The Sifting Screen For Bakery

Sifting is a process that breaks up the lumps in the flour and aerates the flour at the same time by sifting it through the sifting screen. The sifted flour is much lighter than the unsifted flour in the same volume, cause the porous structure allow more air contains in the sifted flour. If your flour has been sitting around for a long time and seems very tightly packed,it might also be a good idea to sift it before using it so that you’re not measuring out overly packed cups.

The sifted flour is easier to mix into other ingredients when forming a cake batter or making dough. When the flour is sifted with other dry ingredients, like the almond powder, the sift screen can combine them more evenly before they are mixed with other ingredients.

Long time ago, sifting flour is necessary. Because the flour may contain the bugs or the chaff, with the help of the sifting machine, we can get the pure flour. However, nowadays the commercial flour is refined enough. Thus the sifting machine for the flour factory is necessary.

As for certain recipes, like the genoise, angel food or sponge, that the light and the delicate texture is necessary, the flour must be sifted. With the sifted flour, it can eliminate and prevent lumps that would weigh down the batter.

When you finish your dough, of course, you don’t want it to be sticky, sifting a thin layer over the dough would be a good solution. The sifting machine can control the amount of the flour, since too much additional flour would turn your dough too dry or tough.

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