How to store flour at home: rules and best methods for different types

Types, varieties and expiration dates according to GOST

The shelf life of wheat flour and storage conditions are regulated by the regulatory document GOST R 52189-2003 “Wheat flour. General technical conditions". It says that the shelf life is set by the manufacturer, based on the type and variety. High-quality products retain their properties for 6 to 8 months. The higher the quality, the longer it is stored.

If we talk about other types of flour, then the specific contents are regulated by GOST 26791-89 “Grain processing products. Packaging, labeling, transportation and storage." It follows from this that:

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

There are a great variety of flour milling products. It is produced both from cereals and from seeds (pumpkin), fruits (chestnut) and dried berries (bird cherry)

Where is the best place to store flour?

The room should not be humid. Feel free to leave a small volume of up to 10 kg under the following conditions:

temperature +20-24 degrees;
humidity less than 65%.

A large volume can be stored for a long time without problems under the following parameters:

temperature +8-12 degrees;
humidity less than 60%.

Before storing the product, make sure that there are no sudden temperature changes in the room. When the temperature changes, the taste deteriorates, bitterness and sourness appear. Flour should not be exposed to direct sunlight, it will heat it up. To avoid troubles and preserve flour, for safekeeping, choose premises from the list below:

kitchen cabinet, pencil case, drawer;
mezzanine;
pantry.

Place the large bag behind the sofa or chair, but be careful: there should be no heating radiators nearby. If you decide to put a small bag in the kitchen cabinet, remove the spices and herbs from there. Flour absorbs odors perfectly and quickly absorbs the aroma of seasonings.

What to look for when purchasing

Package

If you buy packaged flour, then the first thing you need to pay attention to is the marking or label. Often the label is attached to bags rather than paper bags.

Labeling must contain information:

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

Flour is packaged in paper bags or sacks. In any case, the packaging must not be damaged. The quality of the product depends on its integrity. If stored improperly, bags and sacks may become wet or damp. It's easy to check. Run your hand over the entire surface of the packaging container. It should be dry, without streaks or diaper rash.

Organoleptic indicators

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

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Smell. Flour should not smell musty, damp or rotten. A sour smell is a sign of spoilage.
Taste. Before purchasing, you should taste the product. Firstly, it should not crunch on your teeth. Secondly, if the product is of high quality, then it has a pleasant and sweet taste.
Consistency or structure. To check flour products, remember them in your hands. If you hear a quiet crunch during this movement, this indicates its high quality and dryness. If, after squeezing, the lump holds its shape, this is a sign that the product is damp.
Color. It must match the type and type of product you purchased. You can check this indicator with a few drops of water. If you add liquid to a handful of flour, the quality product will not change color. If a reddish or bluish tint appears, it means that the raw material contains bran or unripe grains.

What color should this or that variety be?

What determines the long shelf life of flour at home?

The word “flour” means the product obtained after grinding grains, dried fruits, nuts, and plant seeds. All its varieties differ in shelf life, but are similar in storage requirements, which depend on:

quality, type, freshness of raw materials;
processing conditions;
degree of grinding;
the presence of preservatives and other chemicals;
packaging material;
storage conditions of the finished product before and after packaging.

On a note! When purchasing a package of flour, you need to look at the date of manufacture and the period during which it is valid.
If the term is coming to an end, but you know that you won’t use it quickly, then you shouldn’t take it. How many types of flour can be stored?

Variety	Expiration date (months)	Variety	Expiration date (months)
Bakery wheat	6-8	Pea	12-16
Wheat pasta	8-12	Oatmeal	8-10
Rye, wallpaper, peeled, sorghum	4-6	Soy	6-9
Krupchatka	12-18	Rice	Up to 10 years
Highest, I grade	12	Buckwheat	1-3
II grade	10-12	Linen	8-24
Corn	10-24	Barley	10-18

How to store at home

Storing flour at home must meet all the requirements specified by the manufacturer on the product packaging. It is important to consider several points at once:

humidity and air temperature;
cleanliness of the premises;
selection of containers;
precise control of expiration dates.

It is important for a good housewife to choose the right place and container in which the flour will be constantly kept. If the product sits at home for a long time, its quality must be checked periodically.

Conditions

To prevent the flour from spoiling, monitor the temperature and humidity. The temperature should not be higher than 25 °C. The closer it is to 5 °C, the less likely it is to spoil.

