Four is a powder ground from wheat. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. From the grade point of view, we can also divide flour into special flour, first-class flour, second-class flour, etc. grade. We eat a lot of them in our lives, especially in most parts of the north, which are mainly pasta. So, how long is the shelf life of flour? Can it still be eaten after being stored for a year? What are the dangers of expiration?

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How long is the shelf life of flour?

The shelf life of flour is usually marked on the packaging bag when purchased, which is one year or 12 months. At room temperature, the shelf life of flour should be between 3 months and 12 months. Depending on the season and packaging method, the shelf life will be relatively extended or shortened. The weather in the south is relatively humid, so it is best to store it in a relatively cool and dry place. In the north, it is better, as long as it is not placed in a place with high temperatures. Putting flour in a vacuum bag can extend the shelf life of the flour appropriately. However, it is better to buy flour in small quantities and multiple times. After all, as time goes by, the nutritional content of the flour will decrease, and it will also become infected with insects and turn yellow, so don’t be afraid Trouble, buy it when you need it.

Can it still be eaten after being stored for a year?

First of all, from the perspective of flour import, there are two ways to import flour, one is retail packaging, which is small packaging for home use Flour packaging. This kind of small packaging of flour is added with preservatives and high-temperature sterilization during production, and the packaging is moisture-proof and wear-proof. The general shelf life is 1 to 2 years; the other is large packaging (commonly known as business packaging), usually 50KG and 100KG sacks. Although this kind of packaging has also been added with preservatives and desiccants, the packaging is relatively poor in moisture resistance and wear resistance. It is only suitable for bakeries and restaurants, not suitable for retail. The shelf life is generally one year.

So please refer to what kind of flour you buy to determine whether it is edible.

What are the dangers of expired flour?

Expired flour is very harmful. A common problem with flour products is that worms will grow after being left for a long time. The eggs are usually produced using high temperatures. Killed, but some eggs will still remain. Once the time exceeds half a year, the temperature and humidity will activate and worms will grow. This kind of insect is called meal beetle, and it produces a toxin called "benzoquinone", which is a typical carcinogen