Brown Kraft Bakery Baking Paper Sheet

Product information

 

What are the differences between Baking paper, greaseproof paper, bakery paper, waxed paper?

Greaseproof paper are highly hygienic and heat resistant papers which enable a wide variety of uses.

Baking paper is bakery paper or parchment paper. It is used in baking and cooking.

Waxed paper has wax on it. It should not be used in the oven. Baking paper can be used in most applications that call for wax paper as a non-stick surface. However, the reverse is not true, as using wax paper may cause smoke in the oven and affect taste.

 

 

Feature

UNBLEACHED BAKING SHEETS - Made of food-grade and all-natural materials, unbleached and totally chlorine free, safe for your health. No worries about elements getting added to your food

NON-STICK COATING - Greaseproof, cookies can easily slide off the baking tray pan and the food won't stick on it. Easy to clean and save the clean time, just throw away the parchment paper

WATERPROOF & ANTI-TEAR - Oven safe that heat resistant up to 450℉(230℃). Both sides are available, waterproof, greaseproof, anti-oil, anti-stick, anti-coke, prefect for baking, grilling, frying and steaming

What You're Buying

Brown kraft bakery baking paper is unbleached, chlorine-free parchment - the natural brown alternative to white baking sheets. Unlike bright white parchment that goes through chemical bleaching, this paper keeps the original kraft fiber color. It signals "natural" and "artisan" to your customers the moment they see the packaging - or the paper lining their pastry box.

Two things make it work: food-grade virgin pulp for the base, and a double-sided silicone coating for the non-stick. The silicone handles the release; the unbleached kraft handles the look and feel. Heat tolerance reaches 230°C (450°F). It is greaseproof, waterproof, and oven-safe. Both sides are usable - no wrong way up.

Why Bakeries Choose Brown Over White

Unbleached parchment is not just about appearance. The natural kraft surface has a slightly different texture - a touch more grip than glossy white sheets - which can be useful when lining trays for heavy doughs or wet batters that tend to slide. But the bigger reason is branding.

A croissant wrapped in brown paper, a loaf in a kraft bag, a cake box lined with natural parchment