What is the difference between sifted and unsifted flour? Is it really necessary?

Answer 1

Volume and lumps! If you want a "lumpy" cake or whatever, then don't sift the flour! It'll be like eating a cinder block with lumps! ALWAYS< ALWAYS< ALWAYS sift your flour before measuring it out for a recipe!!!! ALWAYS ALWAYS ALWAYS!!!!!!!
Also, use the correct flour! Cake flour, pastry flour, bread flour, etc for the type of recipe for outstanding results! Avoid "self rising" flours!!!! Use your own rising ingredient such as yeast, baking powder, etc! NEVER alter a dessert recipe as it has specialized formulations that ONLY trained professional chefs can reformulate. It's all based on percentage of flour in the recipe! In the culinary end, you can get away with altering recipes to taste, not in the confectionary end!!!!

Answer 2

If a recipe says "1 cup sifted flour" it means to sift the flour and then measure. I prefer to sift the flour directly into the measuring cup. I have found that if you sift flour into a bowl and then spoon it into the cup, you somewhat compact the flour again. This leads to adding too much flour -- about 20 to 25% more.

To sift flour directly into a metal measuring cup: put the measuring cup on a piece of waxed paper. I hold the sifter (I use a small strainer with small holes; makes less mess) over the measuring cup and sift or tap my strainer. I level the flour once I reach 1 cup. I pick up the waxed paper when I am done with the first cup and by creasing it lengthwise, I tip it, fill the next cup and then level it off.

Cocoa can be lumpy unless sifted, so measure first and then sift. The same goes for lumpy flour, otherwise you don't need to sift.

How to measure and sift two ingredients together: Fluff up the flour in the bag or container, and lightly spoon it into the cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not pack the it into the cup. Do not tap or shake the cup to level it.

When the flour is over the top, use the flat side of a knife or spatula (or even you finger) to sweep off the excess flour so it is level with the top of the cup.

Repeat with the powdered sugar.

With a spoon, add 1/2 of the flour and 1/2 of the powdered sugar into the sifter until almost full. Sift into a bowl or onto a piece of waxed paper. Repeat until both ingredients are sifted together.

Answer 3

sifted flour has had air incorporated into it, and this makes for fluffier end results in the baking. also when you sift the flour, any residue that may have stayed behind while the flour was being packaged in the factory. I dont think you want to eat a cake with a piece of dust, do u ?
its not necessary, it does take up more time and effort but its definitely worth it when you end up with perfect baking

hope this helps

cheers

Answer 4

Sifting flour removes any hardened pieces and keeps the flour light & fluffy. Is it really necessary? Your recipe will most likely come out just fine, however there is always 'that' chance you'll get a clump in your baked goods!

Answer 5

Sifted flour - it is put into a sifter letting flour pass through a sieve so bigger particle won't be included . Unsifted flour - flour not pass through a sieve. It is necessary in baking.

Answer 6

Sifting adds air to the flour. It usually is necessary if the recipe calls for it.

Answer 7

Sifting will make your cake (or whatever) rise better, and give the end product a smoother texture. Not to mention it's a great way to get your dry ingredients evenly combined!

Answer 8

If you use a sifter,even with a boxed cake, the cake will rise better.There really is a difference.When I am making a cake special for someone, I use my sifter.I also use it for pancake mix or baking powder biscuits.

Answer 9

In baking, the space ( air ) added helps the rise.

Answer 10

i dont shift my flour