Raw flour can be dangerous to consume due to its high levels of bacteria. Flour does not generally go through a heat treated process to kill off pathogens. These pathogens, when eaten raw in products such as raw cookie dough, can make consumers sick.Continue Reading
In 2009 an E. coli outbreak occurred due to Nestle Toll House cookie dough, as noted by the WebMD news archive. There were 77 people in 30 states affected by the outbreak and all were after eating the Nestle Toll House cookie dough without baking it first. 35 people were hospitalized which prompted the immediate recall of 3.6 million packages of cookie dough.
At first, the culprit for the outbreak was thought to be the raw eggs, but after closer examination the CDC and FDA were left to only assume the contaminant was raw flour. At that time it did not go through any heat treatment processes to kill off pathogens like the other ingredients found in the cookie dough. Since that incident, several manufacturers, including Nestle, started implementing a heating process in their factories to reduce bacteria in the flour in hopes of avoiding any further outbreaks.Learn more about Dry Ingredients
All types of flour have an expiration date. Regular flour, potato flour, cornmeal and rice flour generally last around six to eight months. Self-rising flour and whole wheat flour last around four to six months, and cornmeal generally lasts between nine to 12 months.Full Answer >
An easy type of bread flour to use in bread machines is unbleached all-purpose flour with a high protein and gluten content. Generally, cooks should select bread flour according to the desired height and texture. Whole grain flours are an alternative choice to lighter all-purpose flours.Full Answer >
Modified corn starch, also called modified food starch, is used by food manufacturers as a substitute for flour or cornstarch as a thickener, emulsifier or stabilizer in food products. Some examples are ClearJel, Instant ClearJel and ThermFlo. Native starch gets modified properties through physical, chemical and enzymatic treatments.Full Answer >
Singoda flour is the Indian name for water chestnut flour. Water chestnut flour, which is also known as water chestnut starch, is made from dried, ground water chestnuts. The water chestnuts are boiled, peeled, dried and ground into a flour. It is actually a starch, rather than a flour. It is a bright-white, fine powder that is primarily used as a thickener or as a batter for deep frying.Full Answer >