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  2. Do You Actually Need to Sift Your Flour? A Pro Baker ... - AOL

    www.aol.com/lifestyle/actually-sift-flour-pro...

    Lighter Side. Medicare. News

  3. Jacob Bromwell (company) - Wikipedia

    en.wikipedia.org/wiki/Jacob_Bromwell_(company)

    The company manufactures several historically significant products including the Original Popcorn Popper, Classic Tin Cup, and Legendary Flour Sifter. [1] The Original Popcorn Popper is one of the company's oldest and best-selling items, and has been made with the original equipment and dies since the late 1800s, when the company acquired the ...

  4. Tamis - Wikipedia

    en.wikipedia.org/wiki/Tamis

    Metal tamises Man using a large commercial tamis, pushing the ingredients through the mesh with a scraper. A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking [1]) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill.

  5. Flour extraction - Wikipedia

    en.wikipedia.org/wiki/Flour_extraction

    Baking functionality is the other issue, with increased loaf volume accomplished by simply removing just the larger flour particles. [4] [5] Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher-extraction flour also retains the ...

  6. Sieve - Wikipedia

    en.wikipedia.org/wiki/Sieve

    Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...

  7. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    German flour type numbers (Mehltypen) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads.

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