Sieving

Sieving is the process of straining solids from liquids or separating coarser from finer particles using sieves or strainers. It purifies flours, grades granulated ingredients, and clarifies liquids across food manufacture. Though one of the oldest separation methods, it remains essential; particle size set by sieving affects texture, hydration, and appearance. Sieving also incorporates air, making ingredients such as flour lighter, and the particle size it sets affects texture, hydration, and appearance. It purifies flours, grades granulated ingredients, and clarifies liquids across food manufacture, remaining essential despite its age.