Schneider

The Schneider three-sided cream scraper is a straightforward decorating tool designed for applying and texturing cream, buttercream, and similar coatings on cakes and pastries. Each of the three edges carries a different profile, allowing the user to produce distinct surface finishes without reaching for additional tools mid-task. It is made from polypropylene, which is firm enough to hold a consistent angle against the surface of a cake while remaining light in the hand.

In a busy patisserie or bakery preparation environment, the ability to switch between decorating profiles on a single tool saves time during finishing runs, particularly when producing batches of celebration or display cakes. The smooth polypropylene construction means it cleans quickly between uses, which matters when working with coloured creams or allergen-separated batches.

• Three distinct edge profiles on one tool reduce the need to switch between scrapers
• Lightweight polypropylene construction is easy to handle and quick to clean
• Suited to buttercream, ganache, and similar coating consistencies
• Compact form sits comfortably in a utensil tray or small storage pot

This scraper is well suited to patisseries, hotel kitchens, and catering operations with a regular cake and pastry finishing output. It is a practical everyday tool rather than a specialist piece, and works well alongside a full set of decorating combs and palette knives. If your operation involves very high-volume finishing or requires a wider working surface, it is worth considering a larger-format scraper instead.

If you are building out a patisserie toolkit and want to make sure you have the right combination of finishing tools for your output, the team is happy to advise.

This Schneider aluminium baking tray is a standard 2/1 GN format tray designed for everyday use in commercial bakery and catering kitchens. At 600x400mm it fits directly into most commercial convection ovens, racking trolleys, and refrigeration units built to GN sizing, making it a practical workhorse across a wide range of kitchen types.

Aluminium is a well-established choice for baking trays in professional kitchens. It conducts heat evenly and responds quickly to temperature changes, which helps achieve consistent results across a full tray load. At 700g the tray is light enough to handle comfortably during busy service, reducing fatigue when moving multiple trays between oven, rack, and storage. The lipped edge gives the tray its rigidity, keeps portioned product in place during transport, and ensures it sits securely on standard trolley runners.

In practical terms, this tray suits kitchens that need reliable, compatible bakeware without unnecessary complexity:

• Fits standard 2/1 GN ovens, trolleys, and refrigeration without modification
• Lightweight aluminium construction reduces handling fatigue during high-volume service
• Lipped edge retains food and provides a stable fit on racking runners
• Even heat distribution supports consistent baking results across the tray
• Simple construction with no coatings or fixings to degrade over time

It is worth noting that bare aluminium trays are not non-stick and will typically require greasing or lining depending on the product being baked. They are not suitable for use with acidic foods over extended periods, as this can affect the surface over time.

This tray is a sensible choice for bakeries, hotel kitchens, contract caterers, and any operation that needs straightforward GN-compatible bakeware in volume. If your kitchen runs particularly heavy bake loads continuously, a heavier-gauge option may offer a longer service life.

If you are specifying bakeware across a new or expanding kitchen and want to confirm compatibility with your existing oven or trolley setup, our team is happy to help.

The Schneider cream horn mould is a simple, purpose-made tool for shaping shortcrust or puff pastry into the classic cone form before baking. Pastry is wrapped around the mould, placed on a tray, and baked directly on it, holding the shape reliably through the oven cycle. Once cooled, the mould releases cleanly and is ready to be filled.

In a bakery or pastry section producing cream horns in volume, the durability of the mould matters. Stainless steel construction handles the repeated expansion and contraction of daily oven use without warping or degrading, and the surface remains smooth enough that pastry lifts away without tearing. At 16g per mould, these are light to handle in quantity without sacrificing rigidity.

Practically, these moulds suit operations that run cream horns as a regular line rather than an occasional special. Being dishwasher safe keeps turnaround straightforward during busy production shifts, and the consistent cone geometry means every horn comes out to the same diameter and length — useful where presentation consistency matters across a display counter or afternoon tea service.

