Dry Storage

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
  • Dry storage pertains to those foods that do not support bacterial growth because they do not contain moisture or because they have been packaged by the manufacturer to have a long shelf life. This includes flour, sugar, salt, leavening agents, cereals, grains, oil and shortening, and canned and bottled foods.
  • Dry storage containers should be closed tightly to protect from insect and rodent infestation, as well as to prevent contamination from dust or other airborne particles.
  • Dry food should be stored in a cool, dry place that is raised off the floor, away from the wall, and not under a sewage line.