Every piping job is only as good as the bag it comes out of, and our Schneider pastry bags are made in Germany from a multi-layer polyethylene film with a smooth inner face, so a full load of ganache, buttercream or choux paste moves down under steady, even pressure without dragging or stuttering at the tip.

These are big bags: 545mm long and 300mm across the opening, which leaves room for a proper batch and still enough spare film to twist and grip comfortably. They arrive 100 to a white dispenser box, so you can pull one out with clean hands and leave the rest covered and dust free, and the film is clear the whole way down, so you can see at a glance how much you have left and whether a colour has streaked before it reaches the nozzle.

How to Use Disposable Pastry Bags 

Drop your nozzle in first, then snip the tip square to sit tight around it, taking a little off at a time until the fit is snug. Fold a cuff back over your hand before you fill, spoon the mixture in no more than two thirds full, then unfold the cuff, twist the top and squeeze from the twist rather than the middle so the pressure stays even as the bag empties.

The film is approved for contact with all kinds of food between -20°C and +40°C, which covers everything you are likely to pipe cold or at working temperature. Tempered chocolate at 29 to 32°C sits comfortably inside that range, as does a ganache brought down to body temperature before it goes in the bag, so let anything hotter cool first rather than filling straight from the pan. Schneider approve up to 24 hours of contact, so a bag filled and rested in the fridge overnight is fine, but these are single use and not meant to be washed out and refilled.

At 100 bags to a box, each one works out at around 25p.

Important to Know Before You Start

Schneider's declaration of conformity excludes foods with a pH below 3 or above 10, so neat lemon juice, some passion fruit purees and anything strongly alkaline are better piped from a reusable bag. Store the box somewhere dry, out of direct light and at room temperature, and keep it closed between jobs so the bags stay clean.

What to Pipe with Your Schneider Piping Bags

They handle anything with body to it, from tempered chocolate and thick ganache to buttercream, choux paste, macaron batter, meringue, cookie dough and gelato bases. A few jobs they suit particularly well:

• Filling moulded praline shells with ganache or caramel
• Piping chocolate feet and fixings for showpieces
• Bordering and layering buttercream on celebration cakes
• Choux buns, eclairs and profiterole rings
• Macaron shells and their fillings
• Meringue kisses and piped nests
• Filling doughnuts, cupcakes and layer cakes
• Portioning gelato and mousse bases into moulds

If you get through bags by the case and want a lighter, lower cost option at much the same size, take a look at our Disposable Professional Piping Bags.