Disposable piping bag 100 pieces

Disposable piping bag

Do you know it too? You've been standing in the kitchen for hours to bake something. Now all kinds of kitchen utensils are piling up in the sink or on the countertop. You have laboriously filled the cupcake molds with a spoon. Unfortunately, here and there the dough went next to the ramekins, because the spoon was too imprecise. Finally, you managed to scrape all the batter out of the bowl with the spoon and bake the cupcakes. Using a spatula or a knife, you spread the topping on the cupcake. Unfortunately, again, you don't quite get the edge of the cupcake perfectly and it all doesn't look the way you imagined. Up to this point, you've used far too many utensils to create a perfect cupcake. Now it's over!

Instead, the process may look like this:

You made your muffin batter with the Nova dough machine or a Hand mixer finished in seconds. Cut a tip off the bottom of this piping bag and now give a Hole grommet 14 mm into the piping bag. In the best case, the smaller opening looks out through the hole. If the hole is too small, cut off a little of the piping bag again. Now you take the Piping bag holder and put this practical professional pastry bag with spout over it. It is best to bend the tip with the spout at the bottom so that the dough cannot flow out immediately. Now pour the dough into this disposable piping bag. With the help of a Rubber scraper you can scrape the remaining dough out of the bowl down to the last drop. Meanwhile, carefully remove the piping bag from the holder. Make sure that the opening at the bottom is still bent. If this is your first time using a professional piping bag, find someone who can help you keep the opening bent.

How full should the piping bag be?

If you fill the piping bag too full, the dough may swell on top or out. Conversely, you can also fill the disposable piping bag too little. If that's the case, you won't be able to apply pressure to the mixture and it will either be difficult or uneven coming out of the piping bag. A good guideline is to fill about 2/3 of the piping bag.

After filling

you bring the piping bag at the upper opening into the original shape. Now press the entire mass down into the piping bag. Make smoothing movements downwards with your thumb and index finger. Now twist the top opening of the piping bag as if you were wringing out a cloth. Fasten the whole thing with a clamp.

How to hold the piping bag correctly

The piping bag is filled and well sealed. Take the disposable piping bag in your stronger hand. Clamp the upper opening with the clamp between your index finger and thumb. The bag should automatically lie in the palm of your hand. Now put the rest of your fingers around the bag. Now press the index finger and thumb, then the middle finger and finally the ring and little finger in the direction of the ball of the hand. The ball of the hand optimally supports the pressure build-up. Use your weak hand to stabilize the piping bag from above. Use the pressure to press the batter out of the piping bag with the spout. In this way, you can precisely fill the muffin tins with the cupcake batter.

Other uses for the skin pass sack

To pour a mass into a small mold is just the tip of the iceberg. It takes a little practice at the beginning to get the hang of it. So don't be discouraged if it doesn't work out as perfectly as you'd hoped in the beginning. But over time, you'll find that piping bags are better than spoons, especially for filling. Actually, of course, piping bags can do much more than just filling. In confectionery, piping bags are used for decorating cakes, cupcakes, patisserie. A distinction is also made between waterproof fabric, plastic and plastic piping bags. You can equip the piping bags with the most creative nozzles and make beautiful buttercups. Or you can also pipe mousse or creams onto the plate and make beautiful bonnets. Of course, this applies not only to sweet masses, but also to hearty cream hoods for cream soups, duchess potatoes or croquettes.

In the confectionery

the piping bag is often used to fill the pralines or truffles with the ganache. Here there is a small but subtle difference: often no nozzle is used here. This simplified the filling of the piping bag, because you cut the piping bag only after filling below. To decorate the chocolates or truffles, a modified form of the piping bag is used here: the cornet. This is actually a mini piping bag made of glassine paper and has exactly the same function. It is used to make up chocolate molds before completely pouring the chocolate mold with chocolate coating.

Practical knowledge in our praline courses

We also offer courses on everything to do with chocolate and praline making, in which our expert course leaders will take you on a journey into the sweet world of chocolate. World of chocolate with you. Dive in together with us!