Sieves, dusters & graters
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Finely sifted flour, a dusting of icing sugar, fresh lemon zest: with the right sieves, dusters and graters you get airy sponges, lump-free icing and beautifully finished desserts. The range goes from the one-handed stainless steel flour sifter and framed sieves to the Ø 40 cm stainless steel sieve for large quantities in a professional bakery.
How fine a sieve works depends on the mesh size: the framed Ø 22 cm stainless steel sieve and the Ø 40 cm sieve with 0.60 mm mesh are meant for flour, sugar and cocoa, while the coarse Ø 40 cm sieve with 6.8 mm mesh handles rougher jobs such as skinning roasted hazelnuts or making even crumble. The sieve with 3 different meshes has interchangeable screens – fine, medium and coarse. For straining berries into a coulis, use the Ø 24 cm straining sieve. Dusters sprinkle icing sugar or cocoa straight onto your bakes, and the steel grater, extra-fine grater and chocolate grater give you zest and chocolate shavings.
Tips for sifting, dusting and grating
- Macarons: sift ground almonds and icing sugar together; coarse bits left in the sieve do not belong in the mixture – that way the shells turn out smooth and shiny.
- Icing sugar last: let the cake cool completely and dust it just before serving, otherwise the sugar soaks in.
- Royal icing: sifted icing sugar stops lumps from blocking a fine piping tip.
- A grater for cakes: use the steel grater not only for citrus zest and tonka beans but also to smooth small bumps on a baked sponge.
Questions about sieves, dusters and graters
Why is it worth sifting flour?
Sifting removes lumps and aerates the flour. Flour, baking powder and cocoa are then evenly distributed in the batter, and sponges turn out lighter. Sieves with a high frame also keep flour dust under control.
How does the chocolate grater for fine shavings work?
Pour melted couverture into the supplied mould and let it set in the fridge. After about 45 to 60 minutes, release the set bars, clamp them into the device and grate directly over your cake, cupcakes or ice cream – even in several colours with different chocolates. Do not heat the chocolate above 40 °C when melting it.
Bowls, whisks and other helpers are waiting in the Baking tool category. Recipes for pies and desserts to dust can be found on our blog pies and desserts.