Hi All,
Sorry not been on for a while hectic at work, Was wondering if anybody knows what is the best way of preserving flour and how long do you think it will last.
Cheers
Celtic69
preserving Flour
Re: preserving Flour
celtic69 wrote:Hi All,
Sorry not been on for a while hectic at work, Was wondering if anybody knows what is the best way of preserving flour and how long do you think it will last.
Cheers
Celtic69
The best way is to preserve wheat, then grind when needed.
The next way is to freeze it first then pack in mylar, but it won't last as long as wheat.
Stop, Read, absorb, understand, reply.
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Triple_sod
Re: preserving Flour
Yeah the general consensus tends to be that even with Mylar and 02 absorbers the storage life of flour isn’t too good.
A lot of people seem to store a bit for sake of convenience and at 50p for 1.5KG, no great loss if it was to spoil before you’d used it all up,
but as 12mp82 said for bigger amounts wheat seems to be the way to go.
A lot of people seem to store a bit for sake of convenience and at 50p for 1.5KG, no great loss if it was to spoil before you’d used it all up,
but as 12mp82 said for bigger amounts wheat seems to be the way to go.
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Attack Warning Red
Re: preserving Flour
I make my own bread and keep an overflow stock of bread flour in a large tin box on the floor. Generally I have 4 x 1.5kg white bread flour and 4 x 1.5kg wholemeal bread flour in my tin. These tend to keep for about 6-9 months, and I keep it stocked up.
As for long term, like previously mentioned, you're supposed to freeze the flour to kill insect larvae, and then use oxygen absorbers. I've never done this myself, so this is only what I've read.
I like the idea of keeping wheat and grinding when needed.
As for long term, like previously mentioned, you're supposed to freeze the flour to kill insect larvae, and then use oxygen absorbers. I've never done this myself, so this is only what I've read.
I like the idea of keeping wheat and grinding when needed.