There are no installation requirements. These moulds need only standard oven-safe bakeware practices and a suitable baking tray. For sites producing cream horns in high volume across multiple shifts, buying in sufficient quantity to allow continuous rotation through production and washing is worth considering.

Well suited to bakeries, hotel pastry kitchens, café bakery operations, and catering companies producing afternoon tea or patisserie lines. If your volume or product range is more complex, it is worth speaking with us — we can advise on quantities and complementary bakeware to suit your production setup.

This is a traditional oval rattan proofing basket, known in bakery as a banneton or brotform, designed to support shaped dough during its final prove before baking. The rattan construction absorbs excess surface moisture from the dough, helping to develop a firmer outer skin that contributes to good oven spring and a well-defined crust. As the dough proves inside the basket, the coiled rattan rings leave a characteristic spiral pattern on the finished loaf — a result that is difficult to achieve without a proper proofing basket.

In practice, a lightly floured basket holds the dough in shape, prevents it spreading flat, and allows airflow around the surface during the prove. The oval form is well suited to longer batard-style loaves and produces a consistent result when used as part of a structured baking workflow. Rattan baskets of this type are standard kit in artisan bakeries and in any operation producing hand-shaped sourdough or naturally leavened breads.

A few practical points worth noting: rattan baskets require light dusting with rice flour or a flour blend before each use to prevent sticking. After use they should be tapped out and left to dry thoroughly — they are not suitable for washing in a dishwasher or submerging in water. With proper care they are durable and will last through a high volume of daily proves. This basket is sized for a 1000g dough piece, so if your operation regularly works with smaller or larger weights, it is worth checking that the basket dimensions align with your standard loaf sizes before ordering.

If you are setting up a proofing workflow for the first time or scaling up production, we are happy to talk through quantities and sizes to make sure you have what you need.

This is a large-capacity polypropylene mixing bowl from Schneider, designed for everyday prep work in commercial kitchens. At 13 litres, it handles generous batch quantities of sauces, marinades, salad dressings, batters, and similar preparations without the need to work in multiple smaller stages.

Polypropylene is a practical choice for this kind of bowl. It resists cracking and shattering under the knocks and drops that are a normal part of a busy kitchen environment, and it holds up well against repeated washing in commercial dishwashers. The material is also microwave-safe, which means the bowl can move from the prep bench to a microwave for gentle reheating without needing to decant into a separate container — a small but useful time-saver during service.

• Resistant to cracking and shattering in daily kitchen use
• Microwave-safe for flexible prep and reheating
• Stackable design keeps storage organised and space-efficient
• Smooth surfaces make cleaning straightforward
• Lightweight enough for comfortable handling during prep

The stackable profile is worth noting for kitchens that hold multiple bowls of the same size. Bowls nest cleanly, which keeps shelf and rack space manageable — particularly relevant in prep areas where storage is tight.

This bowl suits most types of commercial kitchen: restaurant prep sections, hotel kitchens, contract catering operations, and pub kitchens alike. For sites with very high-volume prep that demands larger single-batch capacities, it is worth considering whether a bigger bowl would reduce the number of batches needed per service.

If you are unsure how many bowls or what sizes suit your prep workflow, we are happy to talk it through.

The Schneider flour sieve is a practical polypropylene sieve with a 1mm mesh, designed for everyday sifting and dusting tasks in commercial bakery and pastry production. It is suited to sifting flour into batters and doughs, dusting finished bakes with icing sugar, and ensuring dry ingredients are free from lumps before mixing.

In a busy pastry section or bakery environment, a reliable sieve takes constant daily use — repeated scraping, washing, and handling through production runs. The polypropylene construction holds up well under this kind of regular use without warping or losing shape, and the 1mm mesh provides consistent coverage whether you are sifting larger volumes or finishing individual bakes to order.

