The Proper Storage of Flour and Grain Products

The best storage conditions for flour is a dry, well-ventilated storeroom away from sunlight. With the room temperature maintaining and average of 70°F (21°C) with a relative humidity of 60%. Flour should never be stored in a moist storeroom with temperatures greater than 74°F (23°C). These storage conditions are conducive to mold growth, bacterial development, and rapid deterioration of the flour.

A well-ventilated storage room is necessary because flour absorbs and retains odors. Transfer the flour to a food grade container with a tight-sealing lid. For this reason, flour should not be stored in the same place as onions, garlic, coffee, or cheese, all of which give off strong odors.

Whole-grain flours such as whole wheat, oat, rice, rye, nut, and seed varieties hold high levels of natural oil in the flour. These flours are more apt to go rancid quickly when they are stored at room temperature. Therefore, the stated flours are best stored in airtight containers in the refrigerator or the freezer. Replace your flour as soon as you notice a decline in the quality and the smell.

Storage Bins

Organization and sanitation are important attributes to have in a commercial bakeshop. All things considered, all dry goods, flours and sugars are packed in 50# paper packaging, and were received in a condition that aligned with your organization’s SOP (Standard Operating Procedures). They were free of pest infestation, had no signs of tampering, holes, claw or gnaw marks, or water staining, all signs of a possible contamination. Proper storage bins should be considered. These bins should be should meet the NSF standards discussed in chapter one of this text. Recall, any material in a commercial bakeshop is required to be durable, easy to clean, and resistant to damage. Although the upfront cost may be heavy as a startup, with proper care and cleaning these storage bins will last for a very long time.