The flour produced by a mill is wholemeal. To make it brown or stoneground white, the bran needs to the sifted. The coarse sieve will remove the larger bran particles and the finer one may be used as a secondary sieve to remove the finer bran particles to yield a creamy white flour (assuming wheat). The bran can be used as a health food added to your breakfast bowl.
Available in two sizes, 18cm fine and coarse and 20cm fine only.
The fine sieves have a hole diameter of 0.5mm and the coarse ones are 1.5mm.
