How to store atta for long time?

Attention all atta lovers! Let’s address the elephant in the room- how can you store your beloved atta for a longer period of time? I know, I know. You want your rotis to be fluffy and light as air but storing atta can be tricky. But fret not, because I have got you covered with some tips and tricks that will make sure your atta stays fresh like it was just ground.

Airtight is right

The first rule of thumb when it comes to storing any kind of flour is keeping it in an airtight container. Attas contain plenty of oils and fats that tend to turn rancid if exposed to air for too long, making them taste musty when cooked.

So make sure the container or bag you are using has a tight-fitting lid or seal. Better yet, consider investing in a vacuum-sealed container that will suck out every last bit of oxygen from within its confines leaving no space even for tiny dust particles which may accumulate into bigger problems down the line.

Cool dry place away from moisture magnets

Another important aspect while considering storage options is temperature . As much as possible avoid rooms with high humidity levels such as basements \ bathrooms \ damp corners/ where water tends to collect , since excess moisture can lead not just only mold growths but also attract pests such as termites or ants leading complete wastage thereby rendering your flours unfit for consumption which nobody wants after eating dry fruits they now have invite bugs near by inspite trying hard enough ?? Hell No!

Instead go instead go pro-active by oping this magical word – ‘Freezer’ – yes placing packs (pouched \ Zip lock)of flattened dough works everytime ! When refrigerated properly (in sealed freezer bags), whole wheat flour stays good quality up until about six months., interestingly it does not get frozen too much which is great keeping flavor intact. As a safe practice do keep atta container horizontally rather than one on the other for easy identification & minimizing clutter.

Remember to label these freezer bags with expiration dates immediately when you place them into storage, as multiple bags may cause confusion at first glance so always be sure before using or discarding .

Post-purchase Processing

Love your Atta and it will love you back !! Always avoid storing newly store bought packets directly in the containers ,as they are naturally filled with lots of air, removing where ever possible (yes inspite of precautions taken by packaging) only results in longer shelf life while stored !

Consider either sieving on some coarsely crushed salt i.e. Sodium Chloride / crystals made from Calcium Carbonate (for an eco-friendly/ cost effective option), or spreading onto large baking sheets /wire mesh trays – this helps remove impurities such as insects \ foreign particles from packing but also dries up any moisture content that was there initially.

Pro tip: You can add a pinch of most sought after condiment Turmeric T and Red chili powder if available per kg ,both have antibacterial properties thus helping fight fungus/bacteria/fly infestation at initial stages itself .

Proper handling techniques

Now comes the tricky part; somehow flour gets all over my clothes every time I transfer it into new containers? Ahem… bear with me let’s focus shall we ?

Whether tare transfers between sacks OR unpack already sealed suvidha packs.
Always start by carefully tearing off the top portion without completely destroying packaging, opening outwards then grab both sides till smooth out gently towards countertop bearing parallel movement to evenly distribute mass inside thereby enabling balance shipment else gravity finally takes toll causing loss balance + spills unnecessarily inviting mobs holding ‘jhaandoos’ !!

After transferring your atta another hint? do not forget to clean your containers thoroughly & dry it completely don’t be lazy , you’re doing nobody any favours by leaving it for someone else until they encounter foggy residues or let’s just say ghosts off unsanitization lurking around .

Portion Control

It is advisable for small nuclear Indian families to consume <1kg pack before expiry, down-sizing serving help in elongating self-life which comes priority! Consistent breaks-into smaller packets, are perfect throwing away never opened previously sealed baggages!

Out of the total have a count reduced weight i.e. everytime (1 kg > reduce ~10 % filling) ensure remaining flour has only option left-air escape while stored + expansion once heated ? The lesser the space oxygen can occupy more fullness :Proud Atta owners always buy bobs of loose( dhania ) herbs sprinkle generously inside bags work like pro miracle workers also saving loads on fumigator visits.

As a last resort inspite trying various techniques if no bites/ tricks working go old school give away mix up with other grain flours making cobbles \pancakes / cookies these definitely won’t need reservations either ! Why make regular boring chapatis when we can creative and address hunger cravings simultaneously YES Rock On!!!

Checklist

To avoid any discrepancies in this step-by-step guide I’ll quickly list them out here –

  • Invest in an airtight container.
  • Keep your atta cool, dry and far from moisture magnets & light sources
  • Remove newly store bought packs from their initial packaging – sieve/dry-roast salt crystals carefully
    -Add turmeric powder/chili powder to fight fungus fly infestation common signs initially noticed as powdery mould/fungus growth marks ; indicate high humidity levels !
  • Keep all necessary tools handy prior processing bulk purchases; cleaning utensils ready!

Rest assured follow these tips and tricks religiously you’ll certainly say goodbye to the problems of stale atta once and for all! Take my word on it, you will thank me later.

Happy cooking !

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