Flour is one of the pantry staples that most people believe will last forever. Even though flour is technically non-perishable, it can perish when exposed to light, oxygen, and moisture. Flour is susceptible to rancidity and pests, neither of which will enhance the flavour of your bread. Therefore, proper storage of all purpose flour in Singapore is essential. And all you need to remember about storing flour are these four tips.
1. Remove Flour From Its Paper Bag
The most convenient method for storing Japanese bread flour in Singapore is to remove it from its paper bag and place it in an airtight container made, preferably, of plastic or glass. And even a plastic bag with a zipper works. The reason for removing it from the original paper is that moisture is the greatest enemy of flour. And the paper will absorb atmospheric moisture. The flour can be protected from moisture by a plastic or glass container.
2. Keep Flour in Cold Storage
It is vital to store flour at a cool temperature so the natural oils won’t go rancid. Just as your bottle of pressed oil can suddenly become rancid, so can the oils in the flour. And if you have space in your freezer, it is the best place to store flour, as it will prevent rancidity—and four days in the freezer will kill any pests. And if you don’t bake frequently or if you have access to a large chest freezer, this is an excellent option if you’re planning to bake chocolate chip cookies and other recipes in the future.
The refrigerator is a second great place, but unless you have an extra fridge in the garage or basement—you have limited space. Therefore, if you’ve stocked up on a tonne of flour to get you through the current crisis, you’ll need to find a naturally cool place, such as a cellar, basement, garage, or other areas of your home that are slightly cooler. So before you look for wholegrain bread recipes, consider closing the heating vents in the room where you store your flour if it is chilly enough to require using your heating system.
3. Your Storage Must Be Airtight
It is crucial, as the flour spoilage you are attempting to avoid gets caused by oxygen. The absence of air slows the rate of spoilage. Yes, bread flour in Singapore may come in paper bags that are fine for the store, but once you bring them home, even if you leave them unopened, you are racing against time. Place the entire bag in a three-gallon plastic bag with a zip-top and remove as much air as possible before sealing and storing it in a cold, dark location.
4. Store Flour in Dark Places
Light is the second enemy of flour storage because it generates heat and promotes oxidation, which is the enemy of fresh bread flour in Singapore. Storing in the freezer or refrigerator requires darkness. And if you lack space in your refrigerator or freezer, consider storing it in an opaque container. If you have a large quantity of flour, consider keeping the bags in a cooler or thermal bag.
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