The shelf life of flour for guests. The best conditions for storing flour: so that bugs do not start and stocks do not deteriorate

05.05.2019 Vegetable Dishes

Flour is a strategic product that is in every home and in every family. In the villages of the hostess said that if the house is butter, flour and sugar, you can survive any hunger. And indeed - flour is used by a good housewife almost every day - she will delight home-made pies, then bake buns. That is why the flour ends fairly quickly. In such cases, experienced women decide to buy flour for future use. Firstly, flour in a season is cheaper, and secondly, you don’t need to carry it every time, and it’s somehow calmer when flour is always at hand. However, another question arises here - how to store this flour?

How to store flour

Flour can be stored in canvas or paper bags, glass or plastic containers. If you bought the flour in a small package, you can put it in the fridge, but only before it is opened. Then it should be poured into a sealed container.

If you plan to remove the purchased flour for long-term storage, it should be dried beforehand. To do this, pour the flour on a sheet of parchment or a clean tablecloth and even a thin layer. After a few days, the flour can be removed for storage. If you keep a few pounds of flour, pour it into a fabric bag or glass jar. If you prefer to have a large supply of flour, then you need to buy bulk plastic containers with a tight-fitting lid. In the hardware stores a wide selection of such dishes.

Flour can be stored in ordinary plastic bottles from under mineral water. They are tightly closed with a lid and easy to move. If you do not like narrow necks, often bake and you need ease of access to flour, you can pour the product into a plastic bucket with a lid. There you can also leave a convenient plastic dipper or a scoop and a sieve.

Where to store flour

So, the selected capacity for flour found, but where to leave the flour for storage? It should be a dry, cool room, the humidity of which does not exceed 65%. The temperature of the air in the storage room should not exceed 18 degrees, otherwise the flour can moldy and its shelf life is significantly reduced. You should also pay attention to the fact that the room was not sudden changes in temperature, this often leads to the fact that the flour becomes rancid.

Store flour in the kitchen drawer, pantry, storage room, on the mezzanine. Do not forget to make sure that there are no products and tools with a pungent smell. The fact is that flour is very sensitive to foreign smells, therefore it cannot be stored near household chemicals, spices and medicines. If you store flour near detergents, future baking will somehow have a slight smell of soap. By the way, if you store flour in the kitchen, it is better to place the container at floor level, on the bottom shelf. At the top of the room the air is much warmer.

Flour needs to be checked from time to time for moisture and insects getting into it. If the flour is wet, pour it onto a flat surface and let it dry at room temperature. From time to time, taste the flour so that it does not become bitter. To prevent insects from getting in the flour, you can use some folk remedies.

A canvas bag in which the flour will be stored is pre-soaked in saline. It is well known that salt is an excellent preservative, it will not allow the bugs to sneak inside the bag. Just dissolve three tablespoons of salt in a liter of water, put a bag in there and dry it without rinsing.
You can drop a metal object - a coin or a knife - into a bag of flour. This will deter pests and they will not eat such flour. The main thing is that the coin does not get into baking!
Blackflies and other bugs do not like the smell of calendula and avoid it in every way. Dry a couple of sprigs of this plant, put it in a canvas bag, or just wrap it in a handkerchief. Then dip the calendula straight into the flour.
Scare bugs with garlic. In the middle of the tare with flour, lower a few cloves of garlic and no pests you are not afraid.
In the bag of flour, you can drop a few bay leaves. This will scare away insects, but will not give the flour a foreign smell.
In the fight against pests, there are modern ways. Put a pair of open mints gum into the top layer of flour. Not a single insect thrusts itself into such flour.

If the insects were still able to penetrate the flour, do not rush to throw away the product. Flour it is enough just to sift through a fine sieve, dry and pour into a new container. If you use the same container, you must first rinse it, rinse it with salt composition, dry it and then pour the sifted flour.

How much flour is stored

Normal wheat flour is stored for quite a long time (if you follow all the rules of storage) - up to eight months. Soy flour does not deteriorate longer - about a year. Rye flour is best used in the next six months. Cornmeal is usable for five months from the time it was produced.

