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FLOUR: Ideal storage temperature

post #1 of 5
Thread Starter 

Hello Pastry chefs,

 

I would like what is the right storage temperature for flour? Thanks you.

post #2 of 5

Don't know ideal but can tell you elevated at least 6 inches off floor in a clean dry place not subject to hi humidity. A/C on all day off at night is not good for it as it causes condensation even in flour. Here in Florida on a hot rainy day when flour is delivered a 100 lb. bag will weigh about 103-105 depending on humidity even in plastic lined bags. Hard for a pastry chef here.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 5
Thread Starter 

Thanks indeed Chef for sharing invaluable experience.

 

post #4 of 5

white flour will do fine at room temperature and not really start losing its nutritional value for several months. I keep my whole wheat flour in the walk-in as it is much higher in oil content and I don't use it fast enough that I don't worry about that oil going rancid.

post #5 of 5

where the flour is kept is a very important thing because the flour absorbs humidity and heat also. these temperature matters in your recipes and can alter results. keep it in a clean, aerated and away from heat (room temperature is perfect).

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