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In Britain we use more wheat flour than anything else - and contrary to popular opinion it"s not every-lasting, certainly not in peak condition. Wholemeal flour can be kept for 2-3 months, white flour for up to 9. Both should ideally be kept in in their bag or decanted into a dry container - and kept in a cool, dark place. It should then be sifted, before using, not to remove lumps - but to incorporate air. See 'Flour'; 'Flour, White'; 'Flour, Wholemeal'; 'Flour, Strong'; 'Flour, Tipo 00'
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