How is "sifting" flour typically used in baking processes?

Sifting flour is primarily used to aerate it and remove any lumps that may be present. When flour is sifted, it is passed through a fine mesh screen, which allows air to enter the flour particles. This process not only lightens the flour, making it easier to incorporate into batter or dough, but it also ensures that any clumps are broken up, leading to a smoother texture in the final baked product. This is particularly important in recipes that require delicate textures, such as cakes and pastries, where even distribution and a light, airy consistency are essential for optimal results.