Sifting , When the powder is sifted, the mixture is granule-free and much finer., Kneading, By constantly working the dough, the gluten in the flour develops, providing elasticity and air., Beating, Is a vigorous mixing technique that rapidly combines ingredients., Creaming, Allows the butter to be softened to incorporate air for fluffier batters., Whipping, Helps to trap a lot of air, doubling or tripling the volume of the mixture., Cutting-in, This process breaks the fat into small pieces, creating a flaky texture in the final product., Cut and fold, Gently combine ingredients while preserving air. Is commonly used for incorporating whipped ingredients to a denser mixture..

Mixing methods

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