1. Purpose of storage:

　　 Storing flour has a positive meaning in supply and users. Storing flour brings four benefits.

　　1.1. Reduce costs. In business activities, the larger the purchase, the lower the price, the lower the transportation cost, and the higher the credit limit.

　　1.2. Improve flour quality: Everyone knows that it takes time for flour to mature. Storing flour is to give flour sufficient time to mature.

　　1.3. Stable quality: Flour is always a biological product. Although the miller will do his best to stabilize the product, there are unavoidable differences. Such differences depend on the experience and skills of the baker to adjust. These adjustments can only be carried out after testing the properties of flour in advance. The more stocks you have, the more testing and adjustment work can be reduced, and the consistency of the product can be prolonged. Moreover, the flour is less stable than the matured flour during the maturation transition period.

　　1.4. Guarantee the supply of goods. The more stocks there are, the fewer opportunities for short goods and the more adequate supply of goods.

　　2, storage method:

　　 There are basically two ways to store flour, one is bulk storage and the other is stack storage.

　　2.1. Bulk storage: This method is mainly used in flour mills or large-scale users. This method can reduce a lot of packaging and transportation costs.

　　2.2. Stack storage: This method is to store the flour after packaging. Although the total cost is higher than that of bulk storage, this method is flexible and has low investment costs. This method is the most commonly used method.

　　3. Key points of storage:

　　The main points raised here are based on warehouse storage.

　　3.1. Good ventilation, air is needed for flour maturation. This is the respiration of flour, and the freshly ground flour still has a time for sweating, during which time the flour will emit a lot of moisture and heat. Ventilation can strengthen the exhaust of water vapor and help heat dissipation.

　　3.2. Humidity and dryness: storage is to pay attention to the humidity of the warehouse, because flour is very hygroscopic, and when the water content of flour is high, it is easy to deteriorate and mold. The ideal humidity for storage is between 60% and 70%.

　　3.3. Cool temperature: The maturation of flour is closely related to the temperature. The temperature is high and the maturation is fast. But when the temperature is too high, the protein in the flour may be destroyed; the increase of enzyme activity and abnormal chemical reaction will affect the quality of flour. The ideal storage temperature is between 18℃-24℃.

　　3.4. Clean environment: Flour is food, it is easy to attract rats and ants and insects. Keeping the environment clean can help reduce the pollution of pests and microorganisms. Try to use a vacuum cleaner to clean up to avoid scattering dust on the ground.

　　3.5. No peculiar smell: Flour is highly hygroscopic, and it is easy to absorb peculiar smells from the surrounding environment. The baked products produced also contain peculiar smells. Therefore, the flour and odorous items should be stored separately, or the flour should be stored in a ventilated position upstream.

　　3.6. Leaving the wall and the ground: National laws stipulate that all food packaging must be separated from the wall and the ground. The advantages are:

　　 1). Improve ventilation, which is conducive to the breathing and cooling of flour.

　　2), easy to clean, easy to clean up the flour scattered on the ground

　　3), reduce pest pollution, because it is refreshing, pests are not easy to form nests.

　　3.7. First-in-first-out: The operational law of warehouse management can ensure stability and reduce artificial expiration.

　　3.8. Pallet selection: When the flour is stacked on the pallet, it can meet the requirements of leaving the wall and the ground, and it is also conducive to handling.

　　 Code boards are manufactured in a variety of raw materials:

　　1) Wooden pallet mix: This kind of pallet is more common, but it is easy to be eaten by insects and pollute flour. It is also easy to cause wood thorns to enter the flour bag.

　　 2). Plastic mixing: It is better at present, which can reduce the chance of flour pollution.

　　3), Watong paper mixing: except for one transportation, it is rarely used. Easily damaged, not durable, especially in flour storage.

　　In order to prevent insects, the mixing needs regular sun exposure to kill the parasitic insects.