Signs that your flour has gone bad

Flour is a product that although you can keep for a long time it does spoil, sometimes it can be before its expiration date if it is not stored properly

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White flour may be safe to eat for a long time but does not keep indefinitely like honey.

Unlike whole wheat flour, white flour can be stored at room temperature and kept for a long period, even after expiration. It is a highly refined flour, where the wheat grains have had their bran and germ removed, so they have lost most of the oil. The more oil the faster the deterioration.

The best way to store flour and keep it fresh is in an airtight opaque metal, glass or plastic container with lids tight, in a cool, dry place. It can be kept for up to a year. You can refrigerate the flour for longer storage of up to two years. Before using it, you must let it reach room temperature

You can also freeze the flour in an airtight container or freezer bag. Although frozen foods can be kept indefinitely, the quality does not last forever.

Save the Food recommends that in any of In all cases, flour is stored away from foods with strong odors.

Whole wheat flour is more vulnerable to spoilage . You must refrigerate it, so it will keep for 6 to 8 months; while in the freezer it maintains its quality for 2 years. To freeze it, use an opaque, airtight and moisture-proof container.

Signs indicating the flour has gone bad

Bad smell. Fresh flour has an odor neutral, spoiled flour smells rancid, like nuts or oil.

Signs of mold. If water or moisture has come into contact with the flour, mold may develop. Although not all molds are harmful, some of them can make you sick, so if the flour shows signs of mold, it is better not to consume it.

Looks faded

Has weevils. Small beetles, commonly known as weevils, can also infest your flour. In these cases the University of Idaho recommends that the product be discarded due to an increased risk of spoilage and foodborne illness.

Do not taste the flour raw

Do not eat raw flour, dough or batter. The Food and Drug Administration (FDA) explains that the grains from which flour is ground are grown in the fields and that like all foods grown outdoors, can be exposed to a variety of harmful bacteria such as Salmonella and E. coli.

If the flour has reached its expiration date but shows no signs of deterioration, it can still be consumed. Instead, the product should be discarded if it has unpleasant odors, discoloration or mold growth.

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