What Grows in Old Semolina Flour?

Description of Semolina Flour

• Semolina flour is the coarse, unbleached grain derived from grinding durum wheat. The name semolina comes from the Latin word for wheat flour, “simila.” A basic staple in pasta making, semolina flour is high in protein and gluten and does not contain bran or wheat germ.

Shelf Life

• While enriched white flours can last for up to a year at room temperature in a sealed container, semolina flour contains the natural ingredients wheat and gluten, which speeds up rancidity. You can safely keep an opened bag of semolina for 30 days without fear of it going rancid. For the most freshness, keep the bag or container in the refrigerator. Semolina flour stored in a sealed container or bag will last up to a year in the freezer.

Rancid Semolina Flour

• When any flour goes bad, or becomes rancid, you typically can tell from just the smell. Sometimes, though you will find tiny bugs in old flour. These bugs are weevils or small beetles that are only 1/4-inch long and will die upon cooking the flour. At home in flour, cereals and coffee, the bugs actually find their way to the semolina flour through the wheat, where they lay eggs. If the eggs survive the milling process, they can hatch if the flour remains for an extended time in warm conditions, such as those in a kitchen.

Getting Rid of the Bugs

• The only surefire way to get rid of weevils in your cache of semolina flour is to toss the bag. Once you find these little bugs in the semolina, they may be making their homes in other pantry items, such cereals. The best course of action is to toss any opened containers along with the flour and give the pantry a good cleaning. Help prevent the bugs by storing semolina flour in an airtight container in a cool place.