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* Store flour in an airtight container
to prevent absorption or loss of moisture. Place large bags in a big covered container. In hot, humid weather, buy flour in
small amounts and keep in the refrigerator or freezer. Flour stored in a warm place, is likely to become infested with insects.
* Keep whole wheat flour in the refrigerator or freezer the year around. Natural oils cause this flour to turn rancid
quickly at room temperature.
* Flour absorbs odors. Do not store near soap powders, medicines or other items with strong
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* Bread keeps fresh if stored at room temperature
in a cool, dry place. Refrigeration speeds staling. In hot, humid weather, however, bread kept for more than two or three
days should be refrigerated to retard mold growth. Some whole wheat products have no preservatives added. Because of the fat
content of whole wheat flour, these products can become stale quickly. Be sure to check for freshness at time of purchase.
Store properly at home for maximum quality.
* Store brown-and-serve breads, English muffins and other high-moisture breads
in the refrigerator.
* Keep hard-crust breads, such as French bread, at room temperature and use within one to two days
of purchase. These breads are made with water rather than milk and dry out quickly.
* Most breads are packaged in moisture-
and vapor-proof wraps (polyethylene bags) which are good for storage. Other containers used to store bread should be cleaned
with a solution of baking soda and water rather than soap. The odor of soap can transfer to the bread. Do not reuse bread
wrappers for food storage.
* For longer storage, freeze fresh bread. Freezing will not freshen bread. It just preserves
freshness present at the time of freezing.
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