Among the tips for storing flour can be noted the following. Before you pour the flour into a plastic container or plastic bottle, make a “salted pillow” on the bottom. To do this, sew a bag of several layers of gauze, put coarse salt there and place it on the bottom of the container. Salt perfectly absorbs moisture and protects the flour from moisture.

In ancient times, flour was stored as follows. A large canvas bag of flour was lowered for a few seconds in water, and then quickly removed. A dense layer of dough was formed around the bag, which is impossible to overcome either by rodents or insects. Thus, the flour could be stored for years.

If you do not like baking and rarely bake, there is no point in buying flour for future use. However, if you have a big family, if you have children, and you love messing around with dough, buying flour is a very rational and correct decision. Store flour correctly to spoil your homemade crispy pastries more often.

Video: how to store flour at home

Flour is usually stored for future use due to the possibility of maintaining its quality for a long time. In this article I will describe the most efficient storage conditions for flour, under which it will not deteriorate, and insects will not live in it.

Storage features

But from violation of the temperature and humidity regimes in it appears harmful animal, mold. That is, the product becomes unusable. But he is guaranteed a long term, even when stored in an apartment.

First it is necessary to isolate the newly purchased bag from old stocks of cereals and similar products. Perhaps they already have uninvited inhabitants. And they will spend a week on a new purchase.

However, the same happens with stocks in some outlets from the ignorance of their owners, how to protect the flour from pests. Therefore, if there is no confidence in the quality of the product, be sure to open the package to make sure there are no bugs.

General storage instructions are quite simple:

humidity limitation;
stable temperature conditions;
special packaging.

The humidity rate is 60%, the favorable temperature is +6 - + 15 ° C. At the same time, a sharp fluctuation of these indicators will actually reduce the shelf life of flour.

I shall specify that the fat content in oatmeal, corn, rye, soy flour and in wheat flour of the second grade is increased. And it is the fat that shortens the use of these products. For example, wheat flour of the 2nd grade should be consumed in 3 months.

I will list the shelf life of specific types of flour at + 6 ° C:

sorted wheat flour - up to 7 months;
rye - up to 6 months;
soy and corn not deodorized - up to 5 months;
deodorized soy - up to 12 months

Determining the quality of purchase

The main condition for the safety of stocks - the quality of the product.

Determination of the quality of uninfected and product:

stale flour bitter or sour taste;
the unpleasant smell emits already musty flour;
the feeling of cold when touched speaks of the increased moisture of the product - it means that it will quickly deteriorate without immediate drying.

Now consider the conditions of storage of flour at home.

Long-term storage conditions without bugs

Bought flour of the highest grade (even if in hermetic bags) should be sprinkled on a baking sheet and dried for 15 minutes in the oven and then collected in sealed jars. An alternative to warming up is the freezer.

If there is no doubt about the quality of the product, it is enough to dry it beforehand: just scatter on a sheet of paper. Then store it in a dry place without any odors, because the flour will absorb them.

Stocks must be monitored systematically:

check taste;
prevent warming;
spread out on paper to dry;
periodically sift and pour into a clean container;
wash contaminated container with baking soda, dry.

Remember that temperature fluctuations will cause fogging and damage to the product itself. So create favorable conditions for insects.

What is the best way to store flour

Now we will define in what to store flour at home.

Usually strategic stocks of rye and wheat flour are poured into fabric bags., hand-sewn. In a ventilated cool pantry, the contents of such linen bags will last for a long time and will not be damaged by a bug.

First, the stitched bags are soaked in salt (2 tablespoons in 1 liter of water). Salt is a natural fighter with larvae, insects and mold.

It is better to pour the contents of the opened package into a glass jar.. Although suitable and a metal box with a lid.

For a long time, great-grandmothers saved flour in a glass jar. Its tightness saves the product from sharing the pests.

