The best way to store flour and sugar is to make it last longer

If you like to cook, chances are good that you also enjoy creating stocks of necessary groceries. A pantry full of flour, sugar, yeast and various additives allows you to bake two trays of cookies in the blink of an eye, make a two-tier cake or muffins – the list is long. But just as it is important to have all the necessary ingredients at home, it is just as important to store them properly.

In order for the food not to spoil and to always be at hand, it really pays to store it properly, such as flour, sugar and salt. It is crucial to keep the ones that are very necessary for cakes and other sweets in a cool and dark place and tightly closed. In that way, you will extend their shelf life, but you will also prevent them from running to the store at the last minute, when you notice that something is wrong with you, writes tportal.


It is best to keep multipurpose flour in a hermetically sealed container at room temperature, and the emphasis is on the word “hermetic”. Namely, after you open the flour, it is not enough to simply fold the edges of the bag and leave it that way. It is best to transfer the flour to a bowl with an airtight lid, and thus you will avoid the invasion of insects in the kitchen.

There is no need to store it in the refrigerator or freezer, a dry environment is actually best for long-term storage.

Other types of flour, including whole wheat and other alternative flours, are significantly less stable than the universal one. These species are more easily scorched, so care should be taken not to keep them at higher temperatures.

Also, due to shorter stability, it is recommended to pay special attention to the expiration date. Such types of flour, especially those obtained from walnuts, almonds and other nuts, are even recommended to keep in the freezer.


It is best to keep the sugar at room temperature in an airtight container. Lumps can form in granulated sugar, but they can be easily broken with a fork. Brown sugar is especially prone to hardening, so you will need to soften it before measuring and using. You can put a piece of apple or bread in a bowl with sugar because it will release moisture and prevent hardening.

You can also put brown sugar in a glass bowl, then in the microwave with another glass bowl filled with water – the moisture should soften it in less than a minute (check at intervals of 20 seconds to avoid overheating).

Powdered sugar is good to store at room temperature, as long as it is in an airtight container. Although cornstarch has been added as an anti-lump agent, you may need to stir or sift it to get rid of all the lumps.

Baking powder and baking soda

Baking powder and baking soda should be stored at room temperature, away from heat and light. Baking soda is best kept in an airtight container, not used from an open bag.

And whatever you do, don’t use the one you opened and put in the fridge to bake the cake, even when you need one or two teaspoons. Namely, the open packaging of baking soda is a great means of absorbing unpleasant odors, so it would not be good for food preparation.

Vanilla extract

Store extracts such as vanilla or almonds at room temperature, away from heat and light. There is no need to keep them in the refrigerator even after opening.

Cooking chocolate

Store the cooking chocolate, chocolate crumbs and drops needed to prepare the dessert in hermetically sealed containers in a cool place and as far away from light sources as possible.

Source: Vesti online by

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