Sifted Cocoa Powder

Why Whisk and Sift Dry Ingredients?

Sifting dry ingredients is very important especially when working with cocoa powder because the individual powder particles tend to strongly clump together

  • Sifting ensures that the dry ingredients will smoothly blend with the wet ingredients

  • Removing clumps after combining wet and dry ingredients (inclusive of wheat flour) is labor-intensive and will result to more gluten formation = tough cake

    • gluten is a tough protein that results when wheat flour is mixed with water, you just need enough of this to give the cake structure

    • gluten formation is facilitated by mixing so over mixing toughens the batter

  • Sifting does not effectively mix the ingredients, it just introduces air

  • The dry ingredients need to be whisked to blend uniformly

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