Place

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

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

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

If you are going to store flour in the kitchen, choose a place for it closer to the floor. High temperatures, vapors rise to the ceiling, so the top shelves are not suitable.

Any grain products should not be exposed to light. It is better to keep the product in a dark place or in a light-proof container

Tara

How to store flour? Most often it is sold in paper bags. If you do not have a suitable container to pour the product into, you can also leave it in the original paper packaging. The main thing is to carefully close the bag using a paper holder or clothespin. Air and moisture should not get into it.

It is better to pour the flour into a special container for long-term storage. Suitable for this purpose:

canvas bag;
tightly closing plastic container;
glass jar with lid.

The main thing is that no moisture gets into the product. If the container does not close hermetically, it is important to check the flour from time to time, since pests may grow in it.

Tip of the day
Periodically wipe the shelves where the flour is kept with a weak solution of vinegar or laundry soap.

What is the best container to store flour in?

Most often, this product can be purchased in closed paper bags. These bags do not need to be printed until ready to use.
Flour that was purchased recently should not be kept next to bulk products if they have been stored for a long time. Bugs and moths from cereals can easily move into a new bag.
Cotton bags or paper bags are best for storage. Glassware and plastic containers are also suitable.
If the package has not yet been opened, you can place it on the refrigerator shelf. This is guaranteed to protect the contents from insect attacks. After opening the pack, the remainder is poured into a glass jar and sealed tightly.

Larger volumes are stored in canvas bags, glass containers or metal containers. Containers must be designed for bulk products and tightly closed. It is better to keep significant supplies in spacious plastic containers with lids. A wide variety of such containers are sold in any hardware store.
You can also store flour at home in mineral water bottles. But it is better to use darkened two-liter kvass containers. They will reliably protect the contents from exposure to bright light.
If you don’t want to bother pouring it through a narrow neck, you can store the flour in a food-grade plastic bucket that closes well. A ladle is also kept in such a container to make it convenient to scoop up the contents.

A little flour is kept in plastic containers so that it can be used in a short period of time. This material absorbs environmental odors well and transfers them to the contents.
To prevent the container and contents from being heated by hot air during storage, they are kept on the lowest shelf of the cabinet.

To sum up the packaging we can say that

Plastic containers for food products optimal for storage They have seals that ensure a secure fit of the lid. And they will protect the contents from insects.
The next most convenient option is glass containers with tight-fitting lids. The tight fit of the lid also prevents moisture and insects from getting inside the jar.
But in metal dishes, reliable protection from moisture and bugs cannot be provided due to the loose fit of the lid.

How to store flour without getting bugs

When stored at home, insects appear if the product is not used for a long time or if it is kept in conditions favorable to bugs.

To prevent pests, use old fashioned methods. Place 2-3 cloves of unpeeled garlic in a container for 2-3 kg of flour. It releases aromatic substances that repel bugs. Also suitable for these purposes:

dry cloves;
calendula flowers;
Bay leaf.

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

How to tell if there are bugs in flour

Sometimes, when pouring flour or opening a package, small black insects - bugs - are visible on the surface. They start at high humidity in old flour or come from other, already spoiled cereals. The bugs are small, so it’s not easy to see them, but if you look carefully, you can still see them. You should be alerted if the bag suddenly breaks and holes appear in the bag. A spoiled product will have the following symptoms:

unpleasant aftertaste, giving off sourness or bitterness;
moldy or musty smell;
feeling of cold. When flour absorbs moisture from the air, it becomes cold to the touch.

The listed factors create the most favorable conditions for life and reproduction for bugs.

Never buy a product with a low price, it may be of poor quality. When processing grain, the manufacturer may not have removed insect larvae, so the entire batch may be contaminated with flour beetles or food moths.

How to determine if a product has become unusable

If the flour is cool to the touch, it has absorbed a lot of moisture. A sour or musty odor or a rancid taste are any of these signs that the flour has gone bad. Chewed packaging, feces, eggs and chitinous shells signal infestation with parasites. They are tenacious even in tightly closed containers, and some cannot be destroyed even by freezing.

You should not try to dry such flour or sort it out from insects. The best solution is to throw it away and buy yourself a bag of fresh product. And the container in which the spoiled flour was located must be washed and be sure to rinse with a solution of table vinegar.