Practically, the sieve offers a few straightforward advantages for kitchen operators:

• Fine 1mm mesh removes lumps reliably, improving texture in finished products
• Suitable for both flour sifting and light dusting of icing sugar or cocoa
• Dishwasher safe, reducing cleaning time during busy service turnarounds
• Lightweight polypropylene is easy to handle during repetitive tasks

There are no particular installation requirements for a sieve of this type. It is worth noting that polypropylene, while durable, is not suited to high-heat environments — keep it away from direct contact with hot surfaces or open flame. If your operation involves very high-volume sifting or requires a larger drum capacity, a heavier-duty or larger-format sieve may be more appropriate.

This sieve is well suited to small to mid-sized bakeries, pastry sections in hotel or restaurant kitchens, and catering operations where regular baking and finishing work is part of the daily routine. It is a practical everyday tool rather than a high-output production sieve.

If you are equipping a baking section and would like guidance on what else might be useful alongside it, the team are happy to help.

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.

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.

This is a reusable cotton piping bag from Schneider, designed for decorating cakes, pastries, and confectionery in a professional kitchen environment. The 60cm length gives a comfortable working size for larger volumes of filling or icing, reducing the need to refill as frequently during a busy service.

The bag is constructed from cotton with a special impermeable coating on the inner surface. This prevents fat and moisture from soaking through the fabric, which keeps the outside of the bag clean to handle and allows the contents to flow predictably without seepage. The welded seam construction adds durability compared to stitched alternatives, helping the bag hold its shape and resist splitting under pressure.

For pastry sections handling consistent output across a shift, a reusable bag of this type offers a practical alternative to disposable options:

• Reusable construction reduces ongoing consumable costs
• Impermeable lining prevents bleed-through and aids control
• Cotton fabric provides grip and flexibility during use
• Welded seam resists splitting under sustained pressure
• Compatible with standard piping nozzles

After use, the bag should be thoroughly washed and allowed to dry fully before being stored or reused. Cotton bags require more careful maintenance than disposable alternatives — any residual fat left in the fabric can affect hygiene and bag performance over time, so a consistent cleaning routine matters.

This bag is well suited to patisseries, hotel kitchens, bakeries, and any operation where piping work is a regular part of production. For high-volume output or where cross-contamination risk needs to be minimised between fillings, disposable bags may be more practical alongside or instead of reusable options.

If you are equipping a pastry section and are unsure whether reusable or disposable bags better suit your workflow, the team is happy to help you think it through.

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.

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.

The Schneider 200mm bowl scraper is a straightforward, practical smallware designed to help kitchen staff clear mixing bowls cleanly and efficiently. Made from ABS plastic, it has a curved edge to follow the contour of bowls and a flat edge that gives a comfortable, controlled grip during use.

In a busy prep kitchen, small tools like this contribute to measurable waste reduction. Getting the last of a batter, sauce, cream, or dough out of a bowl matters when you are working at volume, and a well-shaped scraper does that more effectively than a spoon or spatula. The ABS construction is robust enough to withstand regular use across a standard kitchen shift, and the material is rated to handle a wide temperature range, making it suitable for use with both cold preparations and warm mixtures.

• Curved profile follows bowl contours to scrape cleanly
• Flat edge provides a secure, comfortable grip
• Lightweight and easy to handle during continuous prep work
• Suitable for batters, sauces, creams, and doughs
• Easy to clean and dishwasher safe in most commercial machines

This size works well as a general-purpose scraper for standard mixing bowls. For larger planetary mixer bowls or high-capacity prep work, a longer or wider scraper may be more practical.

If you are equipping a new kitchen and want to make sure you have the right sizes and quantities across your smallwares, we are happy to help you work through the list.

This is a traditional rattan proofing basket, known in bakery practice as a banneton, used to support and shape dough during its final proof before baking. The woven rattan construction holds the dough in an oval form, while the natural ridges of the basket imprint the characteristic spiral pattern onto the surface of the loaf. It is sized for a 500g dough piece and is a standard piece of kit in bakeries, artisan bread operations, and professional kitchens producing hand-shaped loaves.

