3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines
3 mm perforated nozzle for lettering, dots and fine lines

Perforated spout 3 mm

Price: CHF4.90
VAT included
Reference 0020-4606 Category Decoration tip Brand Städter EAN13 4018598230057
Product in stock
21 pieces still available
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Product Features

Size Ø 3 mm / Height: 3.5 cm
Country of production Germany
Material Stainless steel
Note Grommet designation #5
Care instructions Dishwasher safe

Perforated spout 3 mm

The 3 mm perforated nozzle is the classic choice for intricate lettering and fine decorative details. The round opening creates a smooth profile without structure, which can look very different depending on the size and technique. The small opening is ideal for writing names, dates or whole sentences on cakes. The nozzle is used for fine lettering, small dots and delicate lines on cakes, biscuits and gingerbread, decorations made from royal icing and writing chocolate. Suitable masses are buttercream, whipped cream, ganache, royal icing, fondant icing and macaroon mass. The mould is also ideal for filling cream puffs, éclairs or Berliners. To insert, cut the tip of the piping bag to fit, the nozzle must sit securely and should only protrude slightly at the front. An adapter is even more practical: it consists of an inner and outer part, the nozzle is screwed on from the outside and can be replaced at any time, even when the bag is full. A trick to prevent the mixture from running back: turn the bag in once just behind the nozzle and press it into the nozzle opening. To fill, turn the top edge upside down and place the bag in a piping bag holder or measuring cup so that you have both hands free. The temperature and consistency of the mixture are important for clean results. Buttercream should be used at room temperature and well whipped, cold buttercream is thick and crumbly. Keep cream chilled and do not whip it too hard so that it remains smooth when pressed. For round dots, hold the nozzle vertically and apply pressure briefly, then release and remove without pressure. For lettering with royal icing, guide the nozzle just above the surface and let the mixture fall down like a thread. Lines will be particularly even if you do not push the bag but allow the icing to flow. To clean the nozzle, rinse it with hot water immediately after use so that nothing dries. A conical spout brush is suitable for the narrow inner areas. The stainless steel material is dishwasher-safe and retains its shape for a long time.

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