Baking Tools Piping

The Schneider Premium reusable pastry bag is a 400mm piping bag made from a coated synthetic fabric designed to hold up to repeated use in a professional kitchen environment. The special coating makes the bag impermeable, so fillings, creams, and batters don't soak through the material, and it resists the kind of wear that quickly degrades cheaper alternatives.

In a busy pastry section or bakery kitchen, disposable bags create ongoing cost and waste, particularly during high-output shifts where a pastry chef may get through a significant number of bags in a single service. A well-made reusable bag changes that dynamic, provided it can maintain consistent flexibility and grip when full. The Schneider bag holds its workability even under load, which matters when you're piping precise detail work or working quickly through a run of identical portions.

• Impermeable coated fabric keeps fillings contained and bag exterior clean
• Retains flexibility when full, supporting controlled and detailed piping
• Integrated hanger for practical filling — frees up both hands during loading
• Food-safe materials throughout, suitable for direct contact with cream, batter, and similar fillings
• Designed for repeated use, reducing reliance on disposable bags over time

At 400mm, this bag suits a wide range of piping tasks from filling choux to decorating gateaux. Kitchens with higher throughput requirements, or those piping particularly stiff mixtures regularly, may find it worth considering a heavier-duty option. Cleaning between uses is straightforward, though it's worth establishing a clear washing and drying routine to maintain hygiene standards and extend bag life.

If you're equipping a new pastry section or reviewing your consumables setup, the team is happy to help you work out the right bag sizes and quantities for your operation.

The Schneider cream injector is a manually operated pastry filling tool designed for consistent, controlled portioning of creams, jams, custards and other homogeneous fillings. A lever mechanism drives the filling piston, pushing the chosen filling through the nozzle with each press. The stainless steel bowl holds three litres of filling and can be covered to protect contents between use — practical when working through a large batch of pastries on a busy morning.

In a production bakery or busy catering kitchen, consistency and speed matter. The lever action gives the operator direct control over each shot of filling, and the adjustable dosing mechanism allows you to set a repeatable portion size, which helps reduce waste and keeps product quality uniform across a full batch. Whether you're filling doughnuts to order or working through trays of croissants ahead of service, the tool handles the repetitive work reliably without fatigue becoming a factor.

From a practical standpoint, the unit breaks down into components that are straightforward to clean, which is important when switching between fillings or closing down at the end of service. Key operational advantages include:

• Adjustable dosing helps maintain portion consistency and reduce filling waste
• Lever action keeps the operator in control without mechanical complexity
• Lidded bowl protects filling from contamination during use
• Component construction supports thorough cleaning between filling changes

This injector requires no power supply and has a compact footprint, so it fits into most prep areas without dedicated space planning. It is best suited to bakeries, patisseries, hotel banqueting kitchens and catering operations with regular pastry output. For sites producing very high volumes, it is worth considering whether a larger-capacity or motorised alternative would better suit the throughput required.

If you are unsure whether this capacity is right for your production volume or filling type, the team is happy to talk it through with you.

The Schneider Premium Reusable Pastry Bag is a 500mm piping bag made from a coated synthetic fabric, designed for repeated use in professional pastry, bakery, and confectionery kitchens. It replaces disposable bags with a more durable option that holds up across a busy day's service.

In practice, the coated fabric construction gives the bag enough rigidity to maintain control under pressure while remaining sufficiently flexible to handle detailed piping work — whether that's rosettes, borders, or filling choux. A full bag doesn't compromise grip or manoeuvreability, which matters when output consistency is important during a busy service period. The synthetic coating also helps prevent fat and moisture from permeating the material, which is a common issue with uncoated fabric bags.