Small volumes more convenient to fall asleep in a plastic container, but only with the imminent use of this product. In the kitchen, we put it on a separate shelf, away from odors, which are absorbed by plastic. At the same time, we avoid the upper shelves so that the warm air does not overheat the contents, so the shelves will fit almost at the floor level.

So, the best packaging is made of glass or plastic. Containers are usually equipped with gaskets, they will provide the lid as much as possible snug fit.

But such a tightness is not peculiar to metal containers. Large stocks will remain as long as possible in fabric bags.

How to prevent the appearance of flour bugs

The tightness of the containers, their tight lids will prevent the "sharing" in them of pests. And for linen sacks, various methods have long been invented.

The easiest defense is garlic cloves, unpeeled. Phytoncides excreted by them will scare pests away for a long time. Calculation - 2 large slices of garlic per 1 kg of flour.

Other herbal supplements have the same effect:

Calendula (dry flowers) pour in a large bag, and put a smaller one in it, with flour. So the flowers will not mix with it, and the bugs will not start.

Laurel leaflets, like garlic, scare away insects.

Dry cloves its sharp aroma protects the flour stocks from bugs.
The shelves under the bags should be cleaned once a week 9% vinegar.

If emergency measures are required, i.e. bugs have already started, I propose effective ways to get rid of them for a long time.

Getting rid of the bugs in the flour

Causes of bugs:

unfair packaging inspection;
poor primary grain processing, eliminating the larvae and bugs;
poor quality control, not rejecting the infected party.

Often, flour is put into flour, sometimes by the food moth. They die hard, so they do not immediately die even in the cold. Gnawed sieves and bags indicate the presence of flour.

Ginger mukoedy are found at feed mills, mills, bakeries. They prefer products with a moisture content of more than 15%. They like rotting flour, especially corn flour. But their colonies themselves increase the moisture content of their products with their excrement, shell of larvae.

With large colonies, the advice is clear - discard the product.

If bugs start up, you need to act without delay, so that the remaining insects do not spoil the new stocks:

Sifted heat the flour in the oven at 100 ° C.
Freed from contaminated food bags throw away.
For new stocks prepare sealed plastic or glass containers.
Infected banks hold for half an hour in a solution of soap, rinse and dry.
Make sure there are no pests in other stocks, and better send them for 2 days in the freezer - for prevention.
Wash all kitchen and cabinets with soap and sodaand then wipe with 9% vinegar.
Gaps, valves, scalded with boiling water.

After such radical actions, you can safely replenish stocks.

Conclusion

Now, armed with knowledge, you can continue not to risk your reserves, and not suffer losses. After all, the listed conditions and methods guarantee the safety of flour and its quality.

If you are accustomed to stocking products for future use, find out how to properly store flour. Due to inappropriate conditions, various insects and harmful microorganisms are infested in it, which is dangerous for health. We will reveal all the secrets of the correct saving of a product of different types, in various containers so that it does not lose its original qualities.

4 main factors of preservation

Flour storage conditions should be respected both at industrial plants and at home. Manufacturers focus on 4 aspects:

Air temperature. In the room where flour is contained, the temperature range should be in the range of 5-25 ° C. If the upper limit is exceeded, the binding qualities of the product will begin to decline. Permissible content on the balcony or in a cold place, but the temperature should not be below 0 ° C. The main task is to prevent sudden changes in temperature in order to avoid mold or heat.
Humidity. This parameter should not be higher than 70% regardless of temperature. When the air is damp, then any flour quickly deteriorates. Such an environment is favorable for the reproduction of fungi and mold. If condensation forms on the packaging due to fluctuations in humidity and temperature, this results in dampening of the contents. The smell and gluten of the spoiled product will differ from the original characteristics.
Lighting. Flour should not get direct sunlight. An ideal storage space would be a closet with doors. Warehouses with large stocks should be shaded.
Prevention and protection from pests. This item is affected by all the above aspects of savings. In addition, if the room is not very clean, then pests may well be his favorite. Also, during long-term storage of spoiled flour, the larvae and waste products of insects remain in it.