Simple methods for determining flour gluten at home

Flour is a grain processing product that is used in the food industry. According to GOST, it happens...

It is not always possible to create conditions for proper storage of a large supply of flour. It is available in every store. It is better to buy a fresh product more often than to think about the conditions under which it will retain its properties longer.

Preventive methods

Of course, it’s easier to protect your supplies than to throw away food later or deal with pests for a long time.

According to the rules, you need to bake the purchased flour on a baking sheet for several minutes or, alternatively, freeze it for several hours in the freezer. But this is long and troublesome. Therefore, not everyone does this.

But here are simpler methods that are not difficult to use:

add garlic to the flour at the rate of 2 cloves per kilogram. There will be no smell, but there will be reliable protection from insects. Just remember to change the garlic every 1-1.5 months, because the phytoncides, which repel with their smell, evaporate over time;
Place dried calendula flowers in bags and place them with flour. The smell of the plant perfectly repels all insects for at least 3-4 months;
place a bay leaf in a container with flour. It also has a long-lasting effect and in no way harms the flour itself;
One of the most modern options for protecting flour and cereals from bugs is the use of regular mint chewing gum. You just need to open the pack and put it next to the storage container.

Take note!

If you still decide to store flour in canvas bags, first soak them in a strong salt solution (3-4 spoons per liter of water), and then dry them without rinsing.

Cleanliness will not save you from pest invasion. It is necessary to wipe the shelves with vinegar at least once a week. You can soak a sponge in it and treat the surfaces manually, or use a spray bottle. Only in the second case, you need to make sure that the liquid does not get on open products.

Shelf life and storage features of different varieties

Different types of flour have different compositions. The duration of its storage is influenced by several factors:

quality and degree of grinding;
package;
chemical composition;
temperature and humidity level;
presence of foreign odors;
ventilation.

1 year

If certain conditions are met, some varieties can be stored for up to a year.

Premium wheat

The shelf life of premium flour is about 12 months. Temperature from 5 to 15 ⁰С, humidity about 70% and absence of foreign odors are optimal conditions for storage. After purchase, it should be poured into a suitable container.

Cheremukhovaya

Chocolate and cherry flavored flour is made from bird cherry berries. It gives confectionery products a sweetish-bitter taste. When stored in a tightly closed glass jar at room conditions, its beneficial properties do not change throughout the year. Later, the quality decreases and a purely bitter taste appears.

Coconut

Coconut flour is rich in fiber and gluten-free. If the purchased product has a uniform light color and a crumbly consistency without lumps, its quality is high. When stored in a dry, dark, cool place in a securely closed container, its properties are preserved for a year.

10 months

Even under ideal external conditions, there are varieties and species that do not store for more than 8-10 months.

Pea

When buying flour, pay attention to its color and texture. It should be light, without lumps or dots. Pea does not like moisture and bright lighting. It is stored at a temperature of 25 ⁰C and 70% humidity in fabric bags.

Linen

To avoid oxidation at high temperatures, flaxseed flour is stored in the refrigerator at +4-10 ⁰C. To do this, you need to place the vacuum package with the product on its top shelf or in the door.

Storage in a basement or cellar with appropriate temperature and absence of high humidity is acceptable.

Six months

Most varieties can be stored for up to six months.

Wheat first grade

This flour is obtained by grinding soft varieties of wheat; it contains less starch and more proteins than the highest grade. Store it in an airtight container at room conditions or in the refrigerator.

Rye

Rye flour is packaged in fabric bags, glass or plastic containers, where it is kept at normal room temperature and moderate humidity (up to 70%).

Pancake house

The composition of the pancake differs from regular wheat pancakes. In addition to the main ingredient, it includes egg powder, sugar, baking powder, milk powder, and salt. It is not stored for longer than six months.

After purchase, place in a dry, dark place in a tightly closed container at a temperature of 25 ⁰C and a humidity of 70%.

Buckwheat

Buckwheat flour is available in two types - dark and light. Their chemical composition is the same, the popularity of the second is higher due to its more aesthetic appearance. The product is stored in the refrigerator or in a dry place, in a closed container under the same conditions as a pancake pan.