From an operational standpoint, switching to a reusable bag at this size offers a few practical advantages:

• Reduces ongoing spend on disposable piping bags over time
• Coated interior is easier to clean and resists grease absorption
• Integrated hanger loop allows the bag to be hung during filling, freeing both hands
• 500mm length is well suited to larger batches and bigger nozzles
• Flexible enough for intricate work despite the durable construction

There are no installation requirements for a product like this, but it's worth noting that proper cleaning between uses is essential. Like all reusable piping bags, these need to be washed thoroughly — ideally in a commercial dishwasher or by hand with hot water and detergent — and inspected regularly for wear to the coating. Any degradation to the inner surface should be a signal to replace the bag. The 500mm size is on the larger end of standard pastry bags and may not suit finer decorative work where a shorter bag offers more control.

This bag is most commonly used in bakeries, patisseries, hotel kitchens, and any operation producing cakes, pastries, or desserts in volume. If your team is working at a very high output or requires multiple sizes in rotation, it's worth thinking through your full bag setup rather than selecting a single size in isolation. If you'd like guidance on what works well for your particular operation, we're happy to help.

The Schneider Premium Reusable Pastry Bag is a 340mm piping bag made from a synthetic fabric with a special coating designed to resist moisture and prevent seepage. It is intended as a practical, long-term replacement for single-use disposable bags in professional pastry, bakery, and kitchen environments.

In a working pastry section, the coated fabric holds up well under repeated use throughout a service. The material stays flexible even when the bag is fully loaded, which matters when working on detailed or fine piping work where control is important. The coating helps prevent fats and moisture from soaking through, keeping the exterior of the bag clean and manageable during use.

Operationally, reusable bags of this type offer a few straightforward advantages over disposables:

• Reduces ongoing consumable costs in high-output pastry sections
• Flexible enough for detailed decorative work even when full
• Food-safe coating resists seepage, keeping the bag clean in use
• Includes a hanger for convenient filling and storage between uses
• Washable and suitable for repeated daily use in commercial kitchens

There are no special installation requirements. These bags are hand-washed between uses and should be checked regularly for signs of wear, particularly around the tip opening and seams. Like all fabric piping bags, they will eventually need replacing — how quickly depends on the frequency of use, the products being piped, and how well they are maintained.

The 340mm size is a general-purpose length well suited to most standard pastry and decorating tasks. For teams with very high daily throughput, it is worth considering whether a larger stock of bags suits your rotation better than a smaller number. If you are unsure which size or quantity best fits your operation, feel free to get in touch and we can talk it through.

The Schneider Premium Reusable Pastry Bag is a 280mm professional piping bag constructed from a coated synthetic fabric designed to withstand the demands of daily pastry and bakery work. Unlike single-use disposable bags, it is built to be washed, reused, and relied upon as part of a working kitchen's standard toolkit.

In practice, the coated synthetic fabric resists moisture penetration and helps the bag hold its shape under pressure, which matters when piping consistently through a full service. The material remains flexible even when the bag is loaded, allowing reasonable control over detail work such as rosettes, borders, and fine decorative piping. The included hanger loop is a practical addition — it keeps the bag accessible during filling and allows it to be stored or dried cleanly between uses.

For a professional kitchen, the main operational advantages of a reusable bag at this quality level are:

• Reduced consumable costs compared with single-use disposable bags
• Consistent grip and pressure control throughout service
• Food-safe, impermeable coating that does not absorb fats or colourings
• Hanger loop for hygienic storage and easier filling

The 280mm length suits a wide range of general piping tasks. It is a practical size for most standard applications, though kitchens producing high volumes of large decorative work may find a longer bag more comfortable for extended use. Being reusable, the bag should be thoroughly cleaned after each use in line with your kitchen's hygiene procedures.

This bag is well suited to pastry sections, bakeries, and catering operations where piping is a regular task and where reducing disposable bag waste or cost is a consideration. If you work through large volumes or need bags for multiple stations, it is worth thinking about how many you need in rotation to allow for cleaning cycles.

If you are unsure whether this size is right for your specific work, the team is happy to help you think it through.

