My flour looks like this. Maybe yours doesn’t. I guess I could buy nice canisters or come up with ready mades that suit my life style, but I don’t use that much wheat flour these days. I flinch at the idea of needing to decant it to use it.
Why should I have to? I usually weigh flour, which makes decanting unnecessary. If I use the scoop and level system, though, which many recipes call for, the bag makes it a bit difficult to access the flour for consistent measuring.
A solution seems obvious to me, but didn’t really excite Arthur’s people. What if my flour bag looked like this? The same size bags would still accept the same labels, same quantities of flour, 
same packing and shipping constraints; but putting the opening flaps on the side would almost double the size of the access hole. I’d be able to scoop and scrape to the bottom of the bag!
Maybe I should send a note to Pillsbury? Commercials could show their Dough Boy playing in a bag, giggling like a little kid with a big packing crate.