Rattan baskets of this type have been used in professional bread production for a long time, and for good reason. The natural material absorbs excess moisture from the dough surface, helping to develop a firmer skin that supports good oven spring and a well-defined crust. The basket holds its shape reliably through repeated use when properly maintained, and the rattan remains practical and durable under daily bakery conditions.

In practical terms, using a proofing basket gives operators more consistent results across a batch — each loaf holds its form during the final rise rather than spreading on a flat surface. This is particularly useful when producing larger volumes where uniformity matters. The oval shape suits batard-style loaves and is a versatile format for many standard bread recipes.

These baskets require straightforward care: dusting with flour before use, allowing them to dry thoroughly between uses, and avoiding prolonged soaking in water. With proper care a rattan basket will last through many hundreds of uses.

This basket is well suited to artisan bakeries, hotel kitchens producing in-house bread, and restaurant operations with a dedicated pastry section. If you are proofing larger dough pieces or working at higher volume, it is worth considering whether a larger size would better suit your requirements — we are happy to help with that.

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 straightforward 250ml measuring scoop from Schneider, made from polypropylene and colour-coded in blue. It is designed for accurate portioning of dry goods such as flour, sugar, grains, and rice, and is equally practical for measuring liquids where a consistent volume is needed. At 260mm in length it sits comfortably in the hand and can be rested upright when not in use.

Polypropylene is a sensible material choice for this kind of utensil. It resists staining, handles repeated washing without degrading, and is light enough that staff will reach for it without hesitation during a busy prep shift. The blue colour coding supports allergen and cross-contamination protocols, which is increasingly important in kitchens operating under formal allergen management plans.

• Consistent 250ml volume aids recipe accuracy and portion control
• Blue colour coding supports allergen separation procedures
• Polypropylene construction is durable and easy to clean
• Suitable for both dry goods and liquids
• Lightweight and comfortable to handle during extended prep

This scoop is well suited to most commercial kitchen environments — bakeries, catering operations, central production units, and any setting where measured portioning is part of daily prep. It is a basic but dependable utensil, and for most kitchens one or two kept in the dry store will see regular use. If you need scoops in other capacities or colour codes to match a broader allergen colour scheme, it is worth having a conversation with us about what fits your setup.

The Schneider 25mm pastry brush is a straightforward, well-made hand tool designed for everyday use in professional bakery and kitchen environments. The narrow brush head makes it particularly well suited to detailed work — applying egg wash to lattice pastry, glazing individual portions, or basting smaller cuts of meat where a wider brush would be unwieldy.

The natural bristles hold liquid reasonably well and release it evenly, which helps reduce dripping and gives more consistent coverage on delicate surfaces. The polypropylene handle is practical to grip and can be hung on a rack or hook via the hole at the end, keeping it accessible during busy service without taking up worktop space.

At this size and price point, it's common for kitchens to keep several on hand — one per application where cross-contamination between sweet and savoury glazes is a concern, for example. As with any natural-bristle brush, it should be washed promptly after use and not left submerged, which can loosen bristles over time.

This brush is well suited to patisserie, bakery, and general larder or pastry sections. It's a practical everyday tool rather than a heavy-duty piece, and its 25mm width is best matched to smaller-scale or detailed applications. Kitchens handling high volumes of larger product — whole joints, full-sheet trays — may find a wider brush more efficient for those tasks.

If you're unsure whether this size suits your particular workflow, our team are happy to help you think it through.

The Schneider 725ml flour scoop is a straightforward, well-made portioning tool designed for everyday use with dry ingredients — flour, sugar, rice, salt, and similar dry goods. Made from polyethylene, it is lightweight, food-safe, and resistant to the kind of incidental knocks and drops that are routine in a working kitchen.

In practice, the scoop is a reliable addition to any dry goods station. The handle is shaped to sit comfortably in the hand, which matters when kitchen staff are repeatedly measuring and transferring ingredients through a busy service or preparation period. Consistent portioning reduces over-scooping and the waste that comes with it.

