A list of the contents of this article:

How to store flour is better

1. You can put some garlic in the flour to prevent the flour from causing worms, and releasing quicklime has the same effect. Keep the storage area well ventilated and choose a well-ventilated and cool place to store flour better. Keeping the storage environment clean can reduce the growth of microbes and reduce the chance of flour worms.

2, how to store flour better cryopreservation if it is unopened bagged flour, it can be frozen directly in the refrigerator, if bulk flour, put it in a clean fresh-keeping bag and refrigerate to prevent moisture. Frozen flour in bags is suitable for long-term preservation without worms and spoilage.

3. Bulk storage: this method is mainly used in flour mills or large food factories. This method can subtract a lot of packing and transportation costs. Warehouse storage: dry low-temperature flour, it is appropriate to use solid heap, large heap, in order to reduce the area of contact with air; the newly processed hot engine powder should be stacked in small heap and ventilated heap to facilitate moisture and heat dissipation. No matter which type of stack, the mouth of the bag should be inward, the surface of the stack should be flat, and the bottom of the stack should be laid well to prevent moisture absorption and mildew.

4. Good ventilation. Flour has the function of breathing, so it is necessary to circulate the air so that the flour can be used. The humidity is moderate. Flour will change its water content according to the temperature and humidity of the environment. The greater the humidity, the higher the flour water content, and it is easy to agglomerate. The lower the humidity, the less the moisture content of the flour, and the ideal humidity is about 60%, 70%. The temperature is moderate. The storage temperature will affect the ripening time of flour, the higher the temperature, the faster the ripening.

5. There are many ways to store flour. Here are some effective methods: cryopreservation: unopened bagged flour can be frozen in the refrigerator. If it is bulk flour, it should be sealed in a fresh bag and frozen to prevent moisture. Freezing can effectively kill eggs and live insects in flour and prevent worms and spoilage. Pepper preservation: prepare a sealed container and pour the flour into it to make sure it is well sealed.

6. Dried kelp. When we save the flour, we can prepare some dried kelp, wrap it in gauze and put it in the flour. Dry kelp also has a strong hygroscopic effect, which can effectively absorb water in the air and keep the flour in a dry environment. As a result, the caking of flour will not occur. We need to take out the dried kelp every 10 days and put it into the flour again after drying. The dried kelp can be used repeatedly and will not affect our consumption.

How to preserve flour

1. The temperature is moderate. The storage temperature will affect the ripening time of flour, the higher the temperature, the faster the ripening. But the temperature also shortens the shelf life of flour, and the ideal temperature for flour storage should be 18 ℃-24 ℃. The environment is clean. A clean environment can reduce the breeding of pests and the reproduction of microorganisms, thereby reducing the chance of flour contamination. There's no smell.

2. How to correctly preserve flour can put some prickly ash in the flour container, this crop can isolate the derivation of most insects and effectively prevent the emergence of bugs in flour. When storing flour, put it in a sealed container, and then choose a cool and dry place, which is better than a place that can be ventilated; the more important point is that you can not put the flour in a wet environment, which is easy to mildew the flour and speed up its deterioration.

3. Keep the storage environment clean, which can reduce the breeding of microorganisms and reduce the chance of flour insects. Maintain the right temperature, the storage place to maintain the right temperature, if the temperature is too high, it will reduce the shelf life of the flour. To do regular cleaning work, you should often expose the flour to the sun to avoid the flour becoming damp. If you find that any flour has been damp, put it apart.

4. Flour preservation methods: 1, control humidity. Humidity is the dry humidity of the flour itself. the drier the flour is, the more convenient it is to preserve it, and the drier the flour is, the longer it lasts. The environment is to preserve the humidity of the environment, flour has a strong adsorption, the storage environment of flour must be kept dry and ventilated. 2. It is forbidden to put articles with irritating taste.

5. Keep your flour in sealed plastic buckets or bags. The use of sealed plastic bags can isolate the role of oxygen, so that the flour from the air, so that the flour will not return to moisture and mildew. You can put the bought flour in a cool place, which must be dry, the ground should not be wet, and there must be no sunlight.

How to preserve flour correctly

The appropriate temperature storage temperature will affect the ripening time of flour, the higher the temperature, the faster the ripening. But the temperature also shortens the shelf life of flour. The ideal temperature of flour storage is 18 ℃-24 ℃. Clean environment can reduce the breeding of pests and the reproduction of microorganisms, thereby reducing the chance of flour contamination. No odor flour is a material that absorbs and stores odors in the air, so there can be no odor in the surrounding environment where the flour is stored.

