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Flourpedia.com - A basic pantry
staple, flour lasts a long time if you store it properly. You can't just stick
a bag in the back of your pantry and forget about it, though; you may end up
with rancid flour or worse, an infestation of bugs. While flour does like it
cool and dark, it also fares best in an airtight container. For the freshest
flavor, purchase flour frequently in smaller amounts. But when you do have
reason to stock up, follow a few storage guidelines for the best results.
Refined
Flours
Producers remove
the bran and germ from the wheat to make refined flour from the endosperm. The
process results in a fine, soft texture and light or white color. Refined
flours include all-purpose, white, bread, cake, and self-rising. These flours
do not contain much oil, which causes flour to spoil when it oxidizes, making
them more shelf-stable than whole-grain and other varieties.
When you bring
it home from the store, put the flour in the freezer for 48 hours to kill any
weevil or insect eggs that might be lurking in the package. Then transfer the
flour out of the store packaging and into a food-grade container (plastic or
glass) with a tight lid. This prevents moisture from creeping in and keeps
insects and other pests out. It also blocks odors and flavors from other foods
or products stored nearby, which could affect the aroma or taste of the flour.
Store
all-purpose and other refined flours in a cool, dry place protected from
sunlight. Refined flour keeps up to one year in the pantry under these ideal
conditions. For longer storage, or in a warmer climate, stash the flour in the
freezer, where it can last for up to two years. The cold does not noticeably
affect the texture, so you can easily scoop out just the amount you need, but
let the flour come to room temperature before you use it for best results,
especially when baking.
Whole-Grain
and Other Specialty Flours
Whole-grain
flours contain the bran and the germ along with the endosperm, making them high
in fiber and nutrition but also prone to spoiling faster because the bran and
germ contain oils that ruin the flavor when they oxidize. Whole grain flours
include whole wheat, oat, rice, rye, nut (such as almond flour), and seed
varieties.
Freeze
whole-grain flour for 48 hours before you transfer it to an airtight container,
same as with refined flour. Then store it in the refrigerator for up to six
months or in the freezer for up to a year. The higher levels of natural oils in
whole-wheat and other specialty flours causes them to go rancid quickly at room
temperature.
Bugs and
Rancid Smells
The bugs found
in flour and other grains are called weevils. If you find them, chances are
they came home from the store in the package of flour. Female weevils lay them
inside the grain kernel, and they hatch between one and five months later. Any
brownish surface on the top of the flour indicates eggs. If you're unsure, rub
some of the brownish flour between your fingers; if you catch a minty odor, you
have bugs. You can also tightly pack questionable flour up to the rim of a
glass and make a flat surface with the help of a knife. Leave the flour exposed
to sunlight for a few hours. If the tight surface appears broken, you can
assume bugs were moving around. Toss the flour.
Rancid smells
happen because the fats in whole grain flours oxidize when exposed to air and
moisture. Over time, inadequate storage ruins the freshness of your flour,
affects the result when you bake, and may even make you sick. If your flour
smells musty, toss it.
Determining
Freshness
Adhere a label
to your plastic or glass container of flour, noting the type and the date of
purchase. This allows you to track the age of your flour and start checking its
freshness at the appropriate time.
Follow these
guidelines to determine the quality of the flour in your pantry:
- Refined flours such as all-purpose, pastry, and self-rising keep fresh for up to two years. Trust your sense of smell to determine if they passed their prime; spoiled flour smells sour.
- Nut or seed flours such as almond, flax, and hemp store better in the freezer, where they last up to a year. A burnt or bitter taste indicates spoilage.
- Whole-grain flours such as wheat, spelt, and barley spoil much more quickly, with a shelf-life of 3 to 6 months. Keep them in the fridge and check the expiration date before you use them. A funny smell indicates it may be time to discard them.
Finally, do not
combine new and old packages of flour since doing so shortens the shelf life of
the new flour.
Title : The Right Way to Store Flour at Home
Originally Post At : www.thespruceeats.com
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