This pack of three Vogue icing combs is a straightforward, practical tool for applying textured finishes to cakes, tortes, and buttercream-sided gateaux. Each comb carries a different profile on each face, giving six distinct patterns across the set — from simple straight lines to wave, curl, and swirl effects. The combs are lightweight and designed with a built-in grip, which makes them reasonably comfortable to hold during repeat passes on a busy decorating bench.

In a patisserie or bakery environment where decorators are working through batches, the key advantage is consistency. Running an icing comb around a cake at a steady angle produces a repeatable result far more quickly than piping individual details by hand. The six available profiles give enough variety to suit different product lines without requiring a large collection of specialist tools.

• Double-sided design provides six different pattern profiles across three combs
• Lightweight construction reduces fatigue when decorating back-to-back batches
• Built-in grip aids control and reduces the risk of slipping mid-pass
• Suitable for buttercream, ganache, and similar soft icings
• Compact and easy to store alongside standard decorating tools

These combs are best suited to bakeries, patisserie counters, hotel pastry sections, and catering operations where decorated cakes feature regularly on the menu. They are a sensible starting point for operations setting up a decorating station rather than a specialist tool for high-volume production lines, where purpose-built turntable systems and professional scrapers may serve better.

If you are equipping a decorating station from scratch and are unsure what else you may need alongside these, the team is happy to point you in the right direction.

The Schneider 18mm star piping tube is a standard bakery and pastry tool used to pipe rosettes, shells, borders, and other star-profile decorations onto cakes, tarts, and confectionery. Made from stainless steel, it fits into a conventional piping bag coupler or sits directly inside a piping bag, and the 18mm opening produces a well-defined star pattern suitable for both finishing work and larger-volume piped portions.

In a busy pastry section or production bakery, consistency matters. A well-made metal tube holds its shape under repeated pressure and resists the deformation that cheaper plastic equivalents can develop over time. The stainless steel construction also makes cleaning straightforward — it can go through a commercial dishwasher without warping or corroding, which is a practical advantage when a team is turning around large batches.

• Produces clean, defined star profiles for consistent presentation
• Stainless steel resists deformation under sustained piping pressure
• Compatible with standard piping bags and couplers
• Dishwasher safe for efficient cleaning between uses
• Lightweight and easy to handle during extended decoration work

There are no installation requirements — this is a hand tool that needs only a piping bag and the appropriate filling. The 18mm size is a common mid-range choice for decorative work; kitchens requiring finer detail work or larger statement portions will find smaller and larger star tubes better suited to those tasks.

This tube is well suited to professional pastry kitchens, hotel banqueting operations, and production bakeries where reliable, repeatable piping results are needed day to day. If you are building out a full set of piping tubes or are unsure which sizes suit your menu, the team is happy to help you work through the options.

This is a 13mm stainless steel star piping tube from Schneider, used for piping rosettes, shells, borders, and other star-profile decorations onto cakes, pastries, and desserts. The star opening produces clean, defined ridges in buttercream, cream, ganache, and similar piping mediums.

In a busy pastry section or bakery environment, consistent results depend on the tube holding its shape under repeated pressure. Stainless steel construction means the tube resists deformation over sustained use and withstands the rigours of a commercial dishwasher without the deterioration that affects plastic alternatives. The compact dimensions make it straightforward to seat securely in a piping bag coupler or push directly into a disposable bag.

• Produces clean, defined star profiles in a range of piping mediums
• Stainless steel construction resists deformation under repeated use
• Dishwasher safe and straightforward to clean by hand between tasks
• Compatible with standard piping bag couplers and disposable bags
• Lightweight and easy to handle during extended decorating work

At 13mm, this tube sits in the mid-range of star tip sizes — suited to decorating individual portions, piping borders, and finishing plated desserts. Kitchens requiring finer detail work or larger statement piping will find smaller and larger star tubes more appropriate for those specific applications.

