Culinary accessories. Nozzles for confectionery

Nozzles for pastry bag

How often do you want to freeze in front of the window of a pastry shop and admire the intricately decorated cakes and pastries. And if such beauty is made by hand, it is guaranteed to please relatives and friends. But how to make such decorations? Cooking nozzles for cream will help you.Luckily, you can say thank you to the industry for a wide variety of culinary tools to help decorate pastries.

In the online store "Supermarket for Confectioner" you can buy any kind of confectionery nozzles for cream. The price is indicated in rubles. It's easy to order and arrange delivery:

in Moscow, it is possible to use the services of a courier or pick up at own expense;
in Russia, it is possible to arrange delivery of goods through a transport company or regular / expedited mail.

Nozzles for a pastry bag: types of pastry nozzles and working with them

The modern market offers a variety of confectionery nozzles for every taste - metal, plastic. Culinary nozzles for cream can be bought both individually and in a set. One of the most sought after and highly acclaimed are the Wilton stainless steel pastry nozzles for their convenience and practicality over long periods of use.

A professional confectioner's set is suitable for both a beginner and an experienced hostess. It mainly includes:

Pastry bag nozzles that create leaf patterns. They help to create leaves of different shapes and volumes. It is best to decorate the edges of cakes with them.
Nozzles that allow you to create patterns in the form of petals. With their help, the product is decorated with petals, bows, lambrequins, ruffles and draperies. These nozzles are great for decorating cupcakes.
Confectionery nozzles "open star". They help to create jewelry with fine corrugation in the form of stars and wavy lines. Some of these attachments can also be used to work with dough.
Confectionery nozzles for "closed star" cream. They are used to create deep grooved jewelry. With these nozzles, you can decorate the product with patterns in the form of shells and stars.
Nozzles for creating jewelry in the form of flowers. These nozzles are used to create a whole flower. There are options for making small flowers, for medium, large and XXL.
Attachments for creating basket weave jewelry. Most nozzles create both grooved and smooth stripes. But some can only create smooth stripes.
Culinary cream nozzles that create frilled embellishments. Also used to create special effects.
Nozzles with a round hole. They are used to create lace, beads, balls, dots, inscriptions.
Confectionery nozzles with several holes. They are used to obtain a fluffy surface.
Nozzles for creating candlesticks, ropes, hearts and Christmas trees.

For the separate manufacture of floral decorations, you will need a special carnation. A square of baking paper is attached to his hat. Then the desired nozzle is selected (for example, for petals). The stem of the carnation is pinched between the fingers and gently rotated as the petals are created.

First, the core of the flower is created in the form of a slide. Then petals are created around it. The movements of the nozzle in this case go from bottom to top. The nozzle should be held with the narrow end up. The flowers created in this way will wonderfully decorate cupcakes.

Of course, the confectionery nozzles themselves are not everything. To fully work with them, you will need a pastry bag and an adapter.

About pastry bagsOh

A pastry bag is used to create culinary masterpieces by both professional pastry chefs and housewives. Finishing pastries and cakes with a pastry bag makes it easy to create three-dimensional shapes and peculiar patterns. A professional pastry bag is more practical than a homemade one. It gives more efficient results.

The greatest opportunities are provided by a pastry bag with pastry nozzles. But there are also lighter devices. These include disposable pastry bags. They have a variety of sizes and shapes. The main advantage of a disposable bag is that it does not require washing.

A reusable bag, unlike a disposable bag, can be used for a very long time. The silicone piping bag is the most widely used. It is easy to clean and the silicone piping bag can be trimmed to make it smaller if necessary. There are also fabric bags. They are impregnated with a special composition. These bags differ little from silicone ones in their properties. Fabric bags have a wide range. Various confectionery nozzles are suitable for both fabric and silicone bags.

There is also a perforated pastry bag. It is disposable and perforated. Thanks to the perforation, the bag does not tear when filled. Perforated pastry bags are sold with a sealed tip. In the future, the tip is cut under the nozzle.

Each of the pastry bags has its own advantages. Because of this, they have become so widespread. All pastry bags are used to work with not particularly thick materials. The shape and volume of patterns depend mainly on a particular bag and nozzle.

How to properly use a pastry bag

To fill the bag correctly, the bag must be put on the hand. In this case, its edges will not be dirty from the outside. You need to confidently hold the bag on your hand, fill it with a spatula or a scraper. It is enough to fill the bag half or third. After that, push the filling closer to the nozzle.

