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Best flour/ingredient container that doesn't allow light degradation (and is it necessary?)

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Best flour/ingredient container that doesn't allow light degradation (and is it necessary?)

Pirendeus | Feb 17, 2016 11:41 AM

I've asked for help with selecting ingredient containers in the past, but I'm still hitting a brick wall. It seems 99% of kitchen containers are clear glass/plastic, and the remainder are not durable or don't have well-sealing lids. Looking through prior suggestions (both here and on other sites), people commonly recommend Cambro (lid doesn't really seal well) or oxo pop containers (not a great sealing lid, plus its clear so light can degrade contents) or mason jars (good seal, but again its clear so light shines in) or lock and lock (again, clear glass.) Furthermore, none of these other suggestions/reviews really dealt with my primary concern of degradation, so I'm not entirely sure if their product choices considered the problem to be negligible or just ignored it.

I don't use a ton of AP flour/white sugar/special flour/brown sugar, and therefore these ingredients sit on my counter for a while. so it really seems that a translucent material is needed for good preservation. Or am I just overestimating the problem? (And I'd like to avoid having the ingredients stored in their original bag within a canister. While this would solve the problem, it looks bad and isn't very efficient when used. The other common solution [refrigerator storage] isn't practical for me.)

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