Pastry bags: types, nuances of choice and application

Original cakes, exclusively cream-filled cakes and various desserts in the form of intricate figures always attracted attention and aroused admiration for the sweet tooth.

A pastry bag is an indispensable attribute and assistant not only for a professional pastry chef, but also for an ordinary housewife. Such a kitchen tool is similar in functionality to a confectionery syringe - and this is not surprising, because it was created as an alternative to a syringe for cream.

But the pastry bag is much easier to use. Reusable bags are easy to wash and dry, and disposable bags are simply thrown away. In addition, it is several times cheaper than a confectionery syringe.

A pastry bag is a small bag with a conical end, narrowed down. There is a hole at the end of the bag. A cream comes out through it when pressed.

With this accessory you can create real masterpieces of confectionery art. Cake decorating with cream with intricate patterns or inscriptions is quick and easy with certain skills. On any desserts with the help of a pastry bag, you can apply various patterns and figures.

The variety of choice of pastry accessories is quite large. In general, there are only 3 options for such a tool:

• disposable items;
• reusable fabric items;
• reusable silicone products.

The name of disposable tools speaks for itself. This option is the cheapest, and after use it is not a pity to throw it away. Material for production is a special type of paper or food grade plastic. The paper is similar in properties to parchment or polyethylene, and bags of these materials are more like a bag.

Some manufacturers complete with bags produce nozzles. Unlike the bag itself, refillable nozzles. They are either plastic or metal. If nozzles are not included in the package, the confectionery bag itself will be replaced. Using the slices that are on it, you can create unpretentious, simple decorations.

Such tools are more suitable for decorating desserts with cream or sparse whipped cream. To use a dense consistency of the filler, they are not intended. When cooking it will be problematic to adjust the volume of the dough or cream. The cost of a disposable pastry bag ranges from 100 to 200 rubles.

Reusable fabric patterns are an expensive tool for professional cooks. It is these reusable products that cooks across Europe prefer to use. Such models are intended for the preparation of baked pastries of liquid consistency, for pancakes and air desserts. The set includes nozzles with various types of threads. This allows you to create curly ornaments, patterns and drawings.

Nozzles for reusable models can be mounted outside the product and inside. The first option is much better and easier. The only drawback of such tools is the need for a boiling and drying process. The seams on the bag can separate if the poorly dried tool is filled with mass.

To avoid such troubles, you should pay attention to the silicone reusable model. Such products are easier to clean from filler residues. They also dry faster than fabric products. Using silicone tools is as easy as fabric bags. The method of working with the filler is exactly the same.

In order to choose the right confectionery tool, you first need to determine the type of product.

Disposable bags are designed for narrow functionality. With the help of such products, comfortable work with a filler of a thin consistency is ensured. For dense dough or cream, they are not suitable. It is worth remembering that the choice of a disposable product should be based on our own strengths. Squeezing and forming a thick mass from a one-time model is really very difficult. A plus of such products is their penny cost for a large amount in a package.

Reusable Pastry Tools They are aimed at preparing any desserts made of liquid and thick dough, equipped with various nozzles for adjusting the volume of the filler and molding decorations.

If the type of bag is selected, it is worth paying attention to details in order to purchase a quality product.

1. Attention to the quality of the seams and their gluing. Gluing should be perfect - this contributes to long-term operation.
2. Material and its strength.
3. For the best option, it is worth considering a model with nozzles that are mounted on the outside of the product. The internal fixation of the nozzles is inconvenient due to the presence of filler inside the bag. When pressed, the mass may leak through the seams. With external fixation, the nozzle can fly off under the pressure of the filler.
4. Wide products are very popular. To fill with cream or other fillers, you can use not a teaspoon or dessert spoon, but roomy tools. Wide bags are suitable for filling both liquid and dense mass.
5. The choice of nozzles. Nozzles are made of plastic or metal.The first option has a low price, the second - will last much longer.

It is considered a big plus to have nozzles complete with a bag. The use of confectionery tools is becoming more convenient. In addition, you can experiment with the creation of jewelry, patterns, a variety of drawings and original figures from fragrant cream. The degree of complexity of the confectioner's creation can be different. It all depends on imagination and originality.

First you need to figure out how the confectionery tool works. The bag includes two parts. The first part is an adapter (connector), the second part is a ring or base. The base is inserted into the bag, after which the tip is attached to the part of the adapter, which partially protrudes from the product. After the ring is screwed in and secured, a nozzle can be put on.

But in order to properly use the pastry bag, you need to collect it, following this instruction.

1. First, remove the ring from the connector. Then the adapter should be advanced into the bag. Need to push the narrow end forward.
2. Now you need to mark the end of the thread. On a refillable bag, simply mark the end of the thread with a pencil or pen. On a disposable bag, the mark will be 5 mm below the screw thread.
3. Then you need to cut the pastry bag. To do this, push the adapter into the bag so that it is convenient to cut the hole at the previously designated mark. When pushing the adapter down through the hole, make sure that one part is visible. After you need to put on a carved nozzle on the part that will stick out of the bag.
4. In the final stage, you need to fix the ring back, and insert the nozzle.

After the bag is assembled, you need to prepare it for use. To do this, its top must be assembled so that cuffs appear above the arm. Using a spatula, fill the product halfway and tamp. The main thing is not to overfill the bag with mass, otherwise the excess filler may come out from where it was not expected.

Next, you need to carefully pull the spatula out of the bag, as if wiping it on the bag. Then you need to close the product by twisting it. Before this, you need to deploy the cuff. Before use, it is imperative to release a small amount of filler along with air.

There is nothing complicated about it. It is only necessary to attach the nozzle, fill the tool with cream or dough, push the filler closer to the tip and compact well. Squeeze out the filler and form patterns or patterns in a clockwise direction.

In order to properly decorate desserts, pastries and cakes, it is also necessary to take into account the degree of pressure on the bag and its location on the working surface.

Before using this confectionery tool, you can first practice on any other surface. After that, it will not be so scary to decorate the main dessert.

By acquiring such a necessary tool, you can be sure of creating masterpieces of culinary art. Before choosing a confectionery tool, you should decide what it will be used for. For those who prepare sweets and desserts rarely, a one-time model is suitable. Confectioners of a more professional level prefer to use reusable tools with many interesting nozzles that allow you to create masterpieces using beautiful ornaments, drawings and figures.

On how to work with a pastry bag, see below.