Polythene is a practical material choice for this application — it does not absorb odours or moisture, and it cleans easily, which supports good hygiene practice around dry ingredient storage. The scoop is dishwasher safe, keeping it straightforward to turn around between uses.

• Stable, ergonomic handle suited to repeated scooping tasks
• Smooth interior makes tapping and levelling ingredients straightforward
• Lightweight construction reduces hand fatigue during prep
• Easy to clean and dishwasher safe for kitchen hygiene compliance

This scoop is well suited to bakeries, café kitchens, and preparation areas where dry ingredients are portioned regularly. For sites handling very high volumes — large-scale production bakeries, for instance — a larger-capacity scoop from the same range may be worth considering.

If you are equipping a new prep area and want to make sure you have the right sizes for your ingredient volumes, we are happy to help you work through what you need.

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 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 25mm pastry brush from Schneider is a straightforward, reliable tool designed for everyday baking and pastry work in commercial kitchens. The nylon bristle head is heat resistant, making it well suited to tasks such as egg washing, glazing, and applying butter or oil to pastries and baked goods. The polyurethane and nylon construction keeps it lightweight and easy to handle during busy service periods.

In a working pastry section or bakery kitchen, durability and ease of cleaning matter as much as performance. The nylon bristles hold up well to repeated use and washing, and the brush is straightforward to clean thoroughly — an important consideration in kitchens where cross-contamination controls are taken seriously. The red bristle colouring supports colour-coded kitchen hygiene systems, which many operators use to separate tools by task or food type.

• Heat-resistant bristles suitable for use with warm glazes and butter
• Red colouring supports colour-coded hygiene practices
• Hanging hole in the handle for practical back-of-house storage
• Lightweight build reduces hand fatigue during repetitive tasks

The hanging hole in the handle is a small but practical detail — in tight prep areas where bench space is limited, being able to hang tools rather than lay them flat keeps the workspace clear and the brush accessible.

This brush is best suited to bakeries, hotel kitchens, cafés, and any operation with a regular pastry or baking output. It is a single-task tool rather than a multi-purpose utensil, so consider your volume and frequency of use when deciding how many to keep in rotation.

If you are fitting out a new pastry section or reviewing your smallwares, our team is happy to talk through what works well in practice.

The Schneider 50ml squeeze bottle is a straightforward, lightweight polyethylene bottle designed for precise sauce and garnish application during plating. The fine nozzle allows chefs to apply jus, coulis, oils, or decorative sauces with a level of control that a ladle or spoon simply cannot offer, making it a practical tool for finishing dishes consistently across a service.

At 50ml capacity, this bottle is suited to garnishing and decorative work rather than high-volume dispensing. It keeps a small, controlled quantity of sauce to hand on the pass, which helps maintain portion consistency and reduces waste from over-application. The integral cap keeps the nozzle covered between services, helping to maintain hygiene and prevent the sauce from drying out or forming a skin at the tip.

• Fine nozzle tip for controlled, precise sauce and garnish application
• Integral cap protects the nozzle and keeps contents fresher between use
• Dishwasher-safe polyethylene construction for straightforward cleaning
• Lightweight at 10g — practical for regular handling on the pass
• Transparent body so contents are visible without removing the cap

This is a simple, proven piece of pass kit that suits operations where plating presentation matters. It is equally at home in fine dining, gastropubs, and hotel kitchens where consistency across covers is important. For sites needing higher-volume dispensing or larger sauce quantities held at temperature, different equipment would be more appropriate.

If you are equipping a pass or setting up a garnish station and want to talk through what works well in practice, our team is happy to help.

This Schneider flour sieve has a 0.5mm mesh and is made from polypropylene throughout. It is a straightforward, practical tool designed for dusting flour, icing sugar, or cocoa powder over baked goods, or for sifting dry ingredients to remove lumps before mixing. There is nothing complicated about it — it does a simple job reliably and consistently.

