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Food and water Discussion on food and water storage, water purification and related topics.

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Old 07-18-2012, 02:35 PM
mythreesons mythreesons is offline
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Default How long will reg flour store in mylar bags w/oxygen absorbers



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last? if this has been discussed already please excuse me as I couldn't find any info on it..I would like to hear of your experience for storing all purpose flour 5 plus years..Thanks!
Old 07-18-2012, 03:24 PM
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Commercially milled flour has all of the good stuff removed.

Purchase whole wheat berries and grind yourself. Whole wheat berries will store for 30 years.
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Old 07-18-2012, 04:02 PM
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^^ what she said.
Old 07-18-2012, 04:16 PM
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Quote:
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last? if this has been discussed already please excuse me as I couldn't find any info on it..I would like to hear of your experience for storing all purpose flour 5 plus years..Thanks!
Well, to answer your question instead of someone else's, I've had flour out of mylar that was perfectly good 8 years later.

On the flip side, I've had bread flour out of the original bag that was over 2 yrs old and perfectly fine and made a fine loaf of bread. And I'm particularly fussy about stale tastes. Got to keep it dry and cool (nothing you want to keep in a damp basement) or where bugs might get at it, but what else is new?
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Old 07-18-2012, 04:16 PM
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You can expect 10, perhaps as many as 20 years out of flour stored in mylar w/ O2 absorbers, stored in a cool dry place.

While it's true that wheat berries are the most reliable way to store "flour," and they will provide greater nutrition than typical general purpose white flour, there are reasons to also stock regular flour.

One is that some palates may not adapt to whole wheat flour easily, and white flour allows for a transition. Certain recipes require both whole wheat and GP white flour. And white flour is actually pretty cheap.


http://ift.confex.com/ift/2004/techp...aper_25988.htm (testing of LTS flour kept in low oxygen environment)

http://www.tribwatch.com/artStorageLife.htm#flour (5 years at 70 degrees, proportionately longer at lower temps)

http://survivalacres.com/information/shelflife.html (15 years plus)


I have 150 pounds of white flour stored in mylar w/ O2 absorbers, temps 60 to 65 degrees. I have a lot of wheat berries stored as well.
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Old 07-18-2012, 04:21 PM
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According to Jackie Clay who writes for backwoods home magazine, store bought AP stores easily for several years in the paper sack from the store. Beyond a couple year, you need to think of Mylar bags. After 4-5 yrs you may have to sift and screen it to remove clumping. But it will still bake up just fine.
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Old 07-18-2012, 04:22 PM
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Quote:
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You can expect 10, perhaps as many as 20 years out of flour stored in mylar w/ O2 absorbers, stored in a cool dry place.

While it's true that wheat berries are the most reliable way to store "flour," and they will provide greater nutrition than typical general purpose white flour, there are reasons to also stock regular flour.

One is that some palates may not adapt to whole wheat flour easily, and white flour allows for a transition. Certain recipes require both whole wheat and GP white flour. And white flour is actually pretty cheap.

I'll add a couple references to the shelf life of flour in a bit.
goose3,
You make a good point, I have white flour stored in #10 cans and will use 1/2 & 1/2 then 1/4 & 3/4 to make to transcion my family to whole wheat breads.
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Old 07-18-2012, 04:27 PM
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Thanks for the info.
Old 07-18-2012, 04:30 PM
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Thanks everyone..........I need to find a place to store it now? I have a basement but it by no mean's stay's that cool in the summer..any suggestions?
Old 07-18-2012, 04:56 PM
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I have two 5 gallon buckets of flour in mylar and O2 absorbers in my basement. It usually maintains a temp of around 60 degrees. I am also curious how long it will store...
Old 07-18-2012, 04:57 PM
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Quote:
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Thanks everyone..........I need to find a place to store it now? I have a basement but it by no mean's stay's that cool in the summer..any suggestions?
I have my stuff in workbenches built against the wall. That means they draw "coolness" from the concrete floor and walls, which draw their coolness from...the earth.

So if you can build something that doesn't allow air to circulate too much around them, you'll probably find you can create a basement "cache" whose temperature inside is much less than the ambient air temp. You could even enhance that by using foam insulation to further buffer the inside (which is in contact w/ the cooling earth) from the warmer air outside.

In my basement, I checked w/ a digital thermometer inside and outside those "caches;" inside I had an even 60 degrees; outside, I'm in the mid to upper 60s.
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