Pastry bags: types, nuances of choice and use

Original cakes, exclusively filled with cream cakes and various desserts in the form of intricate shapes have always attracted attention and delight in sweet tits.

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

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

Pastry bag is a small bag with a tapered end, narrowed downwards. At the end of the bag is a hole. Through it, when pressed, the cream comes out.

With this accessory you can create real masterpieces of confectionery art. Decorating a cake with cream with intricate designs or inscriptions happens quickly and simply with certain skills. On any desserts with the help of a pastry bag, you can put various patterns and figures.

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

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

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

Some manufacturers complete with bags produce nozzles. Unlike the bag itself nozzles are reusable. They are either plastic or metal. If nozzles are not included in the tool package, they will replace the pastry bag itself. With the help of slices that are on it, you can create simple, simple jewelry.

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

Reusable fabric models are an expensive tool for professional cooks. Culinary specialists throughout Europe prefer to use such reusable products. Such models are designed for making pastries from the dough of liquid consistency, for pancakes and airy desserts. The package includes nozzles with a different type of thread. This allows you to create curly ornaments, patterns and drawings.

Nozzles on reusable models can be mounted on the outside of the product and from the inside. The first option is much better and simpler.The only drawback of such tools can be called the need for the process of boiling and drying. The seams on the bag can break up if the poorly dried instrument is filled with mass.

In order to avoid such troubles should pay attention to the reusable silicone model. Such products are easier to clean from the remnants of the filler. They also dry out faster than fabric products. Using silicone tools is as easy as using cloth bags. The method of working with filler is exactly the same.

In order to choose the right pastry tool, you first need to decide on the type of product.

Disposable bags are designed for narrow functionality. With the help of such products, comfortable work with a sparse consistency filler is ensured. For a dense dough or cream, they are not suitable. It is worth remembering that the choice of disposable products should be based on their own abilities. It is really very difficult to squeeze out and form a thick mass from a disposable model. The advantage of such products is their cheap price for a large amount in the package.

Reusable pastry tools they are aimed at preparing any desserts from liquid and thick dough; they are completed with various nozzles for adjusting the volume of the filler and forming decorations.

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

1. Attention to the quality of seams and their gluing. Gluing should be perfect - it contributes to long-term operation.
2. Material and its strength.
3. For the best option is to consider a model with nozzles that are mounted outside the product. Internal fixation nozzles inconvenient due to the presence of filler inside the bag. When pressed, mass can flow through joining seams. When external fixation nozzle can fly under the pressure of the filler.
4. Widespread products are very popular. For filling with cream or other fillers, you can use not a teaspoon or dessert spoon, but roomy tools. Wide bags are suitable for filling liquid and thick mass.
5. 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 the presence of nozzles complete with a bag. The use of pastry tools becomes more convenient. In addition, you can experiment with the creation of jewelry, patterns, various patterns and original figures of fragrant cream. The degree of complexity of the confectioner's creation may be different. It all depends on the 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, then the tip is attached to the part of the adapter, which partially sticks out of the product. After the ring is screwed and fastened, you can wear a nozzle.

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

1. First you need to remove the ring from the connector. Then the adapter should be moved into the bag. Push the narrow end forward.
2. Now you need to mark the end of the thread. On a reusable bag, simply mark the end of the thread with a pencil or pen. On a disposable bag, the mark will be located 5 mm below the screw thread.
3. Then you need to cut the pastry bag. To do this, you need to push the adapter into the bag so that it is convenient to cut a hole according to the label previously assigned. When pushing the adapter down through the hole, make sure that one part is visible. After you need to wear a carved nozzle on the part that will stick out of the bag.
4. In the final stage, you need to fasten 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 over the arm. Using a spatula, fill the product in half and tamp. The main thing is not to overfill the bag with mass, otherwise the excess of filler can come out from where it was not expected.

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

There is nothing complicated about it. You just need to attach the nozzle, fill the tool with cream or dough, push the filler closer to the tip and pack it well. Squeeze out the filler and form patterns or patterns need to clockwise.

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

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

By purchasing such a necessary tool, you can be confident in creating masterpieces of culinary art. Before you choose a pastry tool, you should decide what it will be used for. For those who prepare sweets and desserts rarely, a disposable model will do. Confectioners of a more professional level prefer to use reusable tools with a variety of interesting nozzles that allow you to create masterpieces with the help of beautiful ornaments, drawings and figures.

See below for how to work with the pastry bag.