I use it for adding flour to cake/pastry and powdered sugar to frosting

I imagine this will work almost as well for dry ingredients, and in any case it will be a big improvement over losing half the flour to the counter top

Typically that’s not a problem introducing sifted flour into the recipe.

I bake a lot of bread, and used to have a flour shower to clean up.

I am a messy baker................ flour everywhere

No flour mess finally!