For common wheat, durum wheat, rye and barley, an average sample of 250 grammes is passed through two sieves, one with apertures of 3.5 millimetres and the other with apertures of 1 millimetre, for half a minute each.
In order to ensure constant sifting, it is advisable to use a mechanical sieve, e.g. a vibrating table with fitted sieves.
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