Tips for storing flour

Tips for storing flour

How to store your flour and if there is a difference between the shelf life of wholemeal and white flour, you will learn in today’s article.

Tips for storing flour

We have already explained the difference between whole grain flour and white flour in many posts on our blog. A short summary: Whole grain flour retains all the important nutrients such as vitamins, minerals and phytochemicals as well as fats, proteins and fibre. The white flour consists only of the endosperm of the grain, which is mainly rich in starch, and therefore cuts off less nutrients than the wholemeal flour.

The shelf life of flour depends on its fat content. Flour containing fat, i.e. wholemeal flour or flour with a high proportion of whole grain, goes bad more quickly. White flour, on the other hand, can be kept for a very long time, although its baking properties deteriorate over time.

To help you store your flour optimally, we have put together a few tips for you here:

  • Store your flour in a cool place, not next to the oven or a heater. The flour is kept best at about 16 to 20 degrees Celsius.
  • Store your flour in a place where the humidity is not too high. You should not store flour where there is steam or where the air is quite humid – for example near the sink and the stove.
  • Flour can very easily absorb smells. Therefore, avoid storing your flour near foods with a strong smell. Examples of such intense smells would be coffee, the smell of roasting, herbs, garlic, etc.
  • Even direct, bright light is not optimal for the flour. Direct sunlight can cause the breakdown of vitamins. Therefore, store your flour in a lightproof container, but preferably in a dark place.

In short: keep your flour cool, dry, tightly closed and lightproof!

If you would like to know how you can reduce your sugar consumption, we have a blog post for you HERE.

We wish you a nice day! See you soon!