When the bag is filled with stuffing, you need to take it in your hand. It is required to hold so that you can feel the bag with your fingers and palm. Its free end must be fixed around the thumb. The cream filling should be pushed through a pastry nozzle and scraped off the sides of the bowl. This will help release excess air from the bag. Now it is ready for use.

Pastry bag adapter

Why is it needed? The pastry bag adapter is a very useful and handy culinary tool. It is made from food grade plastic. The adapter allows you to change nozzles without transferring the filling to a new bag, without making any extra effort. With several adapters, you can use a variety of filling colors. One adapter is equal to one color of cream in a bag. The adapter is easy to work with:

Unscrew the adapter and you get two parts: the bottom and the top.
Trim the pastry bag so that you can fit the top of the adapter tightly.
Place the pastry nozzle on the top of the adapter with the bag and twist the bottom of it.

To change the nozzle, you only need to unscrew the top of the adapter. Then replace the nozzle. The bag will become universal for many nozzles. They can be changed even in the process of working with the filling. Thanks to the adapter, which helps save time and effort.

A few additional tips for housewives using pastry nozzles for the first time

For the first experience, you'd better choose a small cake. The ideal diameter of the cakes is 24 cm. When you have already filled your hand, it will be possible to take a more voluminous diameter of the cakes.
Don't forget to pump out excess air from the pastry bag. Otherwise, the filling will be distributed unevenly through the nozzle. A disposable bag can burst.
Be sure to use the adapter at least the first time. It will help you learn how to change nozzles without the risk of being dirty.
If you bought several adapters, do not rush to use several creams of different colors at the same time. Try one first.

Anyone who spends a lot of time in the kitchen and likes to cook various sweet dishes must have cream nozzles in their arsenal. What are these little gadgets for? This is worth talking about in more detail.

Detailed description

Nozzles for cream are a special inventory that every real culinary specialist should have. Its purpose lies in the name itself. Indeed, we are talking about objects with the help of which the master creates real masterpieces from confectionery cream. It is difficult to imagine a cake or a delicious cake without the usual decoration. Usually, cream nozzles are used as an addition to or a bag. In this case, it does not matter which of them is used for work. Both of them play the role of a reservoir in which the prepared sweet mass is temporarily placed. Nozzles for cream are products in the form of a cone with two holes. One of them has a larger diameter and is designed to fix the device on the tip of a syringe or bag, and the second will have to give the prepared mixture a certain shape.

In cooking, the following types of nozzles are known:

"Tube". It is also sometimes called simple or round. This is a product with a round section, which confectioners consider the basic option. With it, you can deposit meringues or decorate the side of the cake.
"Open Star" The working part of such a device has several cuts in the form of sharp teeth, which can be from 4 to 12 pieces.
"Closed Star" It is very similar to the previous version. The only difference is that the teeth are slightly bent inward.
"Open Rose" In it, cuts on one side are made at an angle.
"French". Reminiscent of the "Open Star", but the teeth are smaller.
"Flower". The sharp ends of the cuts from the middle are completely bent towards the center.
"Oriental Rose". It has a sphere with small slits at the tip.
"Grass". Here the working area is tightly closed except for three round outlets.
"Band". The cone ends in a narrow slot, which can be smooth or have several teeth on one side.

There are also attachments for creating special effects. Holes are made in them to obtain a specific pattern (heart, Christmas tree, cross and others). There are also products that are specifically designed for left-handers.

lush flower

Very often in the work of the confectioner, the Tulip nozzle for cream is used. This unique product allows you to create a finished bud on the surface of the cake with one movement.

The secret lies in the fact that the outlet is made in the form of a plate with the original section. Passing through special slots, the mass is divided into separate layers, each of which acquires a certain shape. A flower made in this way has a clearly visible core and petals. In the central part of the nozzle, there are usually several round holes, which then terminate into small stamens, and the side slits can be of different shapes. Depending on the number of slots, there can be from three to six pieces. With the help of such a nozzle, even a novice confectioner can create a real masterpiece. There are several types of such devices, which differ from each other in the unique arrangement of the slots. Each of them is assigned a number from 1 to 13.

Confectioner's set

Every good specialist always has his own tools for work. Without them, it is difficult to achieve the desired result. Therefore, any confectioner, as a rule, has a cream bag with nozzles. You can buy this set at any hardware store.

Most specialists do not like to work with a syringe. They prefer the pastry bag. With the help of this simplest device, it is possible to more accurately apply the decor to the surface of the finished baking. Such products can be of different volumes depending on the amount of product used. It is clear that in the case when only 100 grams of cream is required, it is foolish to take a bag with a capacity of 1 liter. Remaining material will interfere with work, and the drawing may not work. In addition, you should know that bags are also disposable and reusable. This one is very convenient as it is not easy to wash. It is easier to throw away the used product and take a new one for further work. Although some confectioners have a different opinion on this matter.