In a busy bakery or pastry section, a sieve like this earns its place through frequency of use. The fine 0.5mm mesh produces an even, controlled dusting that is difficult to achieve by hand, which matters when presentation is part of the product. The polypropylene construction keeps the weight low, which reduces hand fatigue during repeated use across a long shift.

A few practical points worth noting:

• 0.5mm mesh gives a fine, even dusting suitable for flour, icing sugar, and cocoa
• Polypropylene construction is lightweight and resistant to moisture absorption
• Dishwasher safe, which simplifies end-of-service cleaning
• Compact enough to store easily in a busy baking station
• Suitable for both dusting finished bakes and sifting dry ingredients pre-mix

This is a small-scale tool suited to individual or low-volume use. For high-throughput production where larger quantities of dry ingredients need sifting continuously, a free-standing mechanical or rotary sieve would be more appropriate. This product is best matched to patisserie sections, small bakeries, or kitchen stations where dusting and finishing work is done by hand.

If you are putting together a bakery section and want to make sure you have the right tools for your workflow, our team is happy to talk it through.

This is a hand-held cleaning brush from Schneider designed specifically for use on baking ovens, pizza ovens, and contact grills. The bristles are brass rather than steel, which makes a practical difference when cleaning surfaces that can be marked or scratched by harder wire — oven floors, grill plates, and similar areas where you want to shift debris and residue without causing surface damage.

The beech wood handle keeps the brush lightweight and comfortable to use during routine cleaning between service periods or at the end of a shift. At 285mm in length, it gives enough reach into oven chambers without requiring full-arm extension, and the brass bristles are firm enough to dislodge baked-on residue without needing excessive pressure.

This brush is a practical daily-use tool for kitchens running pizza ovens, deck ovens, or griddles where surface care during cleaning matters. It is not intended for heavy carbonised build-up that would require more aggressive tools or chemical intervention, but for regular maintenance cleaning it is a reliable choice that helps preserve cooking surfaces over time.

If you are unsure whether this brush is suited to the specific oven or grill surfaces in your kitchen, or if you need a brush for more demanding applications, the team is happy to point you in the right direction.

This is a traditional rattan proofing basket — known in bakeries as a banneton — designed to support a shaped dough piece through its final prove before baking. The oval form is suited to longer loaves such as batards, and the 1000g capacity makes it a practical choice for standard-sized artisan loaves commonly produced in craft bakeries, hotel kitchens, and restaurant bread programmes.

The rattan construction serves a specific purpose: as the dough rests and rises in the basket, the coiled cane absorbs excess surface moisture and imprints the characteristic spiral pattern that is a hallmark of hand-crafted sourdough and rustic breads. This surface texture is not purely aesthetic — it contributes to a more defined crust during baking.

In a working kitchen, these baskets are straightforward to use and maintain. They should be dusted with flour before use and allowed to dry thoroughly after each session rather than being washed, which preserves the rattan and prevents moisture retention. Over time the basket seasons naturally, requiring progressively less flour to prevent sticking.

This basket is well suited to kitchens producing bread at a craft or small-batch scale. If you are proving larger loaves or running a higher-volume bread operation, a larger capacity basket would be worth considering. Equally, for smaller rolls or demi-loaves, a smaller format would give better support to the dough piece.

If you are building out a bread programme and want to talk through quantities, sizes, or how these fit into your workflow, the team is happy to help.

This oval rattan proofing basket from Schneider is designed to support and shape dough during the final fermentation stage before baking. The natural rattan construction allows air to circulate around the dough as it proves, helping to develop a firm outer skin that holds its shape when the loaf is turned out onto the peel or baking surface. The distinctive spiral pattern left by the basket is a recognised feature of traditionally proved artisan loaves.

In a bakery or kitchen producing sourdough, rye, or other naturally leavened breads, proofing baskets like this are a practical, low-maintenance tool. They require no electricity or water connection and add nothing to running costs. Sized for a 1500g dough piece, this basket suits larger loaves and is well suited to operations producing signature or sharing loaves rather than standard portion-sized bread.

