1. Ideal conditions for storing flour are when the humidity of the room does not exceed 70 percent, and the temperature is 18 degrees. Then mold and bugs are not terrible for flour.
2. Corn, soybean, oatmeal and wheat flour of the 2nd grade are stored the least, premium wheat flour – longer and better.
3. It is preferable to store flour in paper bags or cloth bags. Before long-term storage, the flour is dried by sprinkling it on parchment.
4. Due to the ability of flour to absorb foreign odors, the room where the flour will be stored must be well ventilated.
5. If the flour is in a sealed factory bag, you can store it that way, after checking it for integrity. But it is better to pour the open flour into a glass jar and cover with a lid. The container can also be metal or plastic.
6. Allocate a separate shelf for storing flour so that it does not come into contact with other foods and does not absorb their aromas.
7. Periodically check the flour for taste – if you notice that the flour has become wet, dry it. If bugs appear, sift and pack it in a new container, and wash and dry the old one thoroughly.