Socket #1A

Colour Mill

Nozzle #1A Large Round

Large round nozzle for voluminous piping and drip cakes

The Colour Mill Nozzle #1A is a professional standard size stainless steel pastry tip, compatible with all disposable and reusable piping bags, with or without an adapter. Large round profile for signature piping with buttercream, whipped ganache, stabilized whipped cream, or meringue.

Professional food-grade stainless steel: the nozzle maintains its shape under pressure, does not deform over time, and remains dishwasher safe for intensive use in pastry labs or demanding home kitchens.

Technical Specifications

• • Brand: Colour Mill (Australia)
• • Reference: #1A
• • Tip type: large round
• • Material: professional food-grade stainless steel
• • Compatibility: disposable and reusable piping bags, with or without adapter
• • Care: hand washable and dishwasher safe

Recommended Uses

• • Voluminous piping: large rosettes on layer cakes, domes of whipped ganache.
• • Thick lettering: letters in thick royal icing, names and decorative messages.
• • Signature cupcakes: generous round spiral topping, premium smooth finish.
• • Eclairs and cream puffs: filling by injection, finishing garnishes on choux pastry.
• • Filled tartlets: depositing creamy fillings and ganaches in regular quenelles.

Instructions for Use

1. Installation: place the nozzle inside an empty piping bag, tip pointing toward the end.
2. Cutting: cut the end of the bag at the base of the nozzle for a perfect fit, neither too wide nor too tight.
3. Filling: fill the bag two-thirds full with your mixture (buttercream, whipped ganache, stabilized whipped cream), expel air by pressing toward the tip.
4. Piping: hold the bag vertically 1 cm from the surface, squeeze with a steady motion according to the desired pattern.
5. Cleaning: rinse immediately after use with warm soapy water. Dishwasher safe.

Patissland Tip for Nozzle #1A

The consistency of your mixture is key to pattern regularity. Too soft buttercream will collapse and lose the relief of the ridges; too firm cream will partially block the outlet. Aim for a texture that holds a ribbon on the spatula. For whipped creams, add 2 g of mascarpone or gelatin per 100 g of cream to stabilize piping and keep the pattern intact for several hours.

Product Information

• Brand: Colour Mill
• Reference: #1A
• Type: Large Round
• Material: food-grade stainless steel
• Care: dishwasher safe

To Go Further

Complete your piping and decorating equipment:

• • Discover the full Colour Mill range on Patissland.
• • Explore our pastry nozzles in all shapes and sizes.
• • Complete with our disposable and reusable piping bags.