Choosing pastry bags and nozzles
Pastry bags and decorating nozzles are the working tools of bakery and patisserie service — used for cake decoration, choux work, ganache piping, mashed potato presentation, and dessert plating. Hospitality Connect stocks Chef Inox disposable and reusable bags alongside Thermohauser stainless decorating tube sets. The disposable polyethylene bags are economical for high-volume baking; reusable polyurethane bags suit specific decoration patterns where consistent feel matters. Stainless tubes outlast any plastic equivalent and clean reliably between colour changes.
Bag and tube formats
- Disposable poly bags: clear polyethylene, 30–55 cm sizes, sold by the box for high-volume baking and dessert prep stations.
- Reusable polyurethane bags: flexible, durable, dishwasher-safe alternative for venues seeking to reduce single-use waste.
- Stainless decorating tubes — Thermohauser thermo: plain (round) and star tubes in 3, 5, 7, 10, 12, and 15 mm openings for fine to bold work.
- Tube sets: 7-piece plain and 7-piece star sets cover most decoration patterns for café and bakery use.
- Specialty tips: petal, leaf, ruffle, basket-weave, drop-flower — for advanced cake and patisserie work.
Use cases and care
For high-volume bakery prep — choux, eclair, scone glazing — disposable bags are the productivity choice. The 50 cm size with a 12 mm round Thermohauser tip handles standard choux production; switch to a 15 mm star tube for piped cookie work. Reusable bags suit decoration where the chef wants consistent flex and feel between sessions; they need thorough washing between colour changes to prevent ghosting on subsequent batches. Stainless tubes are simpler — drop them into boiling water for sterilisation between colour changes; they don't pick up residual food colour the way plastic alternatives can.
Working with our team
Hospitality Connect's catalogue depth in this category reflects 21+ years of supplying Australian commercial venues — single-supplier convenience across appliances, smallware, and consumables means fewer purchase orders, consolidated freight, and consistent specification advice from a team that's seen most operational scenarios before.
Specification matters more than buyers expect — undersized or oversized purchases waste both capital and operating cost. Our trade team spec'd thousands of fitouts across cafés, restaurants, hotels, function venues, and contract kitchens, and we'll match recommendations to your venue brief rather than push the catalogue.
Trade-pricing scales by volume and consolidates with other warehouse picks — refit a full section without minimum-order surprises. Stock turns fast through our Melbourne warehouse on the most-used lines, and items not currently on the shelf typically arrive within 1–2 weeks via direct manufacturer relationships.
Pair with
Use these alongside cake covers and stands, cutters and dockers, mixing bowls, food preparation equipment, and utensils and gadgets for the full bakery and pastry kit.
