HENDI tandspartel 3/6 mm x 150 mm — serrated spatula for pastry and baking

HENDI tandspartel 3/6 mm x 150 mm — serrated spatula for pastry and baking is a stainless tool designed for precise spreading, texturing and marking of dough, creams and glazes. The blade length of 150 mm combined with alternating tooth sizes of 3 mm and 6 mm offers controlled application of coatings and decorative patterns on pastries, tarts and cakes. The tool is compact and balanced for frequent use in professional kitchens and by home bakers who need repeatable surface finishes and portion markings.

Advantages

The serrated edge with dual tooth sizes allows both fine and coarse texturing without changing tools, saving time during production. The 150 mm blade provides a good working length for handling individual pastries or small batches while keeping control and visibility. Constructed from corrosion-resistant material for easy cleaning and food safety, the spatula maintains consistent shape and performance under typical bakery conditions.

Suitable for

• Spreading and evening creams, ganache and glazes on cakes and tarts
• Creating textured surfaces and decorative patterns on sponge layers and pastry
• Marking portions and cutting guides on dough and sheets
• Applying and smoothing fillings in small molds or rings

Key specifications

• Blade length: 150 mm
• Tooth sizes: 3 mm and 6 mm serrations
• Edge type: serrated for texture and marking
• Intended use: pastry and baking finishing tool
• Material: corrosion-resistant stainless steel construction (food contact safe)

How to use

Hold the spatula at a slight angle and use the serrated edge to spread creams, glazes or fillings with controlled pressure to achieve the desired texture. Use the 3 mm side for finer patterns and the 6 mm side when larger texture or more pronounced ridges are required. For marking portions, press gently to leave consistent guides in dough or sheeted pastry. After use rinse or wash according to your kitchen hygiene practice; avoid aggressive mechanical impacts that could deform the serrated edge.

Usage recommendations

For best results, select the tooth size that matches the product viscosity: thicker creams and ganaches work well with the 6 mm side, while lighter mousses and thin glazes are better handled with the 3 mm side. Clean the spatula after each use and dry thoroughly to preserve the serrated profile and ensure food safety.