If you are building out a pastry section or standardising your piping kit across a team, it is worth having a conversation about which tip sizes and styles best match your menu. The team is happy to help.

This is a single stainless steel star piping tube from Schneider, sized at 9mm. It is used to pipe star-shaped decorations onto cakes, pastries, choux, and similar confectionery work. The star profile produces a clean, defined shape and is one of the most commonly used nozzle formats in professional patisserie and bakery environments.

In a busy pastry section, consistency matters. A well-made piping tube holds its shape under repeated use and doesn't distort with pressure from thicker mixtures. The stainless steel construction on this tube makes it robust enough for daily production work and straightforward to clean by hand or through a commercial dishwasher without risk of corrosion or deformation.

Practical benefits for kitchen use include:

• Consistent star profile for uniform decoration across large batch runs
• Stainless steel resists staining and holds up to commercial cleaning routines
• Compatible with standard disposable and reusable piping bags
• Compact and lightweight, easy to store alongside other nozzles
• Smooth interior finish supports even flow of cream, buttercream, and choux paste

There are no installation requirements for a piping tube, but it is worth considering the 9mm aperture in the context of your typical output. This size is well suited to medium-scale decorative work — it produces a noticeable, well-defined star without being oversized. For finer detail work a smaller aperture would be more appropriate; for bold, generous piping on larger gateaux or display pastries, a wider tube may give a better result.

This tube is a practical choice for patisserie chefs, bakery teams, and catering operations that include decorated desserts or pastry work in their output. If you are building out a set of piping tubes or are unsure which sizes best suit your menu, the team is happy to help you select appropriately.

This is a standard stainless steel star piping tube from Schneider, sized at 7mm. It is used to pipe star-shaped patterns onto cakes, pastries, tarts, and other confectionery, and is a common tool in professional pastry sections and bakery operations.

In a working kitchen, consistency matters. A well-made piping tube holds its shape under repeated use, cleans quickly between applications, and fits reliably into standard piping bags without slipping or distorting. The stainless steel construction here means it resists corrosion, survives regular dishwasher cycles, and is unlikely to degrade with the kind of daily throughput a busy patisserie or dessert section demands.

• Suitable for cream, buttercream, ganache, meringue, and similar piping media
• Compatible with standard disposable and reusable piping bags
• Stainless steel construction resists staining and corrosion over time
• Straightforward to clean by hand or in a commercial dishwasher
• Compact size suitable for fine detail work on individual portions

The 7mm opening produces a relatively fine star, which suits detailed decorating work and individual portion finishing rather than bulk rosette piping on large gateaux. Kitchens requiring a larger or more open star profile for faster output may find a wider tube more practical for high-volume work.

This tube is well suited to pastry sections, independent bakeries, hotel banqueting preparation, and any kitchen producing plated desserts at volume. It is a straightforward, reliable tool rather than a specialist item, and most professional pastry teams will want several on hand to avoid interruptions during service preparation.

If you are equipping a pastry section from scratch or building out a piping kit and would like guidance on what sizes and styles tend to work best together, the team is happy to help.

This is a plain stainless steel piping tube from Schneider, designed to produce a smooth, undecorated cylinder of piped product. With a 16mm opening, it is commonly used for piping choux pastry, éclairs, cream fillings, and similar applications where a clean, round profile is needed without any star or petal effect.

In a professional pastry kitchen or bakery, consistency matters. A well-made stainless steel tube holds its shape under repeated pressure and does not distort over time the way cheaper alternatives can. It fits standard piping bags and couplers, sits securely during use, and is straightforward to clean by hand or in a commercial dishwasher.

• Stainless steel construction resists corrosion and withstands daily use
• Plain 16mm opening produces a smooth, uniform piped profile
• Compatible with standard piping bags for straightforward fitting
• Easy to clean and suitable for commercial dishwasher use
• Compact and lightweight, simple to store with other piping kit

There are no installation requirements here — this is a hand tool. It is worth noting that the 16mm size suits medium-volume piping work; for finer detail work or larger-format output, Schneider offers tubes in a range of other diameters. If you are building out a piping tube kit for a busy production kitchen and are unsure which sizes to stock, we are happy to help you work through that.

