Which motion is used to shake off excess flour?

The motion used to shake off excess flour involves a downward movement. This approach allows the flour to easily fall away from the surface of the item being floured, such as a piece of dough. By angling the item downwards, gravity assists in removing the flour, ensuring that any excess does not cling to the surface. This technique is commonly employed in baking and cooking to achieve an even coating of flour without creating a mess.

In contrast, upward or circular motions may not effectively dislodge the flour, and a sideways motion could simply redistribute the flour rather than remove it. Using a downward motion is therefore the most efficient technique for this task.