Cream nozzles: types, description and method of application

The one who spends a lot of time in the kitchen and likes to make different sweet dishes, in the arsenal necessarily have nozzles for the cream. Why do we need these simple devices? This should be discussed in more detail.

Detailed description

Cream nozzles are special equipment that every real cook should have. Its purpose lies in the name itself. Indeed, we are talking about the subjects with which the master creates from the pastry cream real masterpieces. It's hard to imagine a cake or an appetizing cake without the usual decoration. Usually, the cream nozzles are used as a supplement to the confectionery syringe or bag. In this case, it does not matter what is used for work. Both of them play the role of a reservoir, into which the cooked sweet mass is temporarily placed. The nozzles for the cream are products in the form of a cone with two holes. One of them has a larger diameter and is intended to fix the device to the tip of the syringe or bag, and the second should give the prepared mixture a certain shape.

The following types of baits are known in cooking:

1. The "pipe". It is sometimes called simple or circular. This is a product with a round section, which confectioners consider the basic option. With its help, you can sip merengue or decorate the side of the cake.
2. "The Open Star." The working part of such a device has several incisions in the form of sharp teeth, which can be from 4 to 12 pieces.
3. "Closed Star". It is very similar to the previous version. The only difference is that the teeth are slightly bent inward.
4. "An open rose." In it, the incisions on one side are made at an angle.
5. "French". It reminds the "Open Star", but the teeth are smaller.
6. "Flower". The sharp ends of the notches from the middle are completely bent to the center.
7. «The Eastern Rose». She has on the tip a sphere with small slits.
8. "Grass". Here the working area is tightly closed except for the three round outlets.
9. "Band". The cone ends with a narrow slit, which can be smooth or have several teeth on one side.

There are also nozzles for creating special effects. In these holes are made to obtain a specific pattern (heart, Christmas tree, cross and others). There are also products that are specifically designed for lefties.

Lush flower

Very often in the confectioner's work a nozzle "Tulip" is used for the cream. This unique product allows one to create a ready-made bud on the surface of the cake.

The secret is that the outlet is made in the form of a plate with the original cross section. Passing through special slots, the mass is divided into separate layers, each of which acquires a definite shape. The flower made in this way clearly traces the core and petals. In the central part of the nozzle, there are usually several round holes, which then stop in small stamens, and the side slits can be of different shapes. Depending on the number of cracks, they can be from three to six pieces. With the help of such a nozzle, even a novice confectioner can create a real masterpiece. There are several types of such devices, which differ in the unique location of the slots. Each of them is assigned a number from 1 to 13.

Confectioner's set

Every good specialist has his own tools for work. Without them it is difficult to achieve the desired result. Therefore, any confectioner, as a rule, has a bag for cream with nozzles. You can buy this kit at any hardware store.

Most specialists do not like working with a syringe. They prefer the confectionery bag. With this simple device, you can more accurately apply the decor on the surface of the finished baking. Such products can be of different volumes depending on the amount of the product used. It is clear that in the case when it takes only 100 grams of cream stupid to take a bag with a capacity of 1 liter. The remaining material will interfere with the work, and the drawing may not work. In addition, you should know that the bags are also disposable and reusable. This is very convenient, since the oil cream is not easy to wash. It's easier to throw away the used product and take a new one for further work. Although some confectioners on this account have a different opinion.

Work principles

To properly decorate the surface, you must follow the basic rules for working with plastic masses. First you need to pay attention to the confectionery bags themselves.

Cream nozzles should be worn on them from the outside, and not inserted from the inside. This ensures protection against unwanted bias and allows the drawing to be performed correctly. It must also be remembered that the fabric is a rather fragile material, so that slots can form in the joints, and this, accordingly, will affect the quality of the work. The cream will seep through them and drip onto the surface to be decorated. To avoid such misunderstandings, it is better to use special clamps. They will block the places of contact of the fabric with the nozzle and create a natural barrier to the liquid mixture. It is also worth remembering that the cream has the ability to melt at elevated temperature. Therefore, you need to work in a cool or well-ventilated room. In addition, all actions must be done quickly, so that the mass in the confectioner's bag does not heat up from the heat of the hands. But this, as a rule, comes only with experience.