Why Do We Heat Treat Our Flour?

Nov 04, 20
Why Do We Heat Treat Our Flour?

Written by: Jess Anderson

When you think of edible cookie dough your brain probably automatically thinks “oh it’s egg free!” While that is true, what also makes it edible is the use of pasteurized flour! 

Not pasteurized like cows grazing a pasture or whatever my non-farmer brain equates with that word. Pasteurized flour like flour that has been treated with heat to make it safe for consumption. Heat treated flour has been heated to a temperature range of 210°F to 230°F for 60 minutes. The purpose of the heat treatment is to reduce the buildup of bacteria and other pathogens in the flour during its shelf-life. 

Food recalls that come from flour not treated with heat are actually much more common than you think and have spanned across countless states. Some of these recalls being as recent as September of 2020. 

Using heat treated flour is a big part of what makes edible cookie dough edible. The ability to heat treat flour to kill off harmful bacteria like E.Coli is something that makes edible cookie dough stand out. In fact, many versions of homemade edible cookie dough calls for baking your flour in the oven or heating it up in the microwave before using it in your recipe. This keeps the consumer safe and makes the cookie dough eating slightly more guilt free. 

So, when you’re thinking of edible cookie dough, remember that it comes down to the safety of the flour… as long as the flour has been put in temperatures unsafe for the human form, it’s safe to eat!