Piping Bags and Nozzles

A piping bag and nozzle are simple yet precise and expressive tools in the art of pastry. The right nozzle with the right bag allows you to create a rosette, leaf motif, chocolate inscription or even layer of cream in one movement. Without these tools, high-level pastry is not possible. BHS offers piping bags and nozzles to HoReCa businesses across Europe.

Types of piping bags

Disposable polyethylene bags—the most economical and hygienic, especially suitable for patisseries working with different creams and icings, where each colour or mass requires a separate bag. Thickness and transparency allow you to control the amount of mass. Reusable fabric bags—durable and reusable, suitable for smaller-scale patisseries. They require thorough washing after each use—bacteria can multiply in damp fabric if not cleaned properly. Silicone piping bags—flexible, easy to clean and reusable. Dishwasher-safe. More durable and hygienic than fabric bags. Plastic filling bags with nozzle—pre-assembled with a nozzle, ideal for quick mass decoration of cupcakes or cakes. BHS helps you choose the right type of bag.

Types of nozzles and decorating techniques

Round nozzles—from 1 mm to 15+ mm in diameter. The smallest are for fine writing and detailing. Medium sizes are for dots, individual rosettes. The largest are for full coverage or bubble decoration. Star and rosette nozzles—open or closed star shapes that create textured cream or leaf motifs. The standard for cupcake decoration and cake icing. Leaf nozzles—special V-shaped nozzles that create realistic leaf motifs. rosette and St. Honoré nozzles—specialised pastry nozzles for intricate designs. Flat nozzles—flat opening for ribbon decorations. Ready-made nozzle sets—kits with 8–20 different nozzles for initial familiarisation. BHS offers a wide range of nozzles.

HACCP and hygiene in piping bags

Pastry masses—creams, whipped cream, ganache—are high HACCP risk products as they contain dairy and eggs, which spoil easily. Disposable bags provide the highest hygiene standard, as each product gets a new bag. Reusable bags must be thoroughly washed with hot water and detergent, rinsed and dried before the next use. Cream left in a damp fabric bag can develop mould within 2–4 hours. Nozzles must be detached and washed separately after each use—cream residue inside is a source of bacteria. BHS helps you choose HACCP compliant bag types.

HoReCa usage scenarios

In a large patisserie producing 100+ cakes per day, disposable bags are the most hygienic choice—they save washing time and ensure each colour or mass has a separate tool system. In a café with a cupcake display, a standard silicone bag with a medium star nozzle ensures consistent cupcake decoration throughout the day without repeated checks. In a fine dining restaurant with dessert plating, special fine round piping bags allow the chef to precisely apply coulis, decorate plates with fine details and create a professional presentation. BHS supplies pastry tools to HoReCa businesses.

Frequently asked questions

What size nozzle should I choose for cupcake decoration? For a classic cupcake rosette, the standard is an open or closed star nozzle 1M or 2D (Wilton system) with a diameter of 12–16 mm. This nozzle creates a full rosette top for a cupcake in one motion. BHS helps you choose the right nozzle set based on your decorating style.

How often should disposable bags be changed? A disposable bag should be replaced after each use or when empty. If it is partially soaked and left at room temperature for more than 30–60 minutes with dairy cream, it should be discarded and a new one used.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.