It is usually accepted to sift flour before pastries. Whether but on the business it is so necessary? Whether dough more magnificent becomes valid thanks to a sifted flour? And how it is correct to sift flour?
Instruction
1. Flour is the food product received as a result of crushing of seeds of wheat, a rye, a buckwheat, oats, barley, corn, rice. The size of grains after a grinding turns out different. Flour thinner, soft and white, having good gluten, slezhivatsya easily and absorbs moisture. After sifting, flour is warmed, loosened and saturated with oxygen. It is recommended to sift flour and for office of the extraneous impurities formed as a result of storage - lumps of flour, burlap fiber, flour hearts.
2. There are several ways to sift flour. More habitual - to use a sieve. The sieve or a sieve represents a wide hoop from various density tense on the one hand by a grid. The gauze can be both metal, and weaved out of a fishing line. The hoop can be wooden, plastic, metal. To sift, it is necessary to fill flour in a sieve on a grid. From below to substitute ware where the sifted flour will get. Shake by light movements a sieve. Now in the shops trading in ware and different devices for the house the mechanical sieve in the form of a mug with the handle is on sale. When pressing the lever in the handle of a mug the twisting mechanism which pushes flour through a sieve is put in action.
3. The following methods are recommended to be applied when there is a confidence that flour is pure and cleaning of extraneous impurities isn't required. If there is no sieve, it is possible to use also a colander. Cover with a layer of a gauze and to shake by light movements a colander, previously having put in it flour. The same effect, as after use of a sieve. If flour short time was stored in a tight container, process of sifting can be made simpler. Open a container with flour and to knock with the light movement of a palm about a container wall (flour at the same time is in a container). Take a bowl, fill flour and two spoons to make movements as though you mix salad, up and down. Only in 1-2 minutes flour will become light. In these cases it will be saturated with oxygen.