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How to Store our Flours

 

We carefully stone-mill your flours for maximum flavor and nutrition, and keep them cool every step of the way to preserve all of those great nutrients and taste. The cooler you keep them in your home, the better they'll be! Unlike industrial roller mills, our stone mill gently crushes all parts of the grain so that the nutrient-rich bran and germ are incorporated into the flour instead of being stripped away. These nutrients are perishable and can affect flavor over time.

Here are our recommendations for keeping your Janie's Mill flour as fresh, tasty, and nutritious as possible.


1. Store in your Fridge or Freezer

Janie's Mill flour is a fresh ingredient! To keep your flour fresh, we recommend storing it at or below 60°F.

Even our sifted flours contain 70% to 90% of the whole kernel, including the healthy but perishable oils, proteins and vitamins. No matter which Janie's Mill flours you use, you get more flavor, and more nutrition, when you keep them cool!

Our whole grains are more shelf-stable, but we still recommend storing them in a cool, dry place for optimal freshness and flavor.

2. Keep Airtight

Unopened sealed bags may be stored as-is. Opened products should be transferred to an air-tight container and stored in a cool, dry place.

3. Use Within 9 to 12 Months

You'll get the best flavor and nutrition when you use our flour soon after it is milled. If you store it at room temperature, you should use it within one month. If the products are in your refrigerator, they will keep well for 9 to 12 months

4. Freeze for Longer Storage

If you freeze your flour, it will keep well almost indefinitely! If you purchase larger quantities that won't be used right away, put in an air-tight container in your freezer for the best taste and nutrition.

If you have any questions about storing your Janie's Mill flour and grains, contact us at info@janiesmill.com.

With Stone-Milling, You Get All the Goodness in Every Grain

At Janie’s Mill, we combine the time-tested technology of stone-milling with modern science and the miller’s art.

Our stone mill gently crushes all parts of each grain at cool temperatures so that the nutrients in the bran and germ are retained.

This means that you get all the nutrients of the whole grain in the exact proportions that we humans evolved to eat.

More nutrition translates into more flavor! You’ll taste the differnence in everything you make — from cornbread to cookies to quick breads to artisan loaves!