Author Topic: Volume of 50lbs of Flour?  (Read 2782 times)

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Offline sajata

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Volume of 50lbs of Flour?
« on: January 08, 2012, 05:04:22 PM »
I know it all depends on the kind of flour, but i am looking to buy a storage bin for a 50# bag of flour but I don't really know what the volume of a 50# bag of flour is.

I am looking at somthing like this:

http://www.webstaurantstore.com/rubbermaid-9g58-prosave-200-cup-safety-storage-ingredient-bin-with-2-cup-scoop-fg9g5800/6909G58.html


Anyone have an an idea what it would be?


Offline Bill/SFNM

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Re: Volume of 50lbs of Flour?
« Reply #1 on: January 08, 2012, 05:24:25 PM »
I prefer to use two smaller containers for better freshness. I use two of these:

http://www.kingarthurflour.com/shop/items/large-flour-bucket


Offline sajata

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Re: Volume of 50lbs of Flour?
« Reply #2 on: January 09, 2012, 10:18:09 AM »
i actually use 5gal pails with gama seal lids.   works great except for storage.  i was hoping to leave the storage container in place as i extract the flour.

http://www.bayteccontainers.com/gamma-seal-lids.html?gclid=CLebp_ydw60CFUHRKgodEjPxAQ

Offline pizzaboyfan

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Re: Volume of 50lbs of Flour?
« Reply #3 on: January 09, 2012, 11:30:20 AM »
http://www.petco.com/product/5867/Gamma-Vittles-Vault.aspx

I use this one, with great results.
Inexpensive airtight and bugs can't get in

perry

Online Pete-zza

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Re: Volume of 50lbs of Flour?
« Reply #4 on: January 09, 2012, 04:04:50 PM »
According to Tom Lehmann, there is a machine called an Entoleter (http://www.entoleter.com/impactfg.htm) that helps destroy eggs of insects during milling but some eggs apparently escape that torture and end up in the flour anyway. Once they are in the flour and hatch, the bugs are in heaven and do not try to escape the storage unit. But, since bugs can enter ordinary flour sacks from the outside, it is a good idea to store the flour in something that prevents that entry. To rid flour of bugs that might hatch from eggs in the flour, Tom recommends freezing the flour. As I noted at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,2049.msg128617/topicseen.html#msg128617, Tom recommends 45 days for a 50-pound bag of flour. However, that size bag can be broken down into smaller portions for freezing purposes.

Peter

Offline TXCraig1

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Re: Volume of 50lbs of Flour?
« Reply #5 on: January 09, 2012, 05:28:27 PM »
If you do freeze your flour in large quantities, be sure to quickly get it into an air tight container when your bring it out. If there is any humidity in the air, the water will want to condense on the cold flour.

CL
Pizza is not bread.