after  expiration day how long flour can be used
Types: Nut meals and flours (such as almond or hazelnut), coconut flour, wheat germ, rice bran, flaxseed meal, hemp seeds. Storage: Refrigerator or freezer, preferably the freezer. Shelf Life: 6 months in the refrigerator, 12 months in the freezer. Posted 23 February 2011 - 08:46 AM. Whole wheat flour really only is good for 6-12 months, and I think the 12 months is really only with refrigeration. I would toss it. Any grain (corn, rice, oats, rye, buckwheat, triticale), legume (peanuts, soybeans) and some fruits and vegetables (potato) can be milled into flour. The grain is milled by breaking up the kernel into the germ, starch/protein, and bran. The resultant mixture is then separated based on particle size. The protein in the flour, when mixed with water and kneaded, can form an elastic dough. The starch, when mixed with water and heated, will thicken liquid mixtures. The primary flour used in the United States and most Western countries is wheat flour. It is used for baking, thickening sauces and gravies, and coating meats, poultry, and vegetables prior to frying. Flour Shelf Life. Flour Types. White flour usually retains its quality for six to 12 months at room temperature, while whole wheat flour is good for one to three months from the date of purchase. It's good practice to write the purchase date on the package so you can make sure the flour is used up before it becomes stale or rancid. Store white flour for two years in the refrigerator and wheat flour for as long as six months. Storing in a 0-degree Fahrenheit freezer allows you to keep white flour indefinitely, or wheat flour for up to one year. Hadn't done bisquits in a while. Wasn't sure how long really. I make em separate that way there's no crust to punch thru creating a high speed purple jet......... Well anyway it had evidently been quite a while as the Use By Date on the baking powder was 3 years old so the can was at least 5 YO. It was solid in the can and took some digging. The flour was at least that old. Thankfully it was pure bleached flour (no food value) and therefore safe to use. Since preservatives play a large part in the answer to how long bread lasts, the answer ranges from a few days to several weeks or more. The shelf life of bread depends on a variety of factors, such as the best by date, the preparation method and how it was stored. Bread is made of flour, water and yeast. Because of its relatively low cost and high calorie density, bread is one of the most popular food staples in the world. For me that is all purpose flour, bread flour, spelt flour, and chickpea flour, along with sugar, rolled oats, steel cut oats, and quinoa. Then the other flours that I use on more of an experimental basis (right now I have barley, millet, rye, and some others) are in quart size mason jars in the pantry. Mason jars aren't perfect because even with the wide mouth ones you can't fit more than a 1/4 or 1/3 cup measuring cup in there. There are no legislated expiration dates for flour in fact dry goods like flour, sugar and even pasta rarely have more than an encoded date. In the case of most flours there is nothing to spoil so it does not expire. The exception being the higher the fat content the shorter the shelf life. An example is whole wheat flour. If you are not going to use whole wheat flour within a couple months from purchase then you should store it refrigerated in a tightly sealed container. Fish is very perishable. It is best to use or freeze fish the day you purchase it. If you purchase fresh fish cello-wrapped from a grocery store, freeze or use it within 2 days of the sell-by date. Fish should not have an overly fishy smell. It it has a strong odor don't eat it.
There are no legislated expiration dates for flour in fact dry goods like flour, sugar and even pasta rarely have more than an encoded date.