Colander Ø 20 cm

Colander Ø 20 cm

A kitchen is not complete without a sieve! Only with arise airy cakes, perfect macarons and glazes without grains or lumps. In addition, it can also save one or the other stove accident.

Sieve - Usage

For a wonderfully airy sponge cake or a delicious cake you need a sieve. If the flour and the baking powder, perhaps also a little powdered sugar, is first freed from lumps, the dough can be mixed better afterwards. Otherwise, a completely homogeneous mass cannot be created and when you then cut your sponge cake, small flour inclusions appear.

The sieve is even more important when making macarons. The little delicacies look beautiful and have a smooth, shiny surface. However, if the almond flour is too coarse, the surface can look bumpy and grainy. Sift the almond flour very finely before adding it, you can use the sifted out almond pieces later in a cake, for example.

Also, a perfectly smooth and homogeneous piping icing will only result if the powdered sugar or icing mixture is well sifted. Otherwise, small lumps can clog the piping nozzle or be a blemish in your creations.

Of course, the sieve can also be used for other things. If you want to wash berries, leaves or other small things, you can hold them in the sieve under the water. If the gelatine is not completely successful, the resulting lumps can simply be sieved out of the filling, as can flakes caused by burning at the bottom of the pan. For a particularly classy coffee, use the sieve to sprinkle a little cocoa powder over your drink. Cakes are also quickly covered with a fine layer of powdered sugar this way. Get such an all-rounder in your kitchen, too!