This is a 12mm plain piping tube from Schneider, made from stainless steel in a single-piece construction. It fits standard piping bags and produces a clean, round bead of icing, cream, or filling — the kind of consistent output that pastry sections and bakery teams rely on for repetitive decorating work.

In a professional kitchen, longevity and hygiene matter more than most product descriptions acknowledge. Stainless steel holds its shape over time, resists staining, and tolerates the repeated washing that comes with busy service. A one-piece tube with no seams or joins is easier to clean thoroughly and less likely to harbour residue than multi-part alternatives.

• One-piece stainless steel construction with no seams to trap residue
• Compatible with standard piping bags used across most professional kitchens
• Produces a clean, consistent plain round line for icing, cream, and fillings
• Durable enough to withstand repeated commercial use and regular washing

At 12mm, this tube is a practical mid-range size — wide enough for filling choux, piping rosettes, or applying generous lines of cream, but still controlled enough for neater finish work. Teams that regularly pipe at both finer and larger scales typically keep a range of sizes to hand.

If you're unsure which tube size or tip profile suits your specific work, our team is happy to talk through what you need before you order.

This closed star piping nozzle from PME is a compact stainless steel tip designed for detail piping work across a wide range of bakery and patisserie applications. The closed star formation produces clean, defined edges on rosettes, shells, swirls and star shapes, making it a dependable choice for consistent decorative finishes on everything from individual pastries to celebration cakes.

In a busy bakery or patisserie environment, consistency matters. A well-made piping nozzle holds its shape under repeated use and cleaning, and the stainless steel construction here resists corrosion and deformation over time. PME are well regarded among professional bakers, and this nozzle reflects the tolerance and finish quality that makes detail work repeatable across a full production shift.

Practical benefits for day-to-day use include:

• Clean star and shell definition without trailing or smearing
• Seamless tip construction reduces product build-up between uses
• Stainless steel withstands regular dishwasher or sterilising cycles
• Compatible with standard piping bags and couplers
• Compact sizing suits fine detail work on individual portions

At 4mm, this is a smaller-aperture nozzle suited to finer work — intricate borders, individual petit fours, or detailed surface decoration. For larger-volume piping or bolder patterns, a wider-aperture nozzle from the same range would be more appropriate.

If you are building out a full piping set or are unsure which nozzle sizes best suit your menu, the team is happy to help you choose the right combination.

The PME Closed Star Piping Nozzle has a 3mm opening and is made from seamless stainless steel. It is designed to produce defined star shapes, shell borders and swirl patterns when piping buttercream, royal icing, whipped cream and similar mediums onto cakes, cupcakes and dessert plates.

The closed star profile produces clean, well-defined ridges with good shape retention, which makes it a reliable choice for consistent decorative work across high volumes of covers. The seamless construction avoids the weak points common in welded nozzles, which matters in a busy pastry section where nozzles go through repeated use, washing and handling.

• Seamless stainless steel construction resists splitting and distortion over time
• Closed star tip produces clean, defined ridges in buttercream and icing
• Suitable for stars, shells, swirls and rope borders
• Compatible with standard piping bags and couplers
• Easy to clean by hand or in a commercial dishwasher

This nozzle is well suited to patisseries, hotel banqueting teams, bakeries and any operation producing consistent decorated bakes or plated desserts at volume. It is a standard addition to a pastry section's nozzle set rather than a specialist item, so it works alongside a range of other tip profiles rather than as a standalone tool.

If you are building out a decorating kit or are unsure which nozzle sizes suit the work you are producing, the team are happy to talk it through.

