Canisters are a great way to preserve the dry ingredients in a commercial kitchen. They provide and air tight seal, which is crucial to preventing moisture from getting in a making the dry ingredients turn into hard clumps. Choose from varying sizes to ensure that the canister will hold the right amount for your restaurant.
When moisture gets into a dry ingredients container, the food can turn rock hard, or even worse, it can spoil. To ensure no moisture gets into your dry goods, make sure the seal on your canisters is air tight. There are a few other tips for preventing spoilage with dry ingredients. Brown sugar should always be stored with a piece of bread to absorb any additional moisture in the canister. If brown sugar hardens, it is virtually impossible to get it returned to its original state. If granulated or powders sugar develop large clumps, it is fairly easy to pound or sift the lumps away.
Standard flour will store well for up to eight months if kept in an air tight container and in a cool, dry area. To prolong the storage time, the flour can be stored in the refrigerator or freezer, again, making sure that no air (and consequently smells) can get into the container and fester. White rice can be stored in a cool, dry place for many months without affect, but it is best to store brown rice in the refrigerator as the germ can ripen and cause the rice to go bad.