Flour, an essential ingredient in cooking and baking, requires special attention when it comes to storage. Whether you’re a professional with large-scale needs, or a home baker passionate about pastry-baking, inadequate storage conditions can compromise its quality and encourage the appearance of pests. How can you avoid these inconveniences while preserving its flavors and nutritional properties? Here are a few tips and best practices to keep your flours in perfect condition, ready to enhance your recipes!
What is flour?
Flour is a powder obtained by grinding cereals, mainly wheat, but also other grains such as rye, corn or rice. A basic ingredient in cooking and baking, it comes in different varieties depending on its composition (refined or wholemeal) and use (pastries, bread, sauces, etc.). Preserving it is essential to preserve its nutritional qualities and taste, and to avoid any health risks.
Can flour spoil?
Flour is a sensitive product that can spoil if not stored properly. Flour spoilage can have various causes, the main ones being as follows:
– Rancidity: this mainly concerns wholemeal or semi-complete flours, rich in natural oils, which can oxidize when exposed to air or heat.
– Pest proliferation: food moths and weevils are the classic enemies of poorly protected flours.
– Mould: excess humidity favors the development of mold.
– Loss of flavor: prolonged exposure to light, air or high temperatures can reduce quality of flour.
If flour is out of date, baked goods will not rise properly. Fresh flour has no distinct odor, but when spoiled, it gives off a slightly sour, musty smell. In this case, it’s best not to use it.
Best practices for storing flour
– Use suitable containers
Flour should be stored in airtight containers to protect it from air, moisture and pests.
– Choose an appropriate storage location
Temperature: ideally between 10 and 15° C (59° F), in a cool, dry place.
Humidity: below 60% is recommended.
Light: flour should be stored away from direct light, to avoid any deterioration of the lipids in wholemeal flours.
– Good stock management
Older batches of flour should be used first, to avoid wastage. It is also important to indicate the date of purchase or opening on each container.
– Shelf life by flour type
Refined flours (T45, T55): up to 1 year in good conditions.
Wholemeal flours: between 3 and 6 months, due to their fat content.
To extend shelf life, flour can be refrigerated or frozen.
Storage methods: advantages and disadvantages
If baking takes place in a warm climate with high ambient temperatures and high humidity, it’s best to store flour in the refrigerator or freezer. For long-term storage, use the following methods:
– Refrigerated: Flour should be stored in an airtight container, such as a glass jar, plastic container or airtight plastic bag, to prevent an increase in moisture content. White flour can be stored in the refrigerator for up to a year, and whole-grain flour for up to six months.
– In the freezer: to preserve flour over the long term and extend its shelf life, it can be frozen. To keep it in the freezer, place it in an airtight container or in a resealable freezer bag, after removing all air (a vacuum bag is ideal). Freezing kills any parasites that might develop in the flour. White flour can be stored in the freezer for up to two years, and whole-grain flour for one year.
Please note: if flour is stored in a cold place, it’s best to let it come to room temperature before using it, otherwise it won’t rise as much. Defrost only what you need. If flour is defrosted and refrozen, it will deteriorate.
| Mode | Avantages | Inconvénients |
| At room temperature | Easy access, suitable for stable environments. | Sensitive to pests and climatic variations. |
| In the fridge | Extends service life, limits pests | Requires airtight containers to avoid humidity and odors. |
| In the freezer | Optimum preservation over several months. | Defrosting time required before use. |
Additional storage tips
– Use bay leaves or cloves in containers: these spices repel insects.
– Don’t mix batches: when adding new flour, avoid mixing with a batch that has already been started, to avoid cross-contamination.
Flour preservation: focus on professionals
Unlike amateurs, professional bakers have to comply with regulated health and safety standards that differ from country to country. But regardless of location, flour quality is crucial to product success. Here are some specific tips for storing flours in a professional environment:
– Storage in airtight containers: it is recommended to use airtight, large-capacity containers to store flours. Lids should be securely closed to prevent the ingress of moisture or insects.
– Separation of flour types: if different types of flour are used (wheat, rye, spelt, etc.), they should be kept separate to avoid confusion and cross-contamination.
– Humidity control: the flour storage area must be well ventilated and maintain a low relative humidity. Humidity can lead to the formation of lumps in the flours and encourage mold growth.
– Controlled temperature: the storage area must be kept at a constant, cool temperature. Fluctuations in temperature can affect flour quality.
– Stock rotation: a stock rotation system must be implemented, using the FIFO (first-in, first-out) method. Older flours should be used first, to prevent them from aging too long.
– Regular cleaning: storage containers should be cleaned regularly to remove flour residues and prevent the build-up of moisture or contaminants.
– Quality monitoring: Flour should be inspected regularly for signs of deterioration, such as mold, insects or unusual odors. Any flour showing signs of contamination should be discarded.
By following these tips, amateur and professional bakers alike can extend the shelf life of their flours while preserving their quality and freshness, resulting in better-quality finished products.
To order your French flours, click here
(Photo credit: Pexel – Léa Grandvalet – Image Me Photography)