(Flour) sieves

A flour sieve belongs in every kitchen: it makes flour, cocoa and icing sugar light, breaks up lumps and gives even results in sponge, dough and cream. In this category you will find sieves in various sizes and mesh widths, icing sugar shakers and other sifting accessories.

Which sieves do we stock?

For everyday baking, the one-hand flour sieve and the flour sieve with frame (Ø 16 cm) are handy. Other sieves come in Ø 16, 20 and 22 cm; the stainless steel framed sieve (Ø 22 cm) has a 0.60 mm mesh. The sieve with 3 removable meshes (Ø 20 cm) adapts to different jobs. For large quantities there are stainless steel framed sieves of Ø 40 cm, one fine (0.60 mm) and one coarse (6.8 mm). The gourmet sieve (Ø 24 cm) is for pressing fruit purées and sauces. A flour brush and two icing sugar shakers round off the range.

Tips from our kitchen

• Sift before or after weighing? Weigh first, then sift, unless the recipe says otherwise. This matters most for sponge, to keep it light.
• Mixing dry ingredients: sift flour, baking powder and cocoa together so they spread evenly.
• Decoration: dust icing sugar over cakes and desserts with the shaker or a fine sieve.
• Straining: press fruit or berry purée through the sieve; seeds and fibres stay behind.

Frequently asked questions

Which mesh size do I need?

For flour and icing sugar choose a fine sieve such as the 0.60 mm one. The coarse 6.8 mm sieve is for separating coarse from fine.

Do I really have to sift flour?

For sponge, cocoa doughs and dusting, yes. To weigh accurately, a kitchen scale helps.

Suitable ingredients are in flours and starches, and our basic sponge recipe is a good place to start. For mixing, see the mixing bowls; for measuring, the measuring cups.