Flour goes bad
Flour has expired: can you still use it?
In a nutshell:
- Best before date is not an expiration date
- fine wheat flour has a significantly longer shelf life than whole wheat flour
- if stored correctly: shelf life over several years
- Signs of spoiled flour, musty, rancid odor
How long can flour be kept?
The best before date (BBD) indicates how long a food can be kept and how long it can be used without hesitation. So it is no expiration date. Dry foods generally keep for a very long time. The shelf life of flour depends on the type of flour. Whole wheat flours, for example, spoil faster than fine wheat flours. That's because wheat flour makes you feel lower degree of grinding Has. Flours with a high degree of grinding contain more fat and can therefore not be safely used for so long. And the higher the proportion of husks and germs, the faster it can happen that flours spoil.
You can therefore continue to use conventional wheat flour type 405 if stored in airtight, cool place, even if the best-before date has long expired.
Here are a few guidelines for the most common types of flour:
tip: Despite its shelf life, flour can change its taste and baking properties after the best-before date.
Recognize spoiled flour
You can partly see, smell or taste whether your flour is actually spoiled after the expiration date. All flours should smell fresh. A musty or rancid smell is always a warning sign. And even if the product has already expired, it should not lump, but trickle out of the pack.
You can sometimes see pests with the naked eye. If you see the slightest movement, the product is definitely spoiled. In this case, you should definitely dispose of your flour.
Store flour properly
If you want to store your flour in stock, you can leave it in the unopened package. Only when you use it should you transfer the rest into a suitable container. Well suited are:
- tightly closing metal cans
- Jars with screw caps
- Plastic container with a tight lid
The packaging has to be tight, because flours quickly take on other smells. You should also use every flour, whether open or in the original packaging, store in a cool, dry and dark place. If it is stored too warm and the humidity is too high, the enzymes break down more quickly. This affects the ability to bake.
tip: The best storage temperature is 16 to 20 degrees Celsius so that the food does not go bad. Storage in the refrigerator is therefore not necessary.
By packing your flour airtight, you protect it from infestation with flour moths, mealworms, bread beetles or multi-mites.
Coconut flour can be kept for up to a year if it is hermetically sealed. Make sure to keep coconut flour away from moisture, as it can clump and mold.
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