Summer is humid, how to prevent the dough from sticking to your hands?

You still use the original flour bag to store it, so when tearing the flour bag, you should pay attention to tear the mouth smaller-just pour out the flour. Every time you finish taking the flour, fold the torn bag in half a few times, and then clamp it firmly with a butterfly clip. In addition to the high temperature, because there is relatively more rain and high air humidity in summer, flour is easy to absorb moisture and agglomerate in the cloth bag, and then it is contaminated by microorganisms and moldy. Therefore, summer is the most difficult time to preserve flour in a year. In particular, it is easier to get insects when packing noodles with cloth bags. Storage temperature will affect the ripening time of flour. The higher the temperature, the faster the maturity. But the temperature will also shorten the shelf life of flour. The recommended ideal temperature for flour storage is 1℃-24℃.

Flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour, which is easy to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 60%-70%. Moisture-proof flour is very simple to me. Wrap it in plastic cloth and put it in a ventilated and dry place. Don't put it on the ground. When in use, the plastic bag is opened, and the flour is sealed in time.

This method is not seasonal. Sany Knowledge Lecture Hall suggests not to buy too much at a time, and choose small packages in the supermarket, 5 kg a bag or 10 kg a bag. The supermarket has sealed fresh-keeping bags for sale. It is usually placed on the shelf of plastic wrap. Several sizes are available. You can buy according to your own needs. Environmental cleanliness can not be ignored: environmental cleanliness can reduce the breeding of pests and microorganisms, thus reducing the chance of flour pollution.

Don't buy too much at a time, just choose small packages in the supermarket, 5 kg a bag or 10 kg a bag. If you don't eat it for a short time, you can also keep it in the freezer. In this way, no matter how long it is left, the flour will not go bad. As for the moistureproof you mentioned, it is a necessary storage condition for flour. If it doesn't agglomerate now, it means it hasn't been wet. It is suggested to transfer the flour to a dry cabinet far away from the ground or kitchen, or put it in a plastic bag for sealing.