Sieving machines

Ristoattrezzature's professional sifters are designed to remove all impurities and oxygenate flour before it is used in dough to create products for pastry shops, bakeries or pizzerias. Mounted on wheels with an automatic locking device, this professional equipment for pastry chefs and bakers is equipped with a revolving spout system (so that the contents can be poured directly into the mixer), openings on both sides of the machinery to allow working on either the right or left side, and a removable sieve.

The machine is capable of sifting up to 100 kg of flour in 5 minutes: in the basic model, the pulverised ingredients come out 104 cm above the ground.

What is the purpose of sifting flour before using it?

Sieving is used to separate a solid into smaller particles of different sizes. It consists, in a nutshell, of passing a mixture through a filter that has a more or less dense grain size, depending on the powder to be obtained. In gastronomy, flour is usually sifted to promote homogeneity and aeration of the mixture: this prevents lumps from forming when it is mixed with other substances.

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