Plastic Containers You can easily store up to 2kg of flour in a 5L plastic container. They are also stackable which ensures they are easy to store in your pantry and use your space effectively. Plastic containers can be better than glass because it eliminates the risk of shattering in the freezer or from being dropped.
For long-term storage, use these food storage methods: Refrigerator: Store flour in an airtight container—such as a glass jar, plastic container, or an airtight plastic bag—to prevent an increase in moisture content. White flour can last up to one year in the refrigerator, and whole grain flour will last six months.
The perfect flour container should be airtight, big enough to hold a typical bag of flour, and built of quality materials such as glass, ceramic, stainless steel, or plastic. These containers fit these requirements: Airtight Storage OXO Good Grips. Airtight Canister Made of Alloy Stainless Steel.
A plastic storage container with a tight lid is ideal, but a large Ziploc bag is totally fine, too. The impermeable container will keep out pests as well as moisture. Most people find it easiest to keep flour in the pantry. Avoid warm, sunny spots.
Maranda has one final reminder: “Once you've got your flour stored (no matter the container), you'll want to keep it in a cool, dark place, since warmth and light speed up the spoilage process.” For long-term flour storage, keep it in your freezer to extend its shelf life.
Vacuum sealing flour is an effective storage method because it removes the oxygen from the bag in order to keep the flour fresh for longer. You can use a vacuum sealer to preserve flour for up to 2 years.
Storing flour in airtight plasticware or a glass mason jar will keep it fresh for up to 10 months and keep pests like flour bugs at bay. If you have the tools to vacuum seal your flour, it can last for up to two years.
All-purpose flour is most commonly used and accessible flour in the United States. It can be kept for up to 8 months if stored in a sealed container, in a cool, dark place where it is safe from infestation and spoilage. If you choose to store it in the refrigerator, it can last up to an entire year.
The Best Way to Store Flour
Large food-safe buckets with lids that seal tightly are a good way to store larger amounts of flour. The lid should be airtight, not just firmly closed. Otherwise, air, moisture and pests can all get into your flour. For smaller quantities, heavy duty food containers or glass jars work well.
Flour is best kept in a cool, dry, dark place in a food quality container that allows the flour to breath. Air-tight containers should be avoided. Warm, damp conditions cake and pack flour and provide the right environment for insects to hatch and micro-organisms to flourish.
White Flour
Whether your container is glass or plastic is up to you—just make sure the lid is closed tightly. Store the container in a cool, dry, and dark spot like a cupboard or pantry for up to one year.
These versatile glass dishes have color-coded airtight lids for easy organizing in pantry, fridge or freezer. Durable, pure Pyrex® glass stands up to the microwave and dishwasher use after use, and because it's stain- and odor-resistant, it stays clean and preserves your food's fresh flavors.
Flour storage shall be airtight.
At a minimum, put the whole bag into a three-gallon zip-top plastic bag and remove as much air as possible before sealing and storing in your cool, dark location.
Flour can be stored in its original packaging or in an air tight container on a shelf or in a cupboard in a cool part of your kitchen. Never mix old flour with new flour. Wholemeal flour keeps less well than white flour as the oils from the germ and bran can become rancid with age.
The best way to prevent insects from invading your flours and grains is to store them in glass or metal containers. Very heavy-duty plastic will also work. Transfer your food to containers with tight-fitting lids, such as a screw-top lid or one with a substantial seal around it.
While using flour past its date is fine if there are no signs of deterioration and it has been stored properly, it won't yield the same results as fresh flour.
Can you use flour past its best by date? Probably. If it doesn't show any signs of deterioration, and it's been stored in a cool, dry place, it should be fine for a few months past the printed date. Most of the time, using expired flour won't make you sick.
Wheat-based flours should smell neutral or almost not at all, but you may detect a subtle wheat aroma. Nut-based flours will smell nutty. If flour smells unpleasant in any way—sour, moldy, musty, bitter—it's gone bad.
Stored White Flour Age Study Conslusion
Ideal storage conditions including correct packaging in an airtight container with an oxygen absorber and cool temperatures can significantly impact the quality shelf-life. The optimal maximum shelf life for white flour is about 5 years depending on storage conditions.
"Flour will stay fresh and usable if it's placed in an airtight metal, glass, or plastic container, rather than leaving it in the paper bag packaging from the store.
The reason flour is in paper bag (either 1kg/2lbs bags from supermarkets, or 25kg for bakeries) is to let it "breath": to get it oxidized. If you see an old (vintage) bag it's made of a net that lets a lot of air to get in. Today those bags are not used because it also allows bugs to get in.
Oils in the grains are more prone to turning rancid, so you should take care to keep those flours out of the warmer temperatures of the pantry and into the refrigerator or freezer. Again, it's crucial to seal them well and keep them airtight.