auzzi
Posts: 230
|
Posted: Tue Nov 09, 2004 7:34 AM
|
|
It all depends upon geographical location and storage method.
Plain flour can keep well for 8-9 months if the packet is unopened and kept air-tight. After you have opened the packet, it can only keep for 2-6 months.
Self-raising flour keeps well for 5-6 months (unopened) or 2-3 months (if opened). Avoid keeping self-raising flour longer than recommended because it loses its raising agent.
Wholemeal flour keeps well for 5-6 months (unopened) in the fridge or 1-2 months (if opened). Keep whole wheat flour in the refrigerator year-round if necessary. Natural oils cause this flour to turn rancid quickly at room temperature.
Flour will go mouldy if stored in a damp place for too long.
Store flour in an airtight container, since it takes up moisture and also dries out easily.
If you buy a large bag, leave the flour in the bag and store in a large covered container [cool dark location]
In hot humid weather, buy flour in small amounts and keep in the refrigerator or freezer.
If you store flour in a warm place, you are likely to have company — insects. If there are bugs or insects in the flour, throw away the flour and clean the cupboard to prevent any contamination.
Flour absorbs odors. Do not store near soap powders, medicines, or other items with strong odors.
Flour is unusable if it smells anyway other than "floury".
|
|