A common component in most kitchens, wheat flour is used to prepare a wide range of foods, including roti, paratha, desserts, and many other things. To save time and effort, it is customary to buy and store flour in large quantities. However, incorrect flour storage can cause lumps to form or the growth of insects like worms, making the flour unusable. This can be particularly troublesome in regions with erratic weather, where changes in humidity and temperature can encourage the development of insects. It's critical to properly store flour to avoid food spoiling. In this article, we'll provide you with some simple advice for keeping your flour pest-free and fresh. You may keep flour for a longer period of time and ensure that it stays functional for your culinary needs by adhering to these suggestions.
Store in the refrigerator
The simplest method of storing flour is to place it in an airtight glass jar or plastic container and keep it in the refrigerator. Ensure that the lid is firmly closed to keep moisture out. You can preserve the flour in this way for several days.
wheat flour/ pinterest.com
It's important to use a steel container to store flour because moisture might make it degrade quickly. Wash the container and let it air dry to get rid of any moisture before adding the flour.
Add salt to the container
An easy and efficient approach to keep insects out of flour is to add 4 to 5 teaspoons of salt to it. Use this advice by stirring thoroughly after adding two to three spoons of salt to the container's half of the flour. Then mix again while adding one or two spoons of salt before adding the remaining flour. As a result, the flour will remain fresher for longer.
Put bay leaf
Another efficient approach to warding off insects while keeping flour is to include a bay leaf. Insects are repelled by the bay leaf's potent perfume, and you can remove the bay leaf with ease before using the flour.
Check expiry date
Always check the production date before purchasing flour. Do not use flour that is older than a month. The flour should ideally be used within a month of the date of manufacture.