These disposable piping bags from Vogue are a practical consumable for any professional kitchen or bakery that carries out regular piping work. Each bag is made from three-layer polyethylene with reinforced seams, giving them enough strength to handle a range of consistencies — from soft buttercreams and ganaches through to stiffer royal icing and choux pastry dough.

The textured, anti-slip exterior makes a genuine difference when working at pace. During a busy service or high-output bake, grip and control matter — particularly with thinner, runnier mixtures where any loss of pressure leads to inconsistent results. The blue colouring also aids visibility in a professional kitchen context, helping staff quickly identify piping bags in line with colour-coded food hygiene practices.

Practical day-to-day benefits include:

• Anti-slip exterior supports precise, controlled piping under pressure
• Three-layer construction reduces the risk of splits during use
• Disposable format eliminates the need for washing and drying between tasks
• Blue colour aligns with common kitchen colour-coding conventions
• Box dispenser packaging makes it straightforward to grab and go during busy prep

At 510 x 460mm, these bags are a versatile size for most standard piping tasks and will suit the majority of nozzle types in common commercial use. Being single-use, there is no cross-contamination risk between different mixtures or allergen groups — a practical consideration for kitchens managing multiple dietary requirements.

These bags are well suited to bakeries, patisseries, hotel kitchens, and any catering operation where decorating and piping forms a regular part of the workflow. For operations with very high daily output, it is worth considering whether a larger pack size would be more cost-effective.

If you are unsure which piping bag size or specification suits your kitchen's output, the team is happy to help you work through the options.

This Vogue set contains 26 piping tubes in an assorted range of nozzle profiles, made from stainless steel. It is designed to support decorative work across cakes, pastries, and confectionery, giving pastry chefs and bakery staff a broad selection of tip shapes without needing to source individual nozzles separately.

In a working patisserie or bakery setting, having a range of profiles immediately to hand saves time during service preparation and allows staff to move between decorating styles — rosettes, shells, writing lines, star bursts — without interruption. Stainless steel construction holds up well to daily use and repeated washing, and the material does not retain odours or stain in the way that some plastic alternatives can.

• Assorted nozzle profiles covering common piping applications
• Stainless steel construction — durable and hygienic under regular use
• Suitable for use with standard piping bags
• Easy to clean and dishwasher compatible
• Compact storage footprint at 200 x 100mm

Sets of this kind are well suited to small to mid-sized bakeries, hotel patisserie sections, and catering operations where decorating work forms a regular part of production. For higher-volume operations or specialist work requiring a more extensive range of profiles, it is worth considering a larger or more specialised set.

If you are unsure whether this set covers the profiles your team needs most, we are happy to help you work through the options.

This Vogue set brings together 52 stainless steel piping tubes in a range of nozzle profiles, covering the standard shapes a pastry kitchen or bakery needs for cake decoration, piping borders, rosettes, shells, and fine detail work. Having a broad selection to hand means less time swapping between bags mid-service and more flexibility when working across multiple products in a single shift.

In a professional patisserie or bakery environment, variety matters. Different finishes — fluted, straight, star, petal — are expected across a production run, and working with a single mixed set keeps the workflow clean without hunting through separate storage for individual tubes. Stainless steel construction holds up to repeated use, withstands commercial dishwasher cycles, and does not pick up odours or staining the way plastic alternatives can over time.

• Wide nozzle variety supports decorative work across cakes, pastries, and confectionery
• Stainless steel construction is durable and tolerates commercial washing routines
• Compact tube dimensions make them easy to handle for detailed finish work
• A single set reduces the need to source individual nozzles piecemeal
• Suitable for use with standard piping bags across most professional kitchens

These tubes are well suited to bakeries, hotel pastry sections, patisseries, and catering operations where decorated baked goods are produced regularly. For very high-volume decoration work or specialist sugar and chocolate applications, it is worth considering whether a more targeted nozzle selection better matches your specific output.

If you are building out a pastry section and want to talk through what equipment makes sense for your setup, the team is happy to help.