Do you know that…

Flour is capable of absorbing the surrounding smells, so it is important to observe the correct commodity neighborhood. Detergents, household chemicals, products with a pungent odor should not be stored near the bags of milling products.

Types, varieties and expiration dates according to GOST

The shelf life of wheat flour and storage conditions are governed by the regulatory document GOST R 52189-2003 Wheat flour. General technical conditions. It states that the shelf life is set by the manufacturer, starting from the type and variety. Varietal products retain their properties from 6 to 8 months. The higher the quality, the longer it will be stored.

If we talk about other types of flour, the peculiarities of the content are governed by GOST 26791-89 “Grain processing products. Packaging, labeling, transportation and storage. It follows that:

rye flour properties remain unchanged for 4-6 months;
corn and soy non-deodorized - 3-6 months.
soybean deodorized - up to a year.

Varieties of flour mills a great many. It is produced both from cereals and from seeds (pumpkin), fruits (chestnut) and dried berries (bird-cherry)

What to look for when buying

Packaging

If you buy flour in packaging, the first thing you need to pay attention to is labeling or labeling. Often, a label is attached to bags, not paper bags.

Markings should contain information:

about the variety;
manufacturer;
date of manufacture;
terms and conditions of storage.

Flour is packed in paper bags or bags. In any case, the packaging should not be damaged. The quality of the product depends on its integrity. If stored improperly, bags and bags may become wet or damp. Check it out is easy. Run your hand over the entire surface of the packaging. It should be dry, without streaks and diaper rash.

Organoleptic indicators

If we talk about the taste and other qualities of flour, then pay attention to:

Smell. Flour should not smell of mustiness, dampness or rot. Sour smell - a sign of corruption.
Taste. Before buying it is worth tasting the goods. Firstly, it should not crunch on the teeth. Secondly, if the product is of high quality, it tastes pleasant and sweetish.
Consistency or structure. To check the milling products, remember it in your hands. If you hear a quiet crunch during such a movement, it speaks of its high quality and dryness. If, after compression, the lump holds the shape, it is a sign that the product is damp.
Colour. It must correspond to the type and type of product you purchased. You can check this figure with a few drops of water. If you add liquid to a handful of flour, then a quality product will not change color. If a reddish or bluish tint appears, it means there is bran or unripe grains in the raw material.

What color should this or that grade

How to store at home

Storage of flour at home should meet all the requirements that the manufacturer indicates on the packaging of the goods. It is important to consider several points at once:

air humidity and temperature;
cleanliness of the room;
selection of containers;
exact control of expiration dates.

A good housewife is important to choose the right place and capacity in which the flour will be constantly contained. If the product lays for a long time at home, its quality should be periodically checked.

Conditions

So that the flour does not deteriorate, watch the temperature and humidity. The temperature should not exceed 25 ° C. The closer it is to 5 ° C, the less chance of damage.

If it is possible to place the flour in rooms where the temperature is closer to zero, then the shelf life of the product increases. Such an environment may be in the basement, pantry, but it is important to take into account the humidity of the air. It should not be above 70%. The higher this figure, the faster the flour will disappear.

Mistress note

A place

The shelf life of flour depends on the room where it is located. At home the best places for her will be:

pantry;
lumber room;
basement;
balcony;
separate closet with lockable doors;
lower shelves, closer to the floor, in the kitchen.

All these rooms should be well ventilated. Air must be circulated. Additionally, it is recommended to check the humidity parameters.

If you are going to store flour in the kitchen, pick a place for it closer to the floor. High temperatures, couples rise to the ceiling, so the upper shelves do not fit.

On any products made from grain should not fall light. It is better to keep the product in a dark place or in an opaque container.

Tara

What is stored flour? Most often it is sold in paper bags. If you do not have a suitable container to pour the product, it can be left in the production paper packaging. The main thing is to carefully close the bag with a paper holder or clothespins. It should not get air and moisture.

It is better to pour the flour in a special container for long-term storage. For this purpose, suitable:

linen bag;
tightly closed plastic container;
glass jar with lid.

