Piping nozzle Contacto DE77710/004 — round 4 mm opening, stainless steel pastry tip

Contacto piping nozzle DE77710/004 is a round stainless steel pastry tip with a 4 mm opening designed for controlled application of icings, creams and fillings. The nozzle fits standard piping bags and allows consistent, even strands and precise lettering or detail work. Constructed from corrosion-resistant stainless steel, it is suitable for repeated use in both home and professional baking environments.

Advantages

The stainless steel construction ensures durability, hygienic performance and resistance to stains or odors. The 4 mm round opening provides a steady, controllable flow for uniform lines and dots, making fine decoration tasks more accurate. Compatibility with standard piping bags simplifies setup and interchange with other tips while the smooth interior minimizes clogging and eases cleaning.

Suitable for

• Piping buttercream borders, rosettes and shells
• Writing and lettering on cakes and cookies
• Applying consistent dots, beads and lines for decorations
• Filling profiteroles, éclairs and small pastries with creams or ganache

Key specifications

• Tip shape: round
• Opening diameter: 4 mm
• Material: stainless steel
• Compatibility: fits standard piping bags and couplers
• Finish: smooth interior for reduced clogging

How to use

Attach the nozzle to a compatible piping bag or coupler and fill the bag with the prepared icing, cream or filling. Hold the bag at an angle appropriate for the planned decoration, apply steady pressure to create even strands or lettering, and release pressure before lifting the tip to avoid trailing. For filling pastries, insert the tip into the pastry and gently squeeze until the desired volume is reached. Rinse the nozzle promptly after use and wash with warm, soapy water to remove residues; dry thoroughly before storage.

Usage recommendations

For best results, use medium-consistency buttercream or ganache with this 4 mm round tip to maintain steady flow and crisp lines. If the icing is too thick, thin it slightly; if too thin, stabilize it with additional powdered sugar or chilling. Inspect and clean the nozzle between uses to prevent buildup and ensure consistent performance.