Chef Forum banner
1 - 5 of 5 Posts

· Registered
Joined
·
5,502 Posts
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.
 

· Registered
Joined
·
4 Posts
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).
 
1 - 5 of 5 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top