Choose a cool, dry, dark storage location
Keep flour away from heat, light, moisture, and strong odors
Use airtight containers with tight-fitting lids
Transfer flour from original packaging into sealed containers
Use food-grade buckets with gasket lids for large quantities
Add oxygen absorbers for long-term storage
Freeze flour for 48 to 72 hours before storing to kill insect eggs
Let frozen flour return to room temperature before sealing
Store white flour longer than whole wheat flour
Store whole wheat flour in the refrigerator or freezer
Label containers with the flour type and storage date
Rotate stock using first in, first out
Check periodically for pests, clumping, or off smells
Keep flour off the floor and away from walls
Avoid storing flour near appliances or sunlight
Use vacuum-sealed packaging for smaller portions
Divide flour into smaller containers to reduce repeated air exposure
Store in the freezer for the longest shelf life
Keep containers clean and completely dry before filling