The main thing is that the product does not get moisture. If the container does not close tightly, then it is important to check the flour from time to time, since pests can build up in it.

Council of the day

Periodically wipe the shelves where there is flour, a weak solution or laundry soap.

How to store flour, so as not to get bugs

Insects at home storage start up if the product is not used for a long time or kept in favorable conditions for the bugs.

To prevent the appearance of pests, use the old antiquated methods. Put 2-3 cloves of unpeeled per 2-3 kg of flour into tare. It emits flavored substances that scare away bugs. Also suitable for these purposes:

dry cloves;
calendula flowers;
bay leaf.

Place the plants in a gauze piece of fabric and tie them tightly so that they do not spill out.

How to recognize a damaged product and what to do with it

Do not use flour that tastes bitter, has a sour smell, or gives away the staleness that appears during long storage. To use such a product in food is dangerous, because it is a sign of mold.

If there are bugs in the flour, it is also better to throw it away. If the infected product is sifted through a sieve, then you can get rid of the bugs, but their larvae and excrement will not get out.

Mistress note

If you notice that the flour is damp, dry it. To do this, pour a thin layer on a baking sheet and place on the bottom shelf of the oven with the minimum temperature for half an hour.

Flour is a product that must be stored in a special container and in a dry place. If the conditions are not met, the lush and fragrant pastries from this product will not work. Spoiled bakery products lose their binding properties, and then expect high-quality baking, pancakes, pancakes or pizza is not worth it.

Keep it right and be healthy!

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As a rule, flour refers to those products that are taken to be stored for a long time in an apartment or house. But proper storage of flour in the apartment is not a simple task, as it may seem at first glance. Indeed, flour has a long shelf life, but improper storage conditions almost always cause unpleasant living creatures in flour, which makes the entire stored stock unusable. But the most unpleasant thing is that flour or cereals, which are stored in bags not far from the bag or other container with flour, where the pests have already started, will also be spoiled in a very short period of time. Alas, still not everyone knows how to store flour for a long time so that such “evil” won't get to it, and even owners of large-scale trading stocks of flour do not always do it right.

How to store flour

Storage temperature

The favorable temperature is from +5 to + 15 ° C. At a temperature below 0 ° C, flour can be stored for 2 years or more.

First of all, before storing the flour, you should carefully examine it at the time of purchase. Of course, every experienced seller knows how to keep flour for a long time so as not to risk his own money, because in the case of bugs in bags of flour, not one dozen kilograms of product will have to be eliminated and considerable losses will be incurred. Ideally, the store should store flour in whole bags or packages in low humidity. All that a customer can do to protect themselves from spoiled flour is to check if the flour in the bags has stuck to moisture and if there are black spots, worms or bugs in it. It is unpleasant, but often the flour is sold in opaque or paper packages, which makes such a check impossible. Well, in this case, it remains only to check the integrity of the package, the date of issue and specifically how much flour of this manufacturer can be stored.

Our great-grandmothers also knew how to store flour in an apartment in order to protect its pests. A glass jar is the best way to keep flour in an apartment, our ancestors thought so and were absolutely right. Tightness - this is what will save any product from unwanted living creatures. Many will say that the shape and size of glass containers do not always allow economical use of space in the apartment, but today there is a huge selection of sealed containers of various materials that are an excellent alternative to glass containers. It is possible to place the flour for long-term storage in such a glass or plastic container, equipped with rubber pads to fit the lid tightly. It should be noted that the metal container is not suitable for storing flour, as tightness is not peculiar to it.

Where to store flour properly

How much flour is stored

Wheat flour is stored for 6–8 months, rye for 4–6 months, and at low temperatures flour can be stored for up to two years or more.

It is also important to know where to properly store flour, because the appearance of insects is not all that it can be spoiled. First, the tare with flour should not be in direct sunlight. Secondly, there is no place for it where dampness prevails. Dark, dry and cool place - ideal conditions for long-term storage of flour in the apartment. A small bag of salt, a clove of garlic, bay leaf or chili pepper in a container, where flour is still to be stored for several months, will not be out of place. It does not matter whether the flour is stored in bags in a warehouse or in a special container in an apartment, as long as it is not subjected to sudden temperature changes. It should not be placed next to her products with intense flavors, including coffee, spices, tea, as well as cleaning products.

