How Long Does Flour Last (And Why)?

Exact Answer: 3 to 8 months

On someone’s birthday or wedding, the occasion becomes worthless without a cake. The cakes are sweet and lovable to our eyes. However, making a yummy cake requires a good quality of flour in the proper amount.

Flour is the main ingredient used in almost every food recipe. Some people prefer food that is sweet whereas some prefer spicy food. It depends on the people’s mood what they want to eat.

People use whole wheat flour for daily cooking purposes. China is the major wheat-producing country in the world at present. India, Russia, the US, and Canada follow the lead.

How Long Does Flour Last?

Types Period 
Whole flour3 to 8 months
White flour (with low-fat content)More than 9 months 

By definition, flour is a finely ground powder that comes from grains or plants rich in starch. After wheat is grown and harvested, it goes through a long process of cleaning, sifting, and conditioning. After that, the actual milling process begins.

Cakes, biscuits, bread, tortillas, pizzas, and many more can be prepared. There are different types of flour used for making various dishes.

Talking about serving a dessert, all-purpose flours are used as a dessert recipe. Maida is refined flour that is similar to it. It is the preferred choice of flour while baking.

Flour is likely to be a good source of dietary fiber. It also contains some necessary nutrients like carbohydrates, proteins. It has some vitamins and minerals too. People choose food according to their diet plans.

Some types of flour have better nutritional values than other flour. Taking an example, white and all-purpose flours are less healthier than others as they are refined to remove the bran and germ, which stores most of its fiber and nutrients. 

Flour is prepared in the mills. The wheat flour contains bran and endosperm that has bad fame for making bread heavy. While making some baked goods, the bakers prefer some white flour mixed in the whole wheat flour to make it somewhat lighter.

It cannot be said that flour is bad for our health. Some flours can be bad for health, like refined flours. However, health is the most important thing to be taken care of.

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Why Does Flour Last So Long? 

People from different countries have different tastes and interests. There is a good craze of food among the people if talking about cakes, pizzas, and many other baked foods. 

Coming to the topic of expiry of flour, it lasts not more than 3 to 8 months at room temperature. It wholly depends on the type of flour, its ingredients, and the storage techniques used. Flour is categorized by the level of processing that affects its shelf life. 

Taking an example, the white all-purpose flour stays for a long period than the whole wheat flour and alternative flours. It is due to how it has been processed. Therefore, it can be consumed for a long period.

The whole wheat flour contains all three parts of grains, bran, germ, and endosperm. The bran and germ are rich in oils that make the flour more vulnerable to get spoiled soon. It happens when fats wither upon exposure to air, moisture, or light that results in a foul smell and undesirable taste.

The flour’s expiry also depends on how it has been stored. It can be thought of keeping it in an air-tight container like a plastic bag or food bin in a cool and dry place to preserve its freshness. Freezing or refrigerating can further help in increasing the shelf life of flour.

Conclusion

It can’t be denied that flour is a widely used pantry staple in every country. It is an asset to most dishes as it makes the food tastier. How long the flour will last depends on what type of flour it is. 

Due to lower fat content, the white flour lasts longer than the other flour. It is also true that refined flours are also not good for health. Therefore, it is advised to consume it in small quantities.

Using natural flour is the best way to stay healthy. It improves various metabolism inside our body. Eating healthy food is the only way to survive for a long period. 

References

  1. https://www.cabdirect.org/cabdirect/abstract/20043213266
  2. https://www.sciencedirect.com/science/article/pii/S0924224404001906
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