A pastry gun to get perfect finishes B·Concept

As in any pastry school or atelier, at Aula Jordi Bordas and Santacreu Viladecans pastry shop we do have equipment that allows us to efficiently elaborate and manufacture our products. Working well and fast is essential to achieve optimal results and have the elaborations ready when we need them, so we try to surround ourselves with equipment and tools that help us achieve this goal.

That is why we want to deepen into the pastry gun we use, since we have received questions many times about the model we have and how to use it. Obvioulsy, if it gives you good results we do not pretend you changing the one you are already using. We just want to tell you about it in case is useful, because it works for us and we are very happy with it.

Let’s keep to the point! The pastry gun we have to paint our entremets and petit gâteaux is the SATAjet® 1000 B RP® model. It is manufactured by the German company named Sata which, curiously, specializes in varnish guns, pressurized air filters and respiratory protection systems for the automotive and wood industry, but not in pastry guns or chocolate guns.

Pistola de pastelería SATAjet® 1000 B RP®

Now, here comes the big question. Why do we use precisely this one? Very simple! First, because it has a nozzle big enough (Jet 1000 B 3.0 RP) to allow us spraying dense preparations such as glaze at 80°C or melted couverture.

Pistola de pastelería SATAjet® 1000 B RP®

In addition, it has three different controls that allow varying the quantity and the way we spray: round or flat spray control, product flow control and air flow control. You can see them in detail in the picture.

Pistola de pastelería SATAjet® 1000 B RP®

Also, it must be said that we have been working with it for 8 years and, in all this time, we had no problems at all. Below you can find three examples of finishes in which we have used it:

Tropical Entremet - Jordi Bordas

Tropical: Velvet finish by directly pulverizing coconut fat.

Macadamia: Velvet finish by directly spraying melted chocolate.

Mojito Entremet - Jordi Bordas

Mojito: Velvet finish by directly spraying neutral gelatin.

Do you want to know a little more? Do not miss this video, in which Jordi explains all about the pastry gun in great detail. If you come up with any questions, do not hesitate to contact us through email or our social media. We will be happy to assist!

Eventually, if you feel like practicing, we encourage you to enrol our amateur and professional Pastry Courses. Many of the entremets and petit gateaux we elaborate on them are finished with this pastry gun. Welcome aboard!

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