To sift or not to sift, that is the question.  Most recipes call for sifting  together your dry ingredients before combining them with the other ingredients.  Let’s take a look at the necessity, if any. Two major things happen when you’re sifting flour. Well, two major things are supposed to happen, but only one really does. The first thing is that all of the flour gets spaced out and away from each other, so it takes up a lot more volume than it used to. That definitely happens with sifting. The second thing, which is supposed to happen but doesn’t really, is that the other powdered ingredients (baking soda, baking powder, different kinds of flour, or what have you) get mixed up and evenly distributed within each other. A sifter spreads out flour admirably. If you put flour through a sifter, you can virtually see in-between every particle of flour as it falls out of the sifter. It’s fantastic. You want to mix the dry ingredients well because the the dry ingredients will generally be structural, provide flavor, or provide lift. If you have clumps of undistributed flavor or leavener hidden in caches around your cake, then someone will have an unhappy surprise when they bite into it.With Our Stainless Steel sifter, you have a mechanism on one end that spreads out the powder as it drops it. When you add ingredients, you tend to do a scoop here and a scoop there, so here having something at one end spreading out nearby powders will only mix ingredients that are already pretty well blended. Make mixing flour into other ingredients easier by sifting.  So,  If a very fine cake texture is your goal than it may be beneficial to get a Stainless steel Flour sifter features a fine mesh screen.