Since 1934 · Forlì, Italy · Made in Italy
Industrial flour sifter
Italian sieving equipment for commercial milling
What is an industrial flour sifter
After grain is milled — whether by stone mill, roller mill, or hammer mill — the resulting product is a coarse mix of flour particles, bran, germ, and varying particle sizes. To separate this mix into commercial flour grades — pastry flour, all-purpose, bread flour, whole wheat — you need a second piece of equipment: an industrial flour sifter.
A vibrating industrial flour sifter — historically called a bolter or bolting machine, in Italy known as buratto — uses mechanical vibration to pass milled grain through a series of mesh screens. The system separates the milled product into homogeneous particle sizes, allowing the miller to produce multiple flour grades from a single milling pass.
The Partisani vibrating sifter is engineered specifically for stone-ground milling: it preserves the nutritional integrity of the flour (no heat buildup, no pneumatic shock) while delivering the precise particle separation that artisan bakeries, heritage grain pasta producers, and small-to-mid commercial mills require. It integrates downstream of any Partisani stone mill and can also be specified as a standalone unit for existing milling operations.
Partisani vibrating sifter — Technical specifications
| Technology | Mechanical vibration sieving |
| Capacity | Customized per line (typically 30–1,000 lbs/h / 15–500 kg/h) |
| Output grades | All-purpose, bread flour, pastry flour, whole grain, semolina |
| Mesh sizes | Configurable per customer flour profile |
| Frame footprint | Custom, typically 24–48 in. wide × 36–72 in. deep |
| Materials | Food-grade stainless steel |
| Power supply | 480V/60Hz (US) or 400V/50Hz (EU) — specified per order |
| Compliance | Designed for FDA food-contact standards, NSF-ready upon request |
Designed to integrate with your milling line
The Partisani vibrating sifter is engineered as the natural downstream partner of a Partisani stone mill. The two machines together form a complete commercial milling line: grain in, finished flour out, in a continuous flow.
If you already operate a milling line and need only the sifter to complement existing equipment, the Partisani sifter can be specified as a standalone module. Our engineering team will adapt the frame size, mesh configuration, and electrical specifications to match your existing flow.
Typical integration scenarios
Stone mill + sifter line — for artisan bakeries that want to mill their own flour on-site
Sifter retrofit — for existing flour mills that need to upgrade their separation precision
Custom multi-line setups — for heritage grain pasta producers requiring specific semolina granulometry
Who uses Partisani industrial flour sifters
Bakeries that grind their own grain in-house need a sifter to produce flour grades suitable for different breads. Whole grain for hearty country loaves, lighter grades for ciabatta and focaccia, fine grades for pastry. The Partisani sifter delivers that separation with a footprint compatible with bakery workflows.
Pasta producers working with ancient and heritage grains — einkorn, emmer, spelt, Khorasan, durum varieties — require precise semolina granulometry. The Partisani sifter is specified with mesh configurations that meet the exacting standards of bronze-die pasta production.
Independent commercial mills that supply local bakeries and food producers operate at scales where industrial-grade roller mill sifters are oversized and overpriced. The Partisani sifter is right-sized for productions of 100–1,000 lbs/h.
Why Partisani
Family-owned since 1934 in Forlì, Italy
Designed, engineered, and built entirely in our workshop. No outsourcing.
Every sifter is dimensioned and configured on your production. No catalog one-size-fits-all.
We ship internationally and support clients across Europe, North America, and beyond.