Infrastucture - Covid

[CharlesHarris]

If you buy flour in its original paper bag and do not repackage it you should use it within 3 months.

If you immediately move it into an air-tight container, it can last 6 – 10 months.

For long-term storage, the best method is Mylar bags with oxygen absorbers. Vacuum sealed flour in Mylar bags with oxygen absorbers, protected in 5-gallon plastic buckets, flour lasts at least 2 years but up to 5 years in a shelf-stable environment that is dry and cool. OA packets placed into food-grade plastic containers absorb oxygen in the container and prevent spoilage from oxygenation and prevents insect eggs from hatching hatch.

This is the method required by the US armed forces is the ONLY method truly reliable for long-term flour storage.

Humidity or temperature fluctuations can cause flour to absorb moisture and eventually start to get moldy. You’ll be able to smell mold before you can actually see it.

Oxidation occurs when oxygen from the air interacts with nutrients in the flour, causing them to break down. This is particularly a problem with whole-grain flours. Oxidation will cause the natural oils in the whole-grains to go rancid.

Even if you store your flour in air-tight containers, you can still get insects like weevils or moths beause flour often already has insect eggs in it when you buy it. It can take weeks or months for them to hatch depending upon the conditions.

Freezing for 96 hours is effective to kill insects and may be used for long term storage up to 5 years, but you must have a plan in case power outages occur. To use, remove flour from the freezer and let it gradually rise to room temperature. To prevent condensation, keep the flour in its sealed container – so that any condensation collect on the container instead of getting into the flour.

If you have room in your freezer, freezing flour is a great way to store it. It will last forever in the freezer, though you should have a plan in case power outages occur.

To use, remove flour from the freezer and let it get to room temperature. Note that flour can absorb moisture due to condensation while you bring it to room temperature. To prevent moist flour, keep the flour in its sealed container – the condensation will collect on the container instead of getting into the flour. If flour gets damp, spread it out on a baking sheet and heat it the oven to about 90-95 degs. C for an hour. After drying, sift to remove any clumps and repackage.