When it comes to preserving our flours, we need the right storage equipment. Not all bakeries need the same equipment, depending on their size and production. Whatever the case, large or small, get equipped:
Fermentation or controlled growth chambers: to give you ideal control over temperature, humidity and growth. Deep-freezing equipment and rapid cooling cells to freeze your products quickly and preserve them in optimum condition. A natural process, deep-freezing at minus 18°C preserves nutrients and vitamins intact, as well as the natural taste and flavour of food. Positive/negative cold preservatives and cold rooms to store your food at the right temperature, keeping its taste and nutritional properties intact. Flour does not have a legal use-by date, but it does have a minimum storage life (MLS) if it is stored correctly. In organic farming, it has a best-before date of 9 months.