I used to keep flour in the pantry. But then I noticed that there’s this little bugs in the flour, and I thought it must have been because of the loose container where I put it. I thought of freezing the flour so the bugs won’t thrive, but I’m worried that it might have any ill effects. Is it okay to put flour in the freezer?
Yes. Freezing flour is recommended if you want to keep the bugs out and prevent them from laying eggs. Refrigerating or freezing will also extend the shelf life of flour.
Flour is a dry product which contains an average of 10% moisture content. Flour can be refrigerated up to a year or frozen indefinitely. The key in preserving its flavor and quality is to store the flour in oxygen-proof containers at a steady temperature of at least 70 degrees F.
Can You Freeze Flours?
Keeping the flour in room temperature rather than in the freezer is best only when you use the flour often.
Otherwise, freezing and then thawing the flour repeatedly when you use it will make the flour go bad because the changes in temperature may cause the flour to absorb moisture.
The floor becomes cloddy if moisture is allowed into the flour. While this may not affect the flavor if you use it, storing it again may attract psocids.
During storage, the major change that takes place in flour is the oxidation of fat by the air around. This oxidation causes the stale odor and flavor, especially in whole wheat flour.
Refined flour takes longer time to go rancid than any other kind of flour. It has extended shelf life because before being pulverized, the germ and bran are taken out from the wheat, resulting in flour that does not have much oil.
Whole wheat flour has high potential for rancidity if not stored properly. It keeps less well than refined flours due to the presence of wheat germ, which produces unsaturated oil. It can be stored in the freezer for up to 6 months.
How to Freeze Flours: Do’s and Don’ts
People put flour in the fridge either to prolong its storage life or to keep the bugs out. Whether whole or refined, the quality of flour may decline if not frozen appropriately:
- Store flour in hermetically sealed containers to prevent it from gathering moisture
- If you bring out flour from the freezer, let it stay in room temperature before using it, because some types of bread made from flour are sensitive to temperature changes
- If you plan on refreezing the flour after using some, thaw it quickly to prevent condensation from setting in
- Do not merge new flour with the old flour
- Do not keep the flour near the other foods because flour can pick up the odor
- Whole wheat flour should be kept in a tightly-sealed food grade plastic or bottle that will not allow any vapor in
- If you have been storing flour in cool, dry place in your kitchen, make sure that you store flour in the refrigerator during hot weather
Authentic Mexican flour tortillas are made out of wheat flour with uncomplicated ingredients and procedure – a little flour, a little lard, and a little heat in the pan.
The Pita bread is soft, pizza-like traditional Arabic bread made from wheat. Baked at high temperature, the flattened dough puffs up dramatically and causes the bread to form “pockets”.
Learn how to make No-Bake-Cheese-Cupcakes with this easy flour recipe in 25 minutes. White flour, a steamer, grated cheese and eggs are all you need.