If you don’t do a lot of baking, or you have not baked in a while, you may ask, whether those baking supplies in your cupboard is still good. In the following, we list the ingredients, the basic baking and, as you say, if it is still OK.
These guidelines apply to your dining chamber remains below 85 F. the storage of ingredients, the directly above or next to your furnace, your shelf life will be shortened, so a humid climate.
First, the Good News
We start with two ingredients that don’t go bad: sugar and salt.
Sugar lumps can form, but you can easily break them. Apart from that, sugar or salt does not spoil or change their properties over time. Effectively, it takes forever.
With its high alcohol content, pure vanilla extract has an effectively infinite shelf life. (Imitation vanilla extract, on the other hand, as well as other flavored extracts, like lemon or peppermint, to keep you for six months to a year.)
Flour is the main ingredient in the bakery, and you were probably on the tastes of your back, if it goes bad.
Flour spoils, especially rancid, and to a lesser extent, mould and insect infestation. Rancidity is a chemical change in a fat, the contact with oxygen, heat and light. You will probably find, the sour smell of rancid flour the right way. If so, throw it. Eating rancid flour is bad for you, but it taste and smell terrible.
Refined wheat flour (like all purpose flour) can be kept for the last 1 to 2 years if in an air-tight container in a relatively cool (up to 85 F), dry place.
If you simply store the open bag in the Cabinet with the top folded, his durability is more like 7 to 8 months.
Wholemeal flour goes rancid much faster than refined flours. Its shelf life is 2 to 3 months at room temperature, and up to six months in the freezer.
If you see insects-eggs, larvae, or anything that crawls or has wings in your flour, throw it.
The same goes for mold, which could resemble colorful strips similar to what you’ve seen, on cheese.
Otherwise, the flour will not Harbor bacteria, would kill to food poisoning or spoilage of food (and the oven heat when baking them anyway).