Non-stick baking paper

1. What makes this baking paper suitable for commercial kitchens?

Our baking paper is engineered for high-volume food-service environments, featuring a double-sided silicone coating for superior non-stick performance, clean release, and durability. It delivers consistent results across multiple baking cycles in cafés, patisseries, and production kitchens.

2. What sizes are available?

We supply two convenient roll formats:

30 cm × 120 m – ideal for half trays, bench prep, and smaller ovens

40 cm × 120 m – perfect for full-size trays and rack ovens

Both sizes are core-wound for smooth dispensing and compatibility with standard wall or bench dispensers.

3. What temperature range can it handle?

The paper performs safely at up to 220 °C (428 °F) in fan-forced, static, and deck ovens. Its premium silicone coating prevents scorching and ensures even browning without paper burn-off or sticking.

4. Is it food-safe and certified for direct contact?

Yes. Our paper meets Australian food-contact standards, and is produced in ISO-certified facilities. It is chlorine-free (TCF) and PFAS-free, aligning with the latest global food-safety and sustainability standards.

5. Can it be reused in a busy kitchen?

Yes. Depending on the bake, the paper can be reused multiple times—particularly for pastries, biscuits, and light doughs. This makes it both economical and sustainable for high-turnover operations.

6. How does it compare with cheaper or uncoated alternatives?

Unlike low-grade greaseproof papers, our commercial grade paper delivers superior strength, release consistency, and grease resistance. It won’t tear easily, curl, or soak through, ensuring a cleaner workflow and professional results every time.

7. Is it environmentally responsible?

Absolutely. The paper is made from sustainably sourced pulp and is biodegradable and compostable under industrial composting conditions. The silicone coating is food-safe, inert, and non-toxic.

8. How should it be stored in a commercial kitchen?

Yes. It performs equally well in freezer and chilled conditions, making it ideal for lining trays, wrapping items, or separating layers of dough or pastry. It prevents sticking and moisture transfer during frozen storage and defrost cycles.