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In the pastry class, chef Leo underscores the significance of sieving flour, emphasising precision in every step. Triple sieving, a meticulous process, serves a dual purpose: aerating the flour for a lighter texture and ensuring an impeccably smooth consistency. By passing the flour through a fine-mesh sieve thrice, the chef achieves uniformity, eliminating clumps and enhancing the integration of leavening agents. This practice not only contributes to the pastry's delicate flakiness but also ens
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