Work principles

In order to properly decorate the surface, it is necessary to follow the basic rules for working with plastic masses. First you need to pay attention to the pastry bags themselves.

Cream nozzles should be put on them from the outside, and not inserted from the inside. This guarantees protection against unwanted displacement and allows you to correctly complete the drawing. It must also be remembered that the fabric is a rather fragile material, so gaps can form at the joints, and this, accordingly, will affect the quality of work. The cream will seep through them and drip onto the decorated surface. To avoid such misunderstandings, it is better to use special clamps. They will block the places of contact between the fabric and the nozzle and create a natural barrier for the liquid mixture. It is also worth noting that the cream has the ability to melt at elevated temperatures. Therefore, you need to work in a cool or well-ventilated area. In addition, all actions must be done quickly so that the mass in the pastry bag does not heat up from the heat of the hands. But this usually only comes with experience.

Professional chefs use pastry bags to decorate baked goods and sweets. Hobbyists, like confectioners, can buy a device in a store or make it themselves at home. A product created without any special financial costs from improvised means will help the hostess to decorate her work of culinary art.

What is a pastry bag

A narrow cone-shaped bag into which nozzles are inserted for decorating cakes, pastries, eclairs, and other confectionery products is called a pastry (culinary) bag. With it, you can draw patterns, flowers, simple drawings, inscriptions on sweets. A device for decorating pastries and confectionery products can be purchased at the store or made independently from paper, thick fabric, and a plastic bag.

Advantages

You can use confectionery syringes or bags to decorate pastries. The latter has a number of advantages:

large volume allows you to hold a lot of cream, cream;
durability: can be used more than once;
a variety of nozzles that are selected at the request of the cook: stars, flowers, ordinary lines;
convenience: it can be held in one hand;
no need to make a lot of effort to squeeze out the cream;
easy wash.

Varieties of pastry bags

There are three types of cooking bags. Disposable materials are made of food-grade polyethylene, paper, designed for single use. For the manufacture of reusable fabric materials, vinyl, cotton fabric, rubberized from the inside are used. Fittings are included. The third variety is reusable silicone, made in the same way as fabric ones, while having an advantage in operation.

Disposable

After one use, disposable bags are deformed and become unusable. This is due to the material from which they are made: polyethylene, paper with special impregnation. The pouches come with or without durable stainless steel nozzles (cream runs through the cut). A one-time option can be made independently at home.

The advantage of disposable materials is low cost (a set of one hundred bags costs 100-200 rubles), ease of use (does not require washing and drying). The disadvantages include narrow functionality. If the confectioner has no skills, he can only make simple drawings. To use a disposable bag, you need to cut off the tip so that the nozzle is 2/3 inside, and the rest looks out. If the hole is made larger, the nozzle may fly out when pressed.

reusable

Fabric and silicone reusable bags are washed after use and dried thoroughly. In addition to durability, the advantages of these types include convenience (they can be cut, focusing on the volume of the dough) and curly nozzles included in the kit, various in patterns, thickness and consistency. The downside of the fabric material is that it is relatively inconvenient to use: it must be dried thoroughly, otherwise the seams that fasten the tool will open. Reusable silicone piping bag dries faster and has no split seams.

How to replace a pastry bag at home

A baking decorator can be purchased at the store or replaced at home. The material for the manufacture is varied, depending on what is at home. You can replace the purchased material with polyethylene, paper (confectionery parchment), a plastic bottle, cloth (dense white teak, which is less prone to molting), a mayonnaise bag, a stationery file, oilcloth. You can cut a pattern on the caps of plastic bottles, then you get a culinary bag with nozzles.

DIY pastry bag

Any material used to make a culinary bag must first be shaped into a cone. If it is a fabric, then initially cut out a triangle, connect 2 sides and sew. The next step depends on the material: first you need to cut off the tip, insert (sew in) the nozzle or fill the cone with cream, and only then cut off the corner. This is the basic algorithm for creating a do-it-yourself baking bag.

