Does flour have a shelf life?

The shelf life of flour is generally one year. After opening the flour, it is best to seal it well and place it in a dry and ventilated environment, because flour easily absorbs water and the flour cannot be eaten after absorbing water. Flour is difficult to preserve in the south, especially in rainy and humid seasons. If flour is left for too long, it will become infested with insects and turn yellow. It is best not to leave flour for too long.

What is the shelf life of flour?

The shelf life of flour is usually indicated on the packaging bag when you purchase it, which may be one year or 12 months. At room temperature, the shelf life of flour should be between 3 and 12 months. The shelf life will be extended or shortened depending on the season and packaging method. The weather in the south is relatively humid, so it is best to store it in a relatively cool and dry place. The weather in the north is relatively better, as long as it is not placed in a place with high temperature. Putting flour in a vacuum bag can extend the shelf life of the flour appropriately. However, it is still better to buy flour in small quantities and multiple times. After all, the nutritional content of the flour will decrease over time, and it will also become infested with insects and turn yellow. So don't be afraid of the trouble, just 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-packaged household flour. This small-packaged flour is added with preservatives and high-temperature sterilized during production, and the packaging is moisture-proof and wear-resistant, with a general shelf life of 1 to 2 years; the other is large packaging (commonly known as business packaging), which is generally 50KG and 100KG sacks. Although this type of packaging is also added with preservatives and desiccants, the packaging is less moisture-proof and wear-resistant, and is only suitable for use in bakeries and restaurants, not suitable for retail, with a general shelf life of 1 year.

So everyone should refer to what kind of flour they bought and then decide whether it is edible.

What are the dangers of expired flour?

Expired flour is extremely harmful. Noodle products have a common problem, which is that they will grow worms after being left for a long time. The worm eggs are generally killed by high temperature during production, but some worm eggs will still remain. Once the time exceeds half a year, the temperature and humidity will activate them and cause worms to grow. This insect is called powder beetle in industry. It produces a toxin called "benzoquinone", which is a typical carcinogen.