In fact, the storage time of all flour is very limited, just like the bread flour we make bread. Generally, flour mills will advise flour not to be stored for more than six months, especially whole wheat flour.

The main change after storage for a long time is that the oil contained in the flour will start to oxidize when it comes into contact with air, resulting in a stale strange smell. Therefore, whole wheat flour, wheat germ, endosperm and bran are high in content, and germ and bran are high in oil content, so they are most easily oxidized.

Therefore, our flour should be stored in a cool and dry place, and the flour should not touch the ground, which is easy to absorb moisture. If it is opened, pour it into the lid of the covered flour bucket for preservation. If it is a shop with a lot of flour, we must abide by the principle of first in first out to avoid mildew. Try to use up the flour in the flour bucket and pour in new flour. Don't mix it with old flour