From a plastic bottle and a cellophane bag

To make a device with your own hands, you will need: a plastic bottle, a small plastic bag, scissors, a stationery knife, a marker. Next, you need to gradually use these materials:

Cut off the neck of the bottle at a distance of 4-5 cm from the cap, from which you need to remove the silicone layer, make a hole with a diameter of 0.5-0.7 mm.
On the silicone part of the lid, draw the desired pattern (star, circle, flower), cut out the curly icon with a clerical knife. These are do-it-yourself pastry bag nozzles. Insert the resulting figure back into the lid, thoroughly wash everything from chips and dust.
Take the bag, cut off one corner by 2 cm. Insert it into the thread, screw on the lid. The bag must be securely fastened between the cap and the neck of the bottle.

From paper

To make a culinary device out of paper (its other name is cornet), you will need: a sheet of waterproof paper or parchment for baking, scissors. It will not be difficult to make material:

Fold paper into a cone. To do this, make a square out of paper, bend it in half into a triangle shape, turn it right angle up. Fold and round the corners of the resulting figure until you get a cone. Choose the size of the cone according to your own preferences: the smaller the final product, the smaller the pattern will be.
Cut off the upper edges of the resulting cone, bend it so that they do not interfere with the work process.
Fill the paper with cream, cut off the tip of the cone.
Start decorating pastries with beautiful patterns.

From a cellophane bag

To make a cellophane bag, you will need: a dense, durable bag, a file or material from which the sleeve for baking products is made, scissors. If you decide to make a device from a plastic bag, it will not take much of your time. You don’t even need to turn the bag inside out - you just need to find the sharp corner of the bag, pour the cream into it and carefully cut off the tip with scissors. The corner can be cut completely / not completely, which gives a different effect to the pattern.

17.04.2018

The pastry bag is an indispensable tool for those who strive to create unique desserts decorated with a unique cream decor. Therefore, when choosing it, special attention is paid to additional components. The question of how to use cream nozzles so that the result meets expectations becomes relevant.

Is an adapter needed?

The answer to this question is ambiguous:

If it is planned to apply decor in one color and with a single design for the entire confectionery product, it is allowed to install the nozzle directly on the cut of the bag.
When a cake or cupcakes are decorated with cream in several shades or the decor involves the alternate use of different patterns, the adapter becomes a necessary element.

Complete with a pastry bag or separately from the main tool, 2 adapter options are offered - standard and large. The first is a universal solution, the second is suitable for nozzles with which cupcakes are decorated. After fixing it in the cut of the bag, the replacement of nozzles is not difficult: just remove one element and install the next one.

Rules for the use of nozzles

To get a decent result, you need to understand how cream nozzles work. To obtain spectacular colors, waves and other decorative details, confectioners use a number of techniques.

Round straws

The following options are possible:

A smooth round tube of minimum diameter is used to create inscriptions, ornaments, and bitmaps.
A medium-diameter tube helps shape creamy mushroom stems, ideal for jigging meringues.
The round nozzle of the maximum diameter is effective when creating eclairs, custard buns, profiteroles. For cream, it is practically not used.

carved tubules

Knowing how to use nozzles for cream with a carved exit, you can get interesting and unusual decorations for a wide variety of confectionery.

Tubes of small diameter are needed to create elegant patterns and ornaments from butter cream. With their help, ornaments, small flowers, basket weaving are well obtained.
The middle tube is used to decorate cakes with ornaments, the large one becomes an indispensable tool when decorating with protein cream or whipped cream.
By squeezing the cream through the nozzle in a circle, rosettes are formed, which are then decorated with berries and chocolate. Several rosettes create a wavy ribbon.
Beautiful waves are also obtained in this way - they squeeze a small strip through the nozzle, while raising the tip. Keeping pressure, the bag is lowered and the movements are repeated in a circle again.

When choosing a nozzle for a pastry bag in the form of a star, you need to pay attention to the number of rays - the more there are, the more embossed the pattern is.

Floral decor

Here you can select one of the following design options:

Tubes "buds", "rose", "magnolia" and "chrysanthemum" help to reproduce flowers, openwork waves on a confectionery product.
You can make flowers separately from the rest of the decor. To do this, take a special confectionery carnation with a wide hat and a high leg and a leaf nozzle (if desired, you can purchase additional elements of different diameters). Petals are formed one by one on parchment paper strung on carnations, creating the desired composition. If the flower is made from oil cream, to give it strength or long-term storage, the finished element is placed in the freezer. In a frozen state, the decoration can be easily fixed on a cake or pastry.

If the question of how to use cream nozzles correctly is asked in relation to oil formulations, a number of nuances should be noted:

Fill a tissue, silicone, or polyethylene container with cream halfway and close it well from above.
Patterns are applied with uniform movements, slightly pressing on the bag. When the element is completed, stop pressing and sharply direct the end straight away from you in the direction of the drawing. If you act on this principle, the remainder will form a barely noticeable tongue on the surface of the created image.
To prevent an ugly cone when lifting the nozzle, they immediately make downward movements and a quick jerk upwards. Thus form a ball of cream.

