Pastry nozzles are an important element in the hands of a professional pastry chef. Modern products are diverse in form, material production, method of application. On sale they are in sets or individually.
Features and Purpose
Muffin with cream is difficult to imagine without the usual patterns of flowers, leaves and ornaments. Culinary equipment for cream and pastry bag allows you to create patterns for decorating the cake. Classic cake decorating tips are usually an addition to a regular pastry bag. And also these parts are often in a set with a special syringe.
Both options are used in the work of pastry chefs or housewives. A sweet mass is placed inside the syringe or bag, which is then squeezed onto the surface of cakes, cupcakes, eclairs through a cone-shaped nozzle.
All cream nozzles are provided with two holes, one of which is of a larger diameter. This side of the device is fixed in a bag or syringe. A smaller part of the cone usually has a patterned appearance, giving the cream the desired shape.
Cream decorations are obtained due to the 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 version with a joint seam does not degrade the quality of the jewelry, but only if it is from a bona fide manufacturer. If this stitch is improperly treated, the cream pattern will acquire additional unnecessary bands.
Therefore, the purchase of tips in online stores is often not recommended. The product must be carefully examined, 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 the cream are important to both amateurs who are engaged in the manufacture of cakes and pastries for households, and professionals.
The latter are specially trained in the rules for choosing and using a particular patterned detail for a particular pattern. Competently changing the product, you can make a variety of patterns and patterns on the cake.
Kinds
There are many types of nozzles, but professionals identify several basic ones that can be applied to numerous patterns. The following is a review of popular gadgets.
“Leaf” or “Petal” - a nozzle that forms the decor corresponding to the name, as well as original borders for cakes and cupcakes. Adaptations are convenient for adding various parts that are suitable for decorating baskets and cupcakes. It is convenient to work with a nozzle, independently determining the relief and tilt of the part. The 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 with a tiny notch in the middle, then you can use it to get a more embossed detail.
"Ruches" - are presented in a wide variety and provide many options for the implementation of various ideas. With this type of baits, professionals create quite realistic draperies, pelmets and bows. Borders of cakes are drawn with elements, and the decorations are distinguished by a deep and expressive ribbing. Details are used for weaving cream baskets, as well as for creating individual floral elements.
"Sultan" - this nozzle belongs to the class of special and is suitable for dropping meringue, cookies, marshmallow. The design consists of two metal cones, one of which is firmly fixed inside. Thanks to the solution, the outer side of the precipitated element is ribbed, and the inner side is smooth. The nozzle is quite impressive in size, it may not be suitable for ordinary pastry bags.
It is difficult to install inside the bag, sometimes even have to cut a few centimeters from the tip. But the modified pastry tool can no longer be used with other nozzles.
"Sphere" is also special nozzles that are ideal for creating jewelry on cupcakes. Round and large nozzle are beautiful hats and flowers on the cakes, gingerbread and cookies.
"Astra" is a special series that allows you to create flower buds in one motion. Flowers are made 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 novice masters.
"Chrysanthemum" - this option allows you to perform rounded petals. When used correctly, the petals are concave, semicircular. Products are also suitable for creating daisies and gerberas. Professionals often use variations of different sizes to create ruffles or borders.
“Grass” is an inventory that, in the hands of the pastry chef, allows you to create the effect of a glade from any cream on the baking surface. The element is still suitable for decorating animals with wool. Nozzles "Grass" differ in the number and type of holes. Usually 7 to 19 elements are provided, with a diameter of 1-2 mm. There are options where the holes are made in the form of stars.
In general, flowers and various "caps" on cakes can be performed with ordinary objects from the basic set, which are called open or closed "star". These parts are the most necessary as they are often used nozzles.
As well as the obligatory set of pastry chefs should include the usual round nozzles, without which it is impossible to create inscriptions and openwork decor.
How to choose?
Among the variety of nozzles it is difficult to choose suitable ones for work, especially for a beginner baker. Professionals advise to abandon the use of plastic pastry nozzles at the initial stage. They are often small and are characterized by poor expressiveness of the patterns obtained.
Pastry Nozzles better to buy by the piece. 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 simply invented to help beginners. As practice shows, a lot of attachments just gathering dust in the closet, and the money was spent on them.
Of all the nozzles should choose base, which form the rose petal, chrysanthemums and leaves. The first option forms an open or closed petal, and still differs by the size of the slot.
Accordingly, if you want to create a large rose, you need to choose the overall nozzles. Nozzle "Chrysanthemum" also differs in size, so you should also pay attention to the size of the outlet. "Leaves" are of various sizes and shapes, you can choose a vending, or choose a few pieces of different sizes.
It is important to choose a convenient pastry bag for nozzles, it is preferable if you choose between it and the syringe. Inventory more convenient because of the size. It contains more cream. In using the bag is better, since you can control the force of extrusion. The culinary tool fits almost any attachments that can be used without a special adapter.
Especially 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, of good quality.
Good disposable bags are expensive, and therefore many are inclined to purchase reusable products.
They are not prohibited for use, but it is better to choose for them several screw nuts and special adapters. Several nuts are needed, as the diameter of the nozzles is different. The adapter is inserted inside the bag, and a suitable nut is screwed over it.
Usage tips
Pastry bag for cream 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 keep liquid cream inside the cooking equipment.
So that the edges of the inventory do not get dirty from the outside, it should be put on the arm with a wide part, and then filled with a scraper or spatula Enough bag filling by one third and cream before planting need to push closer to the nozzle.
In order to make the decoration with a beautiful tail, you must first fairly confidently press on the cream, and then stop abruptly, and lightly move up to form this very tail, which is usually placed on its own.
Products in the form of a shell or marshmallows are deposited strictly centered, smooth movement from beginning to end. After stopping, some decorations require a semicircle, at the end of which a “tail” is also formed.
It is better to use nozzles for "roses" with oil creams. They are more plastic and are suitable for work to the beginner. Collected from the butter cream flower can be temporarily removed in the freezer. The element will retain a good shape, it will be more convenient to transfer it to the cake. Oil blanks are allowed to freeze for future use, which is done during mass production of cakes and pastries. You can decorate the cake with roses, made of protein cream. This element can not be frozen, you must immediately transfer to the cake with a knife, fork or scissors.
If you can not use the nozzles for the "roses" and "petals", you can try to work the same elements on the curbs, bumpers and simple lines. These artistic details on cakes and pastries are amenable to beginners without special professional skills.
The main thing - the right cream and patience. To make the cake look good, its decoration will take a lot of time. There are not so many types of creams suitable for decoration. Important qualities of sweet decor are good ductility and resistance to high temperatures.
The specified parameters are butter, protein custard and butter cream. The most widespread in both home and in industrial cooking received oil cream. Products from it differ in budget, but longer shelf life. The taste of these sugary sweets not everyone likes. In home cooking, whipped cream is more often used, the taste of which is considered more tender and refined. Decorations from this sweet are very attractive.
Using protein cream at home is difficult. Properly prepared decor is durable, and to make it, you need to try. Undercooked or overcooked cream syrup will spoil all the work and products. In addition, not all dyes are suitable for this cream.
Overview of pastry nozzles, see below.
