How To Store Flour Correctly. It has certainly happened to everyone to find the harmless butterflies in some old bag of flour (Wheat calenders), do not worry, it is a sign that the flour you are using is good and of quality.

Flour butterflies cannot reproduce in chemically treated flours. It can happen simply because you put the flour back in the wrong place, perhaps near a heat source, or in a place where there is light.

How To Store Flour Correctly

The deterioration of the flour, or the presence of small insects is more likely to occur in organic products, or that they simply contain wheat germ, or because you have purchased a product that has not been chemically treated.

So what to do to preserve it correctly? All flours have an expiration date, respect it. A valid help can be to store it in airtight containers, this will protect the flour from drafts or humidity and prevent it from absorbing unpleasant odors, Another solution is to place it in food bags in the refrigerator. I've found people who even freeze it.

The best way to store flour

Use natural anti repellents, the best I know is laurel. Wash a few bay leaves well and leave them in your closet next to the flour.

But the most used method that always works is to buy a few at a time, only the one we're going to use, avoiding the leftovers of half bags in the cupboard.

But it's still good?

Eyes and nose are the only tools I know of to check if the previously stored flour has gone bad, so pay attention to color and perfume.

What do I do, I throw it?

Recycling imperfect flour can be a good opportunity to give space to your creativity. Here are some suggestions:

The salt dough, guaranteed fun for children and adults.

Glue: A part of flour mixed with 4 parts of water and you will get an excellent glue.

Biscuits for your pets

My grandparents used it as a fertilizer by mixing it with the soil.

Reuse bad flour

During our professional practical courses that we carry out in our Italian pizza school, we learn about many types of flours and prepare different doughs every day. You would like to participate in one of our professional practical courses? To know more follow this link.

For the less fortunate who don't have the time or resources, I remember that here on our site there is a Fantastic ONLINE PIZZAIOLO COURSE. You will find all the information here.

See you soon

Silvio Cicchi