How do I store 15 bags of strong white bread flour? UPDATE

Primrose

Probably one of those large lidded plastic storage boxes for kids' toys but I wouldn't keep it in a shed or garage where there's any risk of damp. Probably a cool dry bedroom would be the best place.
Please DO NOT RISK putting it in a loft where temperatures could rise considerably on a warm day. Flour and grain products can be highly inflammable under certain conditions and you could be at serious risk of an explosion or a fire starting which would go out of control extremely quickly.
If you have a couple of those blue sealed freezer ice packs which you could put in a waterproof bag so that any moisture doesn't migrate to the flour bags you could put them in the plastic box to help keep the temperature down, but they would need to be changed every 48 hours & refrozen which I imagine would be a real pain.

BitterAndTwisted

White flour can be kept for aeons. It's the germ in the wheat which causes wholemeal flour to go rancid and white flour has none. Keep it somewhere cool and dry and it should be fine. If you can get a sealed container for it like that galvanised bin for the spuds I'd definitely consider keeping it in the garage if there's no sign of rats anywhere.

MrsE_2

The one I use fot the spuds is this shape

http://www.ikea.com/gb/en/catalog/products/60045656

But in metal material, like this

http://www.ikea.com/gb/en/catalog/products/00095055

They don't apear to sell them anymore, which is a shame.

westcoastscot

Put it in the freezer in batches for a couple of days to kill off anything lurking, then it will store somewhere cool for ages - just package well for mice etc. I routinely buy 3 - 4 monthly when i'm in the city and have choice and store it this way - i've never had a problem. I store them after a dunk in the freezer in a big lidded tub in a kitchen cupboard

misskool

i thought the cold space was to kill any flour beetles that might be lurking?

westcoastscot

yes it probably would, but I like to be sure and my storage areas aren't cold enough I don't think.
If I still had an old-fashioned pantry with cold shelf I would by pass the freezer stage.

Paulie'sGirl

I routinely give flour overnight in the freezer to kill anything off, and then proceed as for any dry goods.

I've never tried keeping it outside, but if your garage is built into the house the probablity of rats attacking is remote. I would just keep it in a thick plastic box with tight fitting lid, and check it from time to time.

I feel the need to point out that whilst flour (and many other finely divided dusts) can create an explosive atmosphere, there are special conditions required for this. Like any fuel, it needs to be in the correct ratio to air. Just as a bucket full of diesel will not catch when a match is thrown in, neither will a tub of flour. Like diesel, it needs to be aspirated. Too little dust, the mixture is too lean and said to be below its Lower Explosive Limit (LEL), too much dust and the mixture is too rich and above its Upper Explosive Limit (UEL). Somewhere in the middle is the range in which the dust could create an explosive atmosphere. Essentially, unless you plan to chuck it about and install a fan system in the loft, I shouldn't give this another thought.

PGxx

MrsE_2

UPDATE

Delivered quickly

In boxes if 5. Inside the box of 5 they are shrink wrapped in plastic (the whole 5).

So you only open the plastic for 5 at a time (& its not that hard to use 5).

Lovely dough, the bread cuts lovely:D:T

Alison_Funnell

Glad to hear it all worked out well. Can I ask, what are the use by dates on the bags?

MrsE_2

Alison_Funnell wrote: »

Glad to hear it all worked out well. Can I ask, what are the use by dates on the bags?

Dec 10

They will be long gone:D