The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Storage of Large Quantities of Flour

tattooedtonka's picture

Storage of Large Quantities of Flour

Since you folks helped me out in my quest to find good Bread books.  I figured I might as well ask for your help again.  I have quite a large quantity of flour's, and have been storing them inside of their fifty pound bags, in plastic storage totes.  Now after reading some of my newly purchased books, I find that they suggest storing them in a freezer so they dont go rancid. 

I dont know if it matters, but I have 3 main tyes of flour,

1) Knoxbridge Mills- Premium Spring Wheat Flour, For Artisan Bakers,  Unbleached, Unbromated.

2)General Mills- Gold Medal, All Trumps, Bakers, High Gluton, Enriched Bromated Flour, Bleached.

3)Progressive Baker- Fancy First Clear Flour, Spring Clear Flour

Now I just finished putting 150 pounds of flour into 1 gallon freezer bags, and then insde a large tote in my chest freezer. But before I cut open any more fifty pound bags I was wondering how you folks store your flour?  And what kind of shelf life do you get out of them?



brianpink's picture

how much are you baking? 50lb bags? i have been sticking to picking up a couple of 5 lb'ers 2 times a week and it has been great. no huge storage issues, and i have plenty of flour on hand. i generally do about 10lbs of dough per bake, to give you an idea of my quantity.

tattooedtonka's picture

I aquired the large quantity at Auction from a Bakery that closed, and liquidated.  I am going through about 40-50 cups a week right now.  I just didnt want any to go bad if I could help it.  Because I use it kinda slow, it will be some time before I can go through it all.  So was just looking for anybody else who may store their flour a certain way.