Disposable piping bags allow chefs to plate a variety of food quickly and efficiently. Fill different bags with mousses and purées, tie a knot in the end and store in the fridge until needed. Then simply snip off the bottom pipe straight onto plates or trays. Particularly useful when piping meat fillings, which shouldn't be done in the same bag used for patisserie.
For more precise work, drop any shaped icing nozzle into the end of the bag and snip off the tip, as demonstrated with our chouquette recipe.
The pack of 100 bags means that you don’t have to keep washing one hard-to-clean piece of equipment. Measuring 18 inches, they can be tied in a knot or twisted at the top while you work, leaving lots of room for easy, clean handling.