How to preserve the flour correctly can put some pepper in the flour container, this crop can isolate the derivation of most insects and effectively prevent the emergence of bugs in the flour. When storing flour, put it in a sealed container, and then choose a cool and dry place, which is better than a place that can be ventilated; the more important point is that you can not put the flour in a wet environment, which is easy to mildew the flour and speed up its deterioration.

When storing flour at home, just put the bag containing flour in a clean, dry, insect-free place, preferably in refrigerators and cabinets that keep low temperatures. When storing flour, it is necessary to move and rub the flour bag every month to prevent the flour from heating and caking during storage. When storing flour at room temperature, it should be noted that the storage time of flour will change with the state of flour.

What are the ways of storing flour?

1. Bulk storage: this method is mainly used in flour mills or large food factories. This method can subtract a lot of packing and transportation costs. Warehouse storage: dry low-temperature flour, it is appropriate to use solid heap, large heap, in order to reduce the area of contact with air; the newly processed hot engine powder should be stacked in small heap and ventilated heap to facilitate moisture and heat dissipation. No matter which type of stack, the mouth of the bag should be inward, the surface of the stack should be flat, and the bottom of the stack should be laid well to prevent moisture absorption and mildew.

2. The suitable storage temperature will affect the ripening time of flour. The higher the temperature, the faster the ripening. But the temperature also shortens the shelf life of flour. The ideal temperature of flour storage is 18 ℃-24 ℃. Flour has the function of breathing, so it is necessary to circulate the air so that the flour can be used. Humidity dry flour will change its water content according to the temperature and humidity of the environment. the greater the humidity, the higher the moisture content of the flour, which is easy to agglomerate.

3. When storing flour, put it in a sealed container, and then choose a cool and dry place, which is better than a place that can be ventilated; the more important point is that you can not put the flour in a wet environment, which is easy to mildew the flour and speed up its deterioration.

4. Avoid direct sunlight: flour should be stored in a cool, dry place to avoid direct sunlight. Sunlight can cause the moisture in the flour to evaporate, hardening the flour and affecting the taste. At the same time, ultraviolet rays in the sun will destroy the nutrients in the flour and reduce the nutritional value of the flour. Keep dry: flour absorbs moisture easily, so make sure the storage environment is dry. Moist environment will lead to flour caking, mildew, affecting the quality.

5. Cryopreservation if it is unopened bagged flour, it can be frozen directly in the refrigerator. If the flour is in bulk, it should be frozen in a clean fresh bag to prevent dampness. Frozen flour in bags is suitable for long-term preservation without worms and spoilage. Often eaten bulk flour (or unsealed bagged flour) is sealed and frozen in the refrigerator for 48 hours, then taken out and stored in a clean sealed container, so that the flour is not prone to worms and mildew.

6. There are many ways to store flour. Here are some effective methods: cryopreservation: unopened bagged flour can be frozen in the refrigerator. If it is bulk flour, it should be sealed in a fresh bag and frozen to prevent moisture. Freezing can effectively kill eggs and live insects in flour and prevent worms and spoilage. Pepper preservation: prepare a sealed container and pour the flour into it to make sure it is well sealed.

How to preserve flour

When storing flour at home, just put the bag containing flour in a clean, dry, insect-free place, preferably in refrigerators and cabinets that keep low temperatures. When storing flour, it is necessary to move and rub the flour bag every month to prevent the flour from heating and caking during storage. When storing flour at room temperature, it should be noted that the storage time of flour will change with the state of flour.

The flour is well ventilated, so the air must be ventilated so that the flour can be used. Humidity dry flour will change its water content according to the temperature and humidity of the environment. the greater the humidity, the higher the moisture content of the flour, which is easy to agglomerate. The lower the humidity, the less the moisture content of flour. The ideal humidity is between 60% and 70%. The appropriate temperature storage temperature will affect the ripening time of flour, the higher the temperature, the faster the ripening.

Flour preservation method: 1, control humidity. Humidity is the dry humidity of the flour itself. the drier the flour is, the more convenient it is to preserve it, and the drier the flour is, the longer it lasts. The environment is to preserve the humidity of the environment, flour has a strong adsorption, the storage environment of flour must be kept dry and ventilated. 2. It is forbidden to put articles with irritating taste.

Well ventilated. The air must be well ventilated to keep the air fresh in the space where the flour is stored. (2) the humidity is suitable. Flour will change its water content according to the temperature and humidity of the environment. The greater the humidity, the higher the flour water content, which is easy to agglomerate; the smaller the humidity, the less the flour water content. The ideal humidity is between 60% and 70%. (3) the temperature is suitable.