For loose chocolate sprinkles at a school fair, a shaker for dry ingredients is more suitable than a squeeze bottle. Baktotaal describes squeeze bottles for liquid decorations, while bol offers a shaker for chocolate sprinkles. Use a squeeze bottle only for a separate sauce or icing, and check that the shaker is suitable for food contact before transferring the sprinkles. If you’re selling unpackaged baked goods, make sure information about any allergens is available before purchase.
You want to sprinkle chocolate strands over cupcakes, rolls or other baked goods. A sealable shaker for dry ingredients is suitable for this; check that its opening is right for the type of sprinkles you’ve chosen.
You’re serving a liquid topping alongside the chocolate sprinkles, such as sauce or icing. Use a squeeze bottle for the liquid and keep the dry sprinkles in a separate shaker or their original packaging.
You’re selling unpackaged baked goods and want to be able to tell customers about any allergens before they buy. Keep the packaging or up-to-date ingredient information for the toppings you use at the point of sale, and take care not to mix them up.
Choose this when: you want to sprinkle loose chocolate strands directly over baked goods.
Bear in mind: an open shaker needs protection from moisture and handling between serving times.
Choose this when: you’re dispensing a liquid or semi-liquid topping alongside the chocolate sprinkles.
Bear in mind: you’ll need a separate dispenser or the original packaging for the dry sprinkles.
Choose this when: you want to keep the product information with the topping without transferring the chocolate sprinkles.
Bear in mind: pouring directly from the packaging may be less convenient when serving quickly.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Dispensing dry chocolate sprinkles | Choose a shaker for dry ingredients and check that the opening is suitable for the sprinkles. | When I’m decorating cupcakes, I want to be able to sprinkle on dry chocolate strands without using a sauce nozzle. For around 50% of consumers, a dispenser for dry sprinkles is the top priority. |
| Working cleanly and managing allergens | Check that the dispenser is suitable for food contact, and keep up-to-date allergen information for the topping you use to hand. | When selling unpackaged baked goods, I want to work cleanly and be able to tell customers about any allergens. Careful serving and allergen information are the top priority for around 30% of consumers. |
| Serving speed and reusability | Choose a capacity that suits your serving needs and check whether the dispenser can be opened for cleaning and refilling. | When serving at several points, I want to be able to refill quickly and clean the dispenser afterwards. Around 20% of consumers give serving speed and reusability top priority. |
The squeeze bottles described by Baktotaal are intended for liquid or semi-liquid decorations. A nozzle designed for those isn’t automatically suitable for dry chocolate sprinkles.
Choose a shaker or dispenser for dry ingredients for the chocolate sprinkles. Keep the squeeze bottle for a separate sauce or icing.
According to the Netherlands Food and Consumer Product Safety Authority, information about any allergens must be available before purchase when selling unpackaged baked goods. Ingredients vary between chocolate sprinkle varieties.
Keep the packaging at the point of sale, or have up-to-date ingredient and allergen information for the exact products you’re serving.
Van Beekum Specerijen describes the 500 ml squeeze bottle it reviewed as intended for one-time filling: once attached, the snap-on cap stays in place.
If you want to clean and refill a bottle, check before buying whether the cap and nozzle on your chosen model can be removed.
These examples relate to specific chocolate sprinkle varieties, not the suitability of a dispenser or a brand’s entire range.
The Specials Intens Puur variety reviewed comes in a 200 g pack and is also marketed for use on baked goods.
The Puur Chocolade Hagelslag variety reviewed comes in a 400 g pack.
The AH Hagelslag puur variety reviewed comes in a 600 g pack and is also marketed for use on cupcakes and desserts.
The Jumbo Hagelslag Melkchocolade variety reviewed comes in a 380 g pack.
The Hagelslag puur variety reviewed comes in a 380 g pack, for anyone considering dark chocolate sprinkles as a topping.
A squeeze bottle isn’t the best option for loose chocolate sprinkles. Baktotaal describes squeeze bottles for liquid or semi-liquid decorations; use a shaker for dry ingredients or the original packaging for the sprinkles. You can use a squeeze bottle for a separate sauce or icing.
According to the Netherlands Food and Consumer Product Safety Authority, information about any allergens must be available before purchase when selling unpackaged cupcakes. Check the current packaging for both the cupcakes and the chocolate sprinkles you use; several of the varieties reviewed list ingredients such as milk or soya.
Choose a shaker that’s suitable for food contact and can be kept clean. The Netherlands Food and Consumer Product Safety Authority points out that substances from food-contact materials can get into food, and that these materials can become contaminated. Also check that the opening is suitable for the chocolate sprinkles you’ve chosen.
It depends on the cap and how easily the model can be cleaned. Van Beekum Specerijen says that the fixed snap-on cap on its reviewed 500 ml squeeze bottle means it’s intended for one-time filling. For repeated use, choose a model that you can confirm in advance can be opened and cleaned.
