Knowing when to throw away food can be difficult, especially dry goods. The products are marked with a date such as use, sale and best-by. When it comes to baking, you may have more time to bake these cookies than you thought.
USDA's food safety and inspection service, in addition to the Food Marketing Institute and Cornell University, has an online resource called Foodkeeper. There you will find a camp guide with information on hundreds of foods and their best shelf life for freshness and quality of food. Here's an overview of common baking ingredients you probably have in your pantry.
Unopened baking powder can be stored for up to 1
Baking soda, unopened, can hold a surprisingly long time. In fact, it is good for up to three years. If you have opened your baking soda, you should consume it or throw it away after six months. Baking soda and baking soda are both important ingredients in baking, and to be most effective, fresher is always better.
Baking soda and baking soda lose their effectiveness over time. The science of baking – exact measuring, sifting and standing or letting it go – can be easily disassembled by a bad baking mold baking powder or baking soda, which cause change in many recipes. While these are safe to eat for months after standard shelf life, fresher is always better for baking.
There are different types of flour, but most often are wheat and white. Wheat flour has a shelf life of up to six months with unopened storage in the pantry. If you have it open, chilled flour can extend the shelf life to eight months. White flour can be stored unopened for up to one year in the pantry. Open it and the pantry life decreases to eight months. Throw your white flour in the fridge and you get fresh flour for up to a year.
If you've found bugs in your flour, it's probably because the flour was not stored properly. Flour should be stored in an airtight container and in the refrigerator to prevent infestation. Bugs are not necessarily a sign that flour is getting bad, but when you discover them, it's definitely time to buy a new bag of flour.
Almond flour (also called almond flour) and other nut flours should always be stored in the refrigerator or freezer. Nuts contain oils that accelerate rancidity faster than oil-free cereal products. According to Bob's Red Mill, almond flour can last four to five months after the "sell by" date, as long as it is kept in an airtight container and in the refrigerator or freezer.
Sugar is a staple food in the kitchen. Whether for baking or glazing or to make a great sauce, even the cook needs something sweet. It is very likely that if you do not bake a lot of cookies every week, you will keep the same 5-pound bag of sugar for a while. When should you really throw it out?
It turns out that sugar takes the cake when it comes to longer shelf life. Granulated sugar can last up to two years in the pantry after opening. Technically, sugar never spoils. While it is recommended that granulated sugar be discarded after two years, it is likely that it will still serve its baking purpose. The same guidelines apply to brown sugar and powdered sugar.
Despite the impressive durability of these utensils, it is best if you are not sure about the age of an item to buy a fresh box. Still, next time you're ready to clean the pantry and throw everything in the junk, mix some cookies instead.