in the store, the less time it will stay at home. Choose packages from the back rows, as they always try to sell goods with an expiring shelf life first.

Sanitary standards require compliance with the product neighborhood rules established for stores selling groceries. If this is done as expected, it is possible to maintain the quality of the products, as well as maintain their marketability and food safety for a long time. Flour is a dry bulk product. It is very important for them to constantly maintain air humidity at 60-65%. Good ventilation is also important.

How to sift flour without a sieve using improvised objects: tips

Baking recipes often use sifted flour. You can sift flour without a sieve or gauze at home...

There should be no household chemicals, products with a characteristic odor (fish, smoked meats, spices), wet vegetables and fruits, or rancid flour nearby. The product absorbs easily and retains odors well

The packages must not contain holes, stains or other contaminants.