Tag: Sifting flour

The journey from a wheat field to the flour in your pantry involves a rigorous cleaning process to ensure safety and quality. This intensive cleaning eliminates a range of contaminants, from soil and stones collected during harvest to pests and foreign seeds, before and after the grain is milled.

The average whole wheat kernel contains essential nutrients primarily within the bran and germ layers. Many bakers wonder if the common practice of sifting flour removes nutrients, impacting the overall health benefits of their finished goods.

According to the U.S. Centers for Disease Control and Prevention (CDC), several foodborne illness outbreaks have been linked to raw flour, proving why we should not take the dangers of uncooked flour lightly. The reasons range from preserving vital nutrients by not sieving wheat flour to mitigating serious health risks from pathogens present in its raw state.