How often should breading flour be sifted?

Sifting breading flour after every breading cycle, and not exceeding 32 pieces, is important for maintaining the quality and consistency of the breading. This practice ensures that the flour remains free from lumps and evenly mixed, which is crucial for achieving a uniform coating on the food. By sifting after each cycle, you minimize the risk of clumping and help ensure that the flour adheres properly to the items being breaded, resulting in a crispy and well-cooked finish. Additionally, frequent sifting helps to aerate the flour, which can contribute to a lighter texture in the final product. Overall, this approach promotes better product consistency and quality during food preparation.