Price per Carton (Content 2000 Pieces)
€22.40
0% 0€
(€26.66 incl. VAT)
Base price: €11.20 / 1000 Piece
Article-Nr.
34191
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Properties
| Type of inner packaging: | PE |
|---|---|
| Type of outer packaging: | cardboard |
| material: | Paper |
| Norms: |
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Certifications / Standards
| food safe |
| Do not reuse |
Overview all norms of Doilies round | paper
Download all documents for your product here:
Declaration of conformity for food safety
Technical data sheet
For completed orders you can also download all documents collected in your order overview!
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Piping bags Cool | LDPE
Piping bags Cool, 3-ply, made of LDPE by HygostarThe disposable piping bags for all cold fillings: The pastry tubes Cool are made of a 3-layer, very tear-resistant LDPE special film and are one of the best-selling piping bags at Franz Mensch. The sealing of the material is particularly stable, making the piping bags very suitable for heavy masses and fillings. Thanks to the non-slip exterior, you have the pastry bags firmly and securely in your hand at all times. In this way, you work more precisely and simply faster, because every handle fits. Fine decorating or lettering is also easier and faster with these easy-grip piping bags.Your big advantage: The piping bags Cool are disposable tubes that do not need to be washed. So time-consuming cleaning or residues from previous applications are not an issue. Don't compromise on hygiene and work with a new hygienic piping bag every day. Hygiene guidelines according to HACCP also recommend disposable piping bags to avoid contamination.The pastry bags Cool from Hygostar can be used with or without a spout. When used without a spout, you are completely free to choose the size of the opening at the top of the bag. You simply cut your desired opening individually.Features of the piping bags Cool, 3-ply at a glance:made of tear-resistant LDPE special film, 3-plyvery hygienic, since it is a disposable pastry bagsuitable for cold, whipped fillingsalso for heavy masses, because of stable sealingnon-slip outside for exact workingeasy filling thanks to smooth insidecan be used with or without spouton roll, perforated for easy tearing off, 100 pieces per rollsuitable for freezing down to -30 °C, for 48 hourspacked in dispenser boxideal for decorating and preparing cakes, macarons, cupcakes, cream puffs, piped pastries, desserts, churros, eclairs and much moreWork easier with the right accessories for pastry bags:art.-no. 6582: nozzle set, star tip made of stainless steelart.-no. 6581: nozzle set, round tip made of stainless steelart.-no. 88991: pastry tube holder made of stainless steelart.-no. 88990: pastry tube holder Profi made of stainless steelart.-no. 8885: pastry tube holder made of plasticart.-no. 88957: dispenser for pastry tubes made of rPETWhich piping bags are best?Professionals rely on disposable pastry bags made from films like LDPE - HACCP also recommends them. Because they are single-use, there is no residue from previous applications or detergent residue in the material. With a disposable pastry bag, you are guaranteed to work hygienically and save time-consuming, environmentally damaging washing.Make sure your pastry bag is made of a tear-resistant material with a good grip. With a grippy exterior, the bag will fit firmly in your hand and you'll guide it even more precisely - important for fine work. For heavy masses or doughs, a robust material with sturdy sealing of the seams is important. The Hygostar pastry bags from Franz Mensch offer you this security and have a high-quality finish. The pastry bags "Cool" have a non-slip exterior and the Hygogrip pastry bags almost achieve the haptics of cotton piping bags.How do you fill piping bags?Professionals use so-called pastry bag stands. The piping bags are simply hooked into this device and thus held open. You now have your hands free and can fill the mass into the pastry bag. Then press the mass down, if necessary with a scraper, and twist the bag tightly closed at the top. Now you can use scissors to cut out the tip to the desired size and get started.If you are working with a spout, the spout must be inserted into the pastry bag before filling. There are special pastry bag stands (art.-no. 88990) for this that have a recess for the spout at the bottom. This makes it easier to fill the spout is placed correctly right away.
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