Confectionery nozzles are an important element in the hands of a professional pastry chef. Modern products are diverse in form, material of manufacture, method of application. On sale, they are in sets or piece.
Features and purpose
Cream baking is difficult to imagine without the usual patterns of flowers, leaves and ornaments. Culinary inventory for cream and pastry bag allows you to create patterns for decorating the cake. Classic cake decorating nozzles are usually an addition to a regular pastry bag. And also these parts are often in the kit with a special syringe.
Both options are used in the work of confectioners or housewives. A sweet mass is placed inside the syringe or bag, which is then squeezed onto the surface of the cakes, cupcakes, eclairs through a cone-shaped nozzle.
All nozzles for cream are equipped with two holes, one of which is a larger diameter. On this side, the device is secured in a bag or syringe. A smaller part of the cone usually has a patterned appearance, gives the cream the desired shape.
Cream jewelry is obtained due to different sizes of shapes and diameters of nozzles. In addition, manufacturers produce nozzles made of plastic or stainless steel. The latter are welded or cast. The option with a connecting seam does not impair the quality of the jewelry, but only if it is from a bona fide manufacturer. If this seam is improperly processed, the cream pattern will acquire additional unnecessary stripes.
Therefore, the purchase of nozzles in online stores is often not recommended. The product must be carefully inspected, especially from the inside.If the surface of the nozzle is smooth, this can be safely purchased for work.
The subtleties of the choice of nozzles for cream are important for both lovers who make cakes and pastries for households and professionals.
The latter are specially trained in the rules for choosing and using one or another patterned part for a particular pattern. Properly changing products, you can make a variety of drawings and patterns on the cake.
Kinds
There are many varieties of nozzles, but professionals distinguish several basic ones that can be used for numerous patterns. The following is an overview of popular fixtures.
“Leaf” or “Petal” is a nozzle that forms a decor matching the name, as well as original borders for cakes and cupcakes. The fixtures are convenient for adding various details that are suitable for decorating baskets and cupcakes. It is convenient to work with a nozzle, independently determining the relief and inclination of the part. An element is of two main types.
- If it is with a V-shaped tip, then the leaf will be smooth. Usually the element is thicker at the base, but thinner towards the end.
- If the “Leaf” nozzle has a tiny notch in the middle, then with its help you can get a more embossed detail.
"Ruffles" - are presented in a wide variety and give many options for the implementation of various ideas. Using this type of nozzles, professionals create quite realistic draperies, lambrequins and bows. The borders of the cakes are decorated with elements, and the decorations are distinguished by deep and expressive corrugation. Details are used to weave cream baskets, as well as to create individual floral elements.
"Sultan" - this nozzle belongs to the class of special and is suitable for planting meringues, cookies, marshmallows. The design consists of two metal cones, one of which is firmly fixed inside. Thanks to the solution, the outer side of the deposited element is ribbed, and the inner smooth. The nozzle is quite impressive in size; it may not fit ordinary confectionery bags.
It is difficult to install inside the bag, sometimes you even have to cut a few centimeters from the tip. But the modified confectioner's tool can no longer be used with other nozzles.
“Sphere” is also a special nozzle that is ideal for creating cupcake decorations. Round and large nozzles are made beautiful hats and flowers on cakes, gingerbread cookies and cookies.
"Astra" is a special series that allows you to create flower buds in one motion. Flowers are produced quickly and easily thanks to several geometric elements. For example, 9 slots in the nozzle allow you to create an identical number of petals at the same time. The element can be done with any cream, it is suitable for use by beginners.
"Chrysanthemum" - this option allows you to make rounded petals. With proper use, the petals are concave, semicircular. Products are also suitable for creating daisies and gerberas. Professionals often use options of different sizes to create ruffles or borders.
“Grass” is an inventory that in the hands of a confectioner allows you to create the effect of a meadow from any cream on the surface of a baking dish. The element is also suitable for decorating animals with wool. Nozzles "Grass" differ in the number and type of holes. Typically, from 7 to 19 elements, with a diameter of 1-2 mm, are provided. There are options where the holes are made in the form of stars.
In general, flowers and various “hats” on cakes can be made with ordinary objects from the basic set, which are called open or closed “star”. These parts are the most necessary, as they are frequently used nozzles.
