Flour Sifter & Baking Sieve in 304 Stainless Steel (AISI 304 (1.4301)) is used for aerating flour, cocoa and icing sugar and removing lumps before mixing batters and doughs. The alloy gives good general corrosion resistance in atmosphere and fresh water and is essentially non-magnetic (annealed), with a practical service limit of approx. +450 °C continuous.
Alloy Properties
| Grade designation | AISI 304 (1.4301) |
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| Magnetic response | Essentially non-magnetic (annealed) |
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| Service temperature | approx. +450 °C continuous |
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| Corrosion characteristic | Good general corrosion resistance in atmosphere and fresh water |
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Specifications of Flour Sifter & Baking Sieve Available in 304 Stainless Steel
| Size | Frame diameter (mm) | Frame height (mm) | Mesh count | Aperture (mm) | Frame |
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| 20 cm drum | 200 | 60 | 40-Mesh | 0.385 | SS304 drum |
| 30 cm drum | 300 | 75 | 30-Mesh | 0.547 | SS304 drum |
| 20 cm fine | 200 | 60 | 60-Mesh | 0.233 | Beech wood ring |
| Crank sifter 3 cup | 115 | 130 | 20-Mesh | 0.870 | SS cup + agitator |
Where 304 Stainless Steel Flour Sifter & Baking Sieve Is Used
- Bakeware brands: drum sieves and crank sifters in baking sets.
- Artisan bakeries: sifting rye and spelt flours and blending dry ingredients.
- Pastry kitchens: dusting fine icing sugar and cocoa over finished desserts.
- Food factories: small-batch hand sifting in pilot kitchens.
Ordering Flour Sifter & Baking Sieve in 304 Stainless Steel
- Frame: Stainless drum for wet-wash hygiene; beech-wood ring for a traditional hand-tapped sieve.
- Mesh: 30–40 mesh for flour; 60-mesh for icing sugar and almond flour.
- Diameter: 20 cm for home baking, 30 cm for bakery batches.
Mistakes to Avoid with Flour Sifter & Baking Sieve
- Pushing damp brown sugar through a fine sieve, which clogs and stretches the mesh.
- Storing a wooden-frame sieve wet, which warps the ring and slackens the cloth.