Oatmeal

It is obtained by grinding oat grains, which are pre-steamed, dried, fried and peeled. The storage room should be well ventilated, the temperature should not exceed +20 ⁰С, humidity - up to 75%. The packaging chosen is paper, “breathable”.

Pumpkin

Flour is valued for its medicinal properties. Used for baking, breading. Store it at moderate humidity (60%) in the original packaging. The temperature should be between +5 ⁰С and +15 ⁰С.

Rice

Finely ground flour of uniform consistency, without lumps or odor is considered high-quality. Rice is stored in an airtight glass container. Room temperature - 5-15 ⁰С, humidity - 60%.

Barley

A tender porridge is prepared from barley flour. Delicious bread is obtained by mixing it with wheat and rye. It is recommended to store the product in tin boxes or glass jars at temperatures up to +18 ⁰C and moderate humidity - 60%.

2-3 months

Housewives should be aware that some types of flour, due to their chemical composition, have a short shelf life (does not exceed 3 months).

Whole grain wheat

The shelf life of such flour is limited, since the composition includes all parts of the grain that contain oils. They can oxidize and go rancid. The conditions of detention are the same as for the highest grade.

Corn

Finely ground corn is suitable for consumption for no more than 3 months. It is recommended to keep the flour in the refrigerator in any tightly closed container. Fabric or glass containers are preferable to plastic ones. Storage conditions: temperature - 5-15 ⁰С, humidity - 60%.

Almond

Almond flour is a source of vitamin E, an antioxidant that protects body cells from free radicals. It is stored under normal room conditions, in a dry, dark place, in glass containers.

Optimal storage conditions

The shelf life of the product increases significantly if storage is organized impeccably. To do this, it is necessary to maintain a number of criteria within certain limits.

Temperature

The taste, quality, and shelf life of flour depend on the air temperature in the places where it is stored. It is necessary to maintain the indicator within the range from 5 ⁰С to 20 ⁰С, and avoid its changes.

Humidity

Optimal air humidity is 60-70%. A higher one leads to dampening of the product, the formation of fungus, mold and spoilage.

Illumination

Direct sunlight has a negative effect on the quality of flour. The place where the product is placed should be dark most of the day. You can wrap the transparent container with the product in foil to prevent the penetration of ultraviolet radiation.

Foreign odors

Flour is one of the products that can absorb odors from the air. To prevent this, the container with it must be hermetically sealed and located away from any odorous products or household chemicals.

Old supplies

The source of bugs in flour can be old supplies that were stored a long time ago and in violation of the rules. Before placing a new bag next to them, carry out an inspection and remove all products affected by insects.

How long can cereals be stored?

If you buy cereals in large quantities, remember the shelf life:

split and whole peas - 2 years;
pasta - 2 years;
buckwheat – 20 months;
rice - 18 months;
semolina - 10 months;
millet - 9 months;
oatmeal - 6-8 months;
barley, wheat and other types of cereals - no more than 9-12 months.

The dangers of improper storage of bulk products

One of the most important problems that housewives face when storing bulk products is the appearance of mold due to high humidity or dampness in the apartment . It is impossible to eat foods affected by mold, since when it multiplies, toxins are formed that will cause irreparable harm to the body.

Another problem is pests in bulk products. The most common of them is the Suriname mucoed. This brown insect most often appears under improper storage conditions in flour, different types of cereals, and dried fruits.

Unlike microorganisms, beetles do not poison grains, but contaminate them. But if the content of insects in the cereal is high, their waste products will lead to intoxication or digestive problems.

Tips for storing flour

Products that have expired may look completely normal in appearance, but their taste and beneficial properties have already been lost . If you prefer to shop ahead, use items you bought a long time ago first. And to keep track of how much time is left before the expiration date, hang stickers on the containers with the date the contents were added.

Once a month, conduct an audit of the kitchen, during which you check the contents of the cabinets and, if necessary, throw away anything that is damaged.

Many housewives wonder whether it is possible to store flour in the refrigerator. Flaxseed, almond or corn - yes, but experts advise first placing it in an airtight container. But it is better to store wheat flour in warm, dry conditions - pantries, cabinets.

To properly store flour, it is better to use:

special plastic buckets;
containers with hermetically sealed lids;
glass jars with screw caps;
metal cans with a seal on the lid to create a tight seal.

It is better not to use paper and cellophane bags, as well as rag bags for storing flour. They are where pests most often live.