It is also important to know not only what is stored flour at home, but how long you can do it. Any product has a shelf life and should be followed. So, in acceptable conditions, light flour can be stored in bags or containers for up to one year, and light flour - for up to 9 months. Coarse meal is characterized by storage for six months. But self-made flour should be used as soon as possible, namely within two weeks.

The question of how to store flour at home, interests every hostess. Bugs, mold and moisture irrevocably spoil the product, and it will have to be thrown out if at least one of the listed signs appears. We understand how to avoid it and how to keep the flour as long as possible.

Do not expose flour to sudden temperature changes: gather flour directly at the place of storage of a large package.

There are few rules and they are quite simple. The quality is influenced by humidity and temperature, therefore, to store flour at home, so as not to get bugs, you need in a room where the first indicator is no higher than 70% (ideally - up to 60%), and the second - vary from +10 to +20 ℃. To prolong the shelf life, keep the flour at a temperature of 0 to +5.

In addition, the quality of the product deteriorates with a sharp temperature drop, so do not carry the entire package from the pantry to the kitchen and back, but collect flour as needed directly at the place of storage.

How long can you store flour?

Each type of flour has its time:

Wheat stored 7-12 months.
Rye - 6-12 months.
Rice - 12-16 months.
Other types of flour: soybean, corn, buckwheat, oatmeal, flax stored from 6 to 16 months.

Always pay attention to the shelf life indicated on the packaging by the manufacturer. If it exceeds the above figures, refuse to buy: most likely the product is damaged.

What to keep flour at home?

Equally important is the choice of packaging. Glass jars with an airtight lid are considered ideal; suitable quality odorless plastic.

Many housewives prefer to keep the flour in linen bags, as did our grandmothers, or simply left in the paper shopping bags. Such an approach has the right to life, but the period of use in this case is reduced: air enters the package, and with it moisture and bacteria. Therefore, looking into a bag of flour will have more often to avoid damage, mold and bugs.

What place to choose for flour storage - dark or light?

Only dark. The sun's rays have a bad effect on the quality of the product, so choose either a dark place (drawers and cabinet shelves) or opaque packaging.

Do extraneous odors affect the product?

Yes, and very badly, because flour, like a sponge, absorbs all the flavors that it “catches” alongside - the smells of spices, tea, coffee, household chemicals, so it should be stored separately from the above, ideally - to have a separate box for loose (flour, cereals, salt and sugar).

How to avoid the appearance of bugs?

It should be said that the price of flour today cannot be called exorbitant, which means that there is no need to stock up on flour for the future and buy raw sacks. It is better to get fresh as often as possible. If it is more convenient for you or you are a fan of baking, the following life hacking will help you keep the flour as long as possible without mold and bugs:

If you use linen bags for storage, soak them in salt solution at the rate of 2 tablespoons per 1 liter of water and dry well.
Put a piece of garlic, a couple of bay leaves or small chili peppers inside the package - these products perfectly repel insects.
Helps prevent the appearance of bugs dried calendula flowers. Sew them in a sachet pouch and put them in a container of flour.
Dry the product you just bought in the oven for a quarter of an hour or send it in the freezer for the same time and only then transfer it to the jar.
If the bugs have already appeared, you can do this: throw out the old flour, before transferring the new flour to the storage tank, rinse it thoroughly with baking soda.
Do not believe that there are ways to combat an already emerging colony of pests - throw out the flour and do not risk the health of the family.
Choose metal cans only for short-term storage of product up to 2 kg.

And most importantly: before use, always try the flour on the taste, smell it, touch it. A bitter taste, an unpleasant smell or a package that is too cool to the touch indicate that the raw material is hopelessly flawed. Keep the flour right and be healthy!