• Natural rattan allows airflow around the dough during final proof
• Oval form supports well-shaped loaves with a consistent finish
• Sized appropriately for 1500g dough pieces
• Leaves a traditional spiral impression on the crust
• Lightweight and straightforward to store when not in use

Rattan baskets require some basic care to remain in good condition. They should be dusted out rather than washed after use, and allowed to dry fully between proofs to prevent mould build-up. Flouring the basket well before loading the dough is important to prevent sticking. Over time, a well-maintained basket develops a natural seasoning that reduces sticking further.

This basket is best suited to artisan bakeries, hotel kitchens, and restaurants producing freshly baked bread in-house. If your output volume requires proving multiple large loaves simultaneously, a range of sizes and quantities is available. If you are unsure which basket sizes suit your dough weights and loaf style, feel free to get in touch — it is a straightforward question we are happy to help with.

The Schneider polypropylene tart divider is a straightforward portioning tool designed for professional pastry and bakery work. Constructed as a single-piece unit from food-safe polypropylene, it features two sides — one marked for 12 portions, the other for 16 — allowing the user to switch between slice sizes depending on the product being served. Two integrated handles provide a comfortable, controlled grip when pressing the divider into tarts, flans, cheesecakes, and similar round confections.

In a busy patisserie or production kitchen, consistent portioning matters both for presentation and for cost control. This divider removes the guesswork from hand-cutting, producing clean, evenly spaced guide marks in a single press. It is well suited to high-turnover service where speed and uniformity are both priorities — marking multiple tarts in quick succession without the inconsistency that comes with a knife and eye measurement alone.

• Dual-sided design offers 12 or 16 portion options from one tool
• Single-piece polypropylene construction with no joints or crevices to trap debris
• Integrated handles allow controlled, even downward pressure
• Dishwasher safe for straightforward end-of-service cleaning
• Lightweight build at 154g makes it easy to handle during continuous use

There are no electrical, gas, or water requirements. The tool needs only to be kept clean between uses and stored safely to protect the blade edges. At 265mm in diameter it is sized for standard round tart and flan cases; operators working with smaller or larger formats should check the diameter suits their most common tin size before ordering.

This divider is a practical choice for patisseries, hotel kitchens, contract caterers, and any operation where tarts or round cakes are a regular part of the menu. If you are portioning very high volumes or working with firmer products that need a more robust tool, it is worth discussing your specific requirements with us first.

This Schneider baking tray is a straightforward, hard-wearing piece of bakeware made from enamelled steel. The double-sided enamel coating gives it a smooth, relatively non-stick surface and makes it compatible with combi steamer use — a requirement that not all standard trays meet. At 20mm deep, it sits in a practical middle ground: shallow enough for even heat distribution across flat bakes, yet with enough depth to retain juices or light liquids during cooking.

In a busy production kitchen, the enamelled steel construction holds up well to repeated thermal cycling and the kind of daily handling that quickly wears out lighter-gauge trays. The surface resists staining better than bare steel and cleans down reasonably quickly between runs, which matters when the same tray is going back into the oven several times during a service.

• Double-sided enamel coating compatible with combi steamer environments
• Enamelled surface cleans down quickly and resists stubborn staining
• Steel construction withstands repeated high-temperature use without warping
• 20mm sides retain moisture and juices during steam or combination cooking
• Consistent surface contact supports even browning and heat distribution

Because this tray is designed around standard GN-compatible dimensions, it will fit most combi steamer racks and oven slides without adaptation. Worth confirming your oven's rack pitch and tray clearance before ordering multiples, particularly in older combi units where tolerances vary.

This tray is well suited to bakeries, hotel kitchens, and catering operations that run combi steamers as part of their daily production. It is a single-tray purchase, so operators fitting out a full set of racks may want to consider quantity alongside their oven capacity. If your volume or tray-wear rate is particularly high, heavier-duty options are available within the range.

If you are unsure whether this tray is the right fit for your oven setup or production needs, the team is happy to help you work it out before you order.

