As you know, I’ve been doing a bit of bread baking lately. This has been lots of fun, but it brings with it a bunch of new items to my cupboards. All of a sudden there is spelt flour, and barley flour, and rye flour as well. I’ve been trying to find a way to keep it all organized and neat, trying to figure out the best way to store my flours.
Let’s just establish a few basics about storing flours: dark and cool is best. The fridge or freezer is excellent. If I had room to put my flours in the freezer, I would. Mostly I just try for cool and out of the way.
I buy flours in the bulk section. I don’t go through enough to buy a five-pound bag of each type. I only use a few ounces each week, and I don’t want a large amount that might go rancid. But little bags from the bulk section can get messy and out of control, and I worry about losing the twist-ties that tell me which flour is which. There had to be a better solution.
This is why I went to the restaurant supply store the other week, the trip I told you about. I was looking for containers for storing flours. I needed a visit to Cambro Land.
Cambro Land is my personal name for the aisle where they keep all the Cambros—those heavy, food-grade plastic containers most often used in restaurant and catering kitchens. If you’re not in the industry, you might not have heard of Cambros, or may not know what they’re called, but they are awfully useful.
The Cambro Manufacturing Company makes a large number of food storage items—they got their start by inventing those plastic trays used in cafeterias and hospitals—but I was focusing on the plastic storage containers. They come in round and square versions, with lids that snap on tight. They also stack well on top of each other.
I make an effort to store most of my food in glass, but Cambros are my one exception. They are durable,can be used in the fridge or freezer as well as at room temperature, and they seal tightly to keep out odors (which flours easily absorb). They are great to have around the kitchen. I even use one in the sink for my compost, because it keeps the smell in and the flies out.
I’m partial to the round Cambros, because I like the look of them. Anyone scientifically minded will tell you that square ones utilize the space better. I bought one-liter containers for my rye, barley, and spelt flours, which look a whole lot better than baggies from the store. I like that they can go easily into the freezer, and I can see at a glance if I am getting low on a particular flour. I’ve used the brown kraft paper labels I found here, but once I manage to unpack my label maker I will make them a waterproof, smudge-proof label like I did for my spice jars. I’m really happy with this solution.
I have other sized Cambros I use for other dry ingredients. My flour is in a four-liter one, which is exactly the size to accommodate a five-pound bag (you can see I’m running low).
My sugars are in a smaller size Cambro. I like how the wide mouths allow for easy scooping.
So if you’re looking for a solution to dry goods storage that won’t break the bank, consider checking out Cambro Land, You can find them at a local restaurant supply store or through a sales rep in your area. They are also available through online restaurant supply stores, though I have no experience with these so I’m not endorsing any one company. But Cambros are durable and useful. There’s a reason the pros like them so much.
Do you have any clever solutions for storing dry goods? I’d love to hear.
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We used Cambros in school and they are so versatile! Like you, I do prefer glass though. Since I’m such a sucker for vintage canning jars, many of my flours and baking ingredients get stored in those with new rubber sealing rings.
I actually use “recycled” plastic Folgers containers — the big red ones with the handle built into the side, and the tight-fitting black lid — for my flours. My mom buys Folgers, and gave me some of them. I also use one to store my Japanese rice after I have opened the bag. They also stack easily, which is important as I have a small apartment kitchen. However, I was heavily influenced by reading your post on glass storage containers, and gradually would like to get some of those for things like dried beans and pasta.
Hi Tara.
Really enjoyed your article – i like your description of Cambro Land.
Hope you’re okay with me linking to this from our facebook page.
Thank you.
Felix Bazgan
Digital Marketing Manager
fbazgan@cambro.com
Cambro Manufacturing
Sure, Felix, Glad you liked the post.
In my mother’s kitchen (and my mother-in-law’s), large steel/aluminum containers are used to store lentils, rice, wheat flour. Most of these items are bought in bulk at the beginning of the harvest season as the stores begin restocking. Whole spices are purchased and ground (turmeric, red chilli, garam masala, coriander-cumin powder), then stored in smaller steel ‘dabbas’ (generic term for containers). Round steel containers are a common sight in traditional Indian kitchens. No wonder many brides get steel vessels, plates, glasses and containers as wedding gifts when they get married!
Plastic is a rarity but that is soon changing…
I use clear plastic containers because they are light and cheap. But yeah, I’d like to move to steel as well!
I have buy sugar, rice, and all purpose flour in 25 pound quantities. I find the containers that are marked for pet food work very well. I use quart glass canning jars for gluten free flours, grains, and beans. Or reused glass jars of the right size. Anything to keep bugs out!
I love Oxo pop containers. They are square, and come in different sizes. One is perfect for a 5-lb bag of flour, and others are smaller for those bulk items.
Hi, Tea. Nothing about storing flours this time, just a quick “THANK YOU” for turning me on to Darrah Parker’s “Slice of Life” photo class. I happened across a photo of you that she used to illustrate a point in today’s lesson and made the mental connection to you, and realized I had never thanked you for that idea, ‘way back before Christmas! I am enjoying the class very much and have already taken some photos that I am quite proud of! So, thanks, kiddo, for a great lead!
How great! I had seen your photos on FB and wondered if you were taking Darrah’s course. Isn’t she lovely? I am so glad you are enjoying it. You are both wonderful and warm people. I am pleased to hear that you’ve connected. Thanks for the report back!
I too go the bulk store route for flour, sugar, oatmeal, rice and such because I can buy exactly as much as I need and will use before it goes off. I use four-litre (one-gallon) plastic ice-cream containers for the larger quantities and 750 ml (3-cup) yogourt containers for smaller amounts. I can see the contents through the ice-cream tubs – now if they’d only make see-through yogourt tubs. I have both square and round tubs of each size and they stack beautifully.
Bonus is I’m re-using something that most people throw away and they’re free – well, once I pay for their original contents!
I have a combination of plastic & glass in my kitchen. But, yes, what is very important for me is transparency. Life is easier that way. What I am in love with currently are Tupperware containers. They are good quality, durable & have a lifetime warranty. But they burn big holes in the budget & pocket.
This is such a good post. I keep all my flours in their original paper bags in a high up cupboard in the kitchen. It’s always so rammed with stuff that they fall out and explode on my head…I need some of those tupperware!
ps I’m baking my first ever sourdough loaf tonight – so excited!
Thanks for the giggle imagining those bags of flour exploding on your head (though I’m thinking in real life it’s a lot less pleasant, and I certainly don’t mean to laugh at your plight). I am very happy to hear about your bread baking plans. Wishing you luck. Let us know how it goes!