How to preserve flour?

1, well-ventilated flour can breathe, so let the air circulate so that flour can be used.

2. Humidity Dry flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour, which is easy to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 60%-70%.

3. Suitable storage temperature will affect the ripening time of flour. The higher the temperature, the faster the maturity. But the temperature will also shorten the shelf life of flour. The recommended ideal temperature for flour storage is 18℃-24℃.

4. clean environment a clean environment can reduce the breeding of pests and microorganisms, thus reducing the chance of flour pollution.

5. odorless flour is a substance that can absorb and store the odor in the air, so the surrounding environment where flour is stored should be odorless.

6. Must leave the wall and the ground, in order to have good ventilation, reduce moisture, reduce pest pollution and legal provisions. Plastic products should be used for stacking plates. If you use wood products, you should pay attention to avoid wood thorns and make them polluted.

7, regular cleaning to reduce the breeding of insects and rats, thereby reducing the chance of flour pollution and packaging damage.

Extended data:

Classification of flour:

1, whole wheat flour: Whole wheat flour is whole wheat that is ground only during grinding, and there is no bran removal process. What contains bran and germ is whole wheat. Wheat bran contains cellulose and has high nutritional value.

2. Bread flour: The so-called special flour for bread means adding malt, vitamins and gluten. Flour is used to improve the bread-making performance and increase the content of protein, which makes bread easier to make. Therefore, flour with protein content as high as 14- 15% appeared, so that bread with larger volume can be made.

3, cake powder: cake powder, also known as cake powder.

4. Stone milling: Stone milling is flour processed by a traditional stone mill (the rotation speed of the stone mill is 20 rpm) without adding any additives.

Baidu encyclopedia-flour