One more note concerns the temperature of the applied decor - a warm cream forms glossy patterns, but without a relief texture, the cold mass will lie figuratively, giving a matte picture.

Formation of leaves and core

To obtain such elements, special devices are used:

The middle is made by squeezing the cream through the “grass” nozzle. This decor looks especially impressive when creating sunflowers.
To form petals or leaves, nozzles with the appropriate name are taken. They are represented by several shapes with a rounded or triangular surface.

Working with cream filler is always an exciting process, especially if you have the right tool at hand. There are various nozzles for a pastry bag, and how to use them in a particular case is decided based on the situation. If experience is not enough, it is better to start from basic positions. In the future, one should not forget about the creative component - in the confectionery business, it is one of the main components of success.

Dear friend! If you have only recently been inspired by the diversity and beauty of the confectionery world, and also have a burning desire to join... You are welcome!

D In order to help you, we decided to write a memo article that will help you decide on the most basic set for a novice confectioner.

Today we will talk about all the necessary tools for working with the cream.

From adorable and tempting cupcake hats, incredible rosebuds to cakes, playful patterns, these creamy decorations are incredibly intricate!

So, what is the most important thing for a confectioner to work with cream?

1. Stainless steel pastry tips

2. pastry bags

3. Food colorings

4. And definitely inspiration!

There are a lot of confectionery nozzles: different sizes, shapes, diameters, different manufacturers. Stainless steel nozzles are divided into two types: with seams and without seams. Let's be honest: nozzles with a seam in work are no worse than without a seam. However, there are unscrupulous manufacturers who leave an unfinished seam, due to which the cream pattern can acquire additional unnecessary stripes.

Tip: when buying, be sure to view the nozzle from the inside. If the seam is smooth, feel free of "burrs", then feel free to take the nozzle. It definitely won't let you down at work!

Now let's talk about what nozzles you need to purchase. Of course, without the nozzles "Open Star" and "Closed Star" it is impossible to imagine caps on cupcakes. "Stars" are the most necessary and frequently used nozzles.

With their help, confectioners decorate cupcakes and cakes, plant marshmallows and meringues.

Another very important nozzle: "French pipe". With its help, they also make hats for cupcakes, layer cakes. But its main purpose is to deposit eclairs and shu.

For traditional "French" eclairs, a diameter of 10-12 mm is used. "Russian size" eclairs are obtained with nozzles of 13-14 mm.

To cook pasta, you need to stock up on good almond flour, patience and a 10-12 mm “Circle” nozzle.

Confectioners use the “round” nozzle for painting gingerbread and drawing inscriptions. Stock up for these purposes with nozzles 1-2 mm (for thin lines), 3-4 mm for inscriptions and filling the background on gingerbread.

To create leaves for your flowers, use the Leaf attachment 14-15 mm.

The choice of pastry bags is also large and varied, from the material of the bag to its size.

Firstly, this type of bag is the most hygienic: used-throw away. However, high-quality bags from 70 microns can be reused: it is enough to wash them thoroughly in warm water with detergent and dry them.

Secondly, disposable bags are convenient to cut. Take a bag and insert any nozzle you will work with into it. Trim the nose of the bag so that the nozzle fits very snugly into the “corner”.

Now you can fill the bag with cream and get to work.

Polyurethane confectionery bags - reusable bags. They are suitable for both home and professional use. These bags are lightweight and can be washed in the dishwasher. Suitable for all types of work with cream and confectionery masses.

Among the reusable bags for professional use, cotton bags are popular. They are distinguished by a denser material and a double glued seam. The latter protects the bags from cracks along the seams, which is especially important if the confectioner works with dense masses.

Reusable silicone bags have gained great popularity among confectioners. This material is very durable, which ensures a long service life, but at the same time soft and elastic; easy to clean both by hand and in the dishwasher.

We come to the most colorful part of our story: the dyes. What are the best to use for working with cream and dough? Of course, gel colors!

Gel dyes - faithful assistants of any confectioner. They differ in a wide color palette, country of origin and ... quality. We strongly recommend using high-quality dyes: this is a guarantee that the cream or icing will turn into the desired color, and the dough will be exactly the tone you need.

Among other things, we advise you to purchase a rotating decoration stand, a confectionery carnation, with which you can twist the chic cream buds, confectionery scrapers and spatulas, for the convenience of leveling the surface of desserts.

Inspiration to you, friends!