If the dots are mold. Mold is a sign of spoilage.

If the dots are fuzzy. Mold is fuzzy.

If the dots are green or black. Mold can be green or black.

If the pastry smells bad. A bad smell is a sign of spoilage.

If the pastry is slimy. A slimy texture is a sign of spoilage.

If the pastry is past its expiration date. Check the expiration date.

If you’re not sure, throw it out. It’s better to be safe than sorry.

How to Tell the Difference

Burned flour: Small, dark dots. They are flat and dry.

Mold: Fuzzy, raised spots. They can be green, black, or white.

Burned flour: The pastry will have a slightly dark speckled appearance.

Mold: The mold will be clearly visible.

Burned flour: It’s harmless.

Mold: It’s a sign of spoilage.

How to Prevent Burned Flour

Use a lower temperature. A lower temperature can prevent burning.

Use a pastry cloth. A pastry cloth can prevent sticking.

Use a silpat. A silpat can prevent sticking.

Keep the pastry cold. Cold pastry is less likely to burn.

Don’t overwork the dough. Overworking can cause burning.

Use a good quality flour. Good quality flour is less likely to burn.