Do you know how to store flour properly?

Proper flour storage is crucial for preserving its shelf life, flavor, and nutritional qualities. While an unopened package can last a year or two in the pantry without changing, once opened, flour requires special attention to prevent its structure from altering.

Basic rules for storage after opening:

• Use tightly sealed containers: Once you open the factory packaging, transfer the flour into a glass or plastic container with a good seal. This is the surest way to prevent the appearance of weevils or gnats.

• Keep away from strong odors: Flour absorbs odors extremely quickly. Avoid keeping it near spices, coffee, tea, or household chemicals. It's best to dedicate a separate shelf for it or use an airtight container.

• Choose a cool and airy place: A warm and humid environment can activate the wheat germ in the flour, causing it to sprout. Maintaining a cool environment ensures a longer product life.

• Take notes: If you transfer flour into another container, don't forget to mark the manufacturer, flour type, batch number, and expiration date on a sticker. This will help you react quickly if a problem arises with a specific batch.

Why are Ekosem flours special?

Our natural and organic flours are slowly stone-ground. This process allows us to preserve the maximum amount of vitamins, enzymes, minerals, and fiber. As we do not add any bleaches, preservatives, or artificial additives, the shelf life of our flours is one year, and for pasta products, two years.