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De Buyer Stainless Steel Flour Sifter
27,70€
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping cost from 9,90€
By De Buyer
With the De Buyer Stainless Steel Sieve, you can sift all types of powdered ingredients. All kinds of flours, ground nuts, or cocoa, this sifter will become an essential tool in your kitchen. It is perfect even for dusting powdered sugar over a cake. The sieve is made from high-quality stainless steel and designed for professional use. It is robust and durable, and its assistance will make the process of sifting ingredients in your recipe preparation much easier.
In all its sizes, it features a generous height and a wide surface, allowing you to sift or pass ingredients more quickly and with better control.
Features:
- Sifter for flour and all types of ground, chopped, or crushed ingredients.
- Completely made of stainless steel.
- Available in 3 formats:
- 21 cm sieve with a fixed mesh of 0.8 mm. Height 6 cm.
- 30 cm sieve with a fixed mesh of 0.8 mm. Height 7 cm.
- 20 cm sieve with 4 interchangeable meshes of:
- 0.5 mm, perfect for flour, cocoa, and powdered sugar.
- 1 mm, for nut flours.
- 2 mm, for passing purees, creams, or fish mousses, to control the presence of bones.
- 3 mm, to separate the skin from hazelnuts or toasted almonds or as a marzipan grater.
- Made in France.
- Equipped with a clip for hanging.
Why we like the De Buyer Stainless Steel Sieve
- It is wide and tall, perfect for saving time when sifting.
- The sifter with 4 meshes is ideal for sifting everything.
- It is very easy to use, practical, and comfortable.
- Robust, durable, and made of stainless steel. A professional sifter!
History of De Buyer
De Buyer is a family business that has been manufacturing kitchen items for professionals and high-end restaurants worldwide since 1830. Currently, it has over 2000 products in its catalog and exports to 95 countries. With a significant influence in French cuisine, De Buyer collaborates with prestigious culinary schools such as l’École Nationale de la Pâtisserie, l’École de Cuisine Alain Ducasse, and l’École Ferrandi.
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