And also the regular round nozzles, without which it is impossible to create inscriptions and openwork decor, should be included in the mandatory set of the confectioner.
How to choose?
Among the variety of nozzles, it is difficult to choose suitable for work, especially for a beginner confectioner. Professionals advise abandoning the use of plastic confectionery nozzles at the initial stage. They are often small and differ in poor expressiveness of the relief of the resulting patterns.
Confectionery nozzles it is better to purchase individually. A set at the initial stage is not needed, since all the elements are unlikely to be necessary to use. Professionals skillfully use 2-3 main nozzles, the rest are just invented to help beginners. As practice shows, many nozzles just gather dust in the closet, and money was spent on them.
Of all the nozzles, you should choose base that form a rose petal, chrysanthemums and leaves. The first option forms an open or closed petal, and also differs in the size of the slot.
Accordingly, if you need to create a large rose, you need to choose the overall nozzles. The Chrysanthemum nozzle is also different in size, so you should also pay attention to the size of the outlet. “Leaves” come in all kinds of sizes and shapes, you can pick up what you like, or choose several pieces of different sizes.
For nozzles, it is important to choose a convenient pastry bag, it is preferable if you choose between it and a syringe. Inventory is more convenient due to size. It contains more cream. The use of the bag is better, since it is possible to control the force of extrusion. The culinary tool is suitable for almost any nozzle that can be used without a special adapter.
Particularly popular with disposable pastry bags, which are convenient to use with nozzles of various sizes. Just the tip of the bag can be cut to the desired diameter. By the way, the strength of disposable pastry bags is different, and you need to choose here by the number of microns. If the equivalent is 10-15 units - the bags are fragile, from 100 units - very strong, good quality.
Good disposable bags are expensive, and therefore many are inclined to buy reusable products.
They are not prohibited for use, but it is better to choose several screw nuts and special adapters for them. A few nuts are needed, as the diameter of the nozzles can be different. The adapter is inserted inside the bag, a suitable nut is screwed on top.
Usage Tips
The cream confectionery bag is made in the form of a cone, usually made of waterproof fabric. To work correctly, the existing nozzle must first be inserted into the bag, and then cut off its tip. This procedure is often performed after filling the bag, which allows you to save liquid cream inside the culinary inventory.
To prevent the edges of the inventory from getting dirty on the outside, it must be put on the arm with a wide part, and then filled with a scraper or spatula. Enough filling the bag by a third, and cream before planting you need to push closer to the nozzle.
In order for the decoration to turn out with a beautiful ponytail, you must first quite confidently put pressure on the cream, and then stop abruptly, and with a slight upward movement form this same ponytail, which usually fits itself on its side.
Products in the form of shells or marshmallows are deposited strictly in the center, in an even motion from beginning to end. After a stop, some decorations require a semicircle, at the end of which a tail is also formed.
Use nozzles for "roses" is better with oil creams. They are more plastic and suitable for a beginner. The flower collected from the oil cream can be temporarily removed in the freezer. The element will retain its good shape, it will be more convenient to transfer it to the cake. It is allowed to freeze oil preparations for the future, which is done during the mass production of cakes and pastries. You can decorate the cake with roses made of protein cream. This element cannot be frozen, you must immediately transfer it to the cake with a knife, fork or scissors.
If you can’t use the nozzles for “roses” and “petals”, you can try to work with the same elements on the curbs, sides and simple lines. These artistic details on cakes and pastries lend themselves to beginners without special professional skills.
The main thing is the right cream and patience. To make the cake look good, its decoration will take a lot of time. There are not many types of creams suitable for decoration. Important qualities of the sweet decor are good ductility and resistance to high temperatures.
The set parameters are oil, protein custard and cream creams. The greatest distribution in both home and industrial cooking is oil cream. Products made of it differ in budget, but longer shelf life. The taste of such sugary sweets is not everyone likes. In home cooking, whipped cream cream is often used, the taste of which is considered more delicate and refined. Jewelry from this sweet is very attractive.
Using protein cream at home is difficult. Properly prepared decor is durable, and to get it, you need to try. Undercooked or overcooked cream syrup will spoil all work and products. In addition, not all dyes are suitable for this cream.
An overview of pastry nozzles see below.