The Schneider 1Ltr mixing bowl is a straightforward polypropylene prep bowl intended for everyday mixing, marinating, sauce work, and general food preparation tasks in a commercial kitchen. It is a small-capacity bowl suited to individual portions, mise en place, and light prep rather than batch production.

Polypropylene is a practical choice for kitchen bowls of this type. It resists impact well, so it holds up to the routine drops and knocks of a busy prep area without cracking or shattering the way thinner plastics or ceramics would. It is also microwave-safe, which is useful where quick reheating or gentle warming of prepared ingredients is part of the workflow.

• Shatter-resistant construction handles daily knocks in a busy prep environment
• Microwave-safe material allows reheating without transferring to another vessel
• Smooth internal surface is straightforward to clean and dry quickly
• Stackable design keeps storage compact when multiple bowls are in use
• Lightweight at 112g, easy to handle during fast-paced service prep

Being small and lightweight, this bowl is well suited to garde manger sections, pastry prep, or any station where small-batch work is the norm. It is not intended for high-volume batch mixing — kitchens needing larger capacity bowls for bulk preparation would be better served by a bigger size within the same range.

If you are unsure which bowl sizes would best suit your prep workflow, the team is happy to talk it through.

This set of nine serrated round pastry cutters from Schneider covers a graduated size range stepping up at even intervals from the smallest to the largest cutter, giving pastry sections and cake decoration work a consistent, repeatable edge. The serrated profile produces a clean crimped finish rather than a plain cut, which suits both decorative pastry work and portioning tasks where presentation matters.

Made from nylon, the cutters are heat resistant up to 160°C, which means they can be used with doughs and pastry that have been rested or lightly warmed without risk of deformation. They are lightweight and easy to handle during repetitive production runs, and the material is straightforward to clean between uses.

• Nine graduated sizes in a single set, reducing the need for multiple separate purchases
• Serrated edge for a decorative crimped finish on pastry and cake work
• Heat-resistant nylon construction suitable for warm dough and pastry applications
• Compact and easy to store as a complete set
• Consistent sizing supports repeatable portioning and presentation across a production run

These cutters are well suited to bakeries, patisseries, hotel kitchens with an in-house pastry section, and catering operations producing high volumes of individual pastry portions. They are not intended for heavy-duty or high-temperature oven use — they are a prep and shaping tool rather than a baking mould. Operations with very high throughput requirements may want to consider heavier commercial-grade metal alternatives alongside this set.

If you are unsure which cutter sizes or materials best suit your production setup, the team is happy to help you work through the options.

This is a reusable cotton piping bag from Schneider, sized at 46cm and intended for professional pastry and bakery use. Cotton piping bags of this type have been a standard tool in commercial kitchens for many years, offering a practical alternative to single-use disposable bags where volume of work makes disposables both costly and wasteful.

In a working bakery or pastry section, a bag that holds its shape, resists splitting under pressure, and can be cleaned and returned to service quickly is worth having in rotation. Cotton construction gives a degree of grip and control that thinner synthetic bags can lack, which matters when piping larger volumes of choux, buttercream, or ganache over the course of a service.

• Reusable cotton construction reduces ongoing consumable costs
• Holds its shape under sustained pressure without splitting
• Compatible with standard piping nozzles
• Washable and suitable for repeated use across service periods
• 46cm length handles larger volumes of filling comfortably

It is worth keeping in mind that cotton bags require proper washing and thorough drying between uses to maintain hygiene standards. In high-throughput operations, having several bags in rotation is the practical approach rather than relying on a single bag per session. For very high-volume or allergen-sensitive environments, some operators prefer disposables for certain tasks — it is worth considering your workflow before committing to a reusable-only approach.

This bag suits bakeries, patisseries, hotel kitchens, and catering operations where decorating and piping work is a regular part of the production schedule. If you work at a scale where bag durability and running costs are a genuine consideration, it is the sort of item worth discussing with us to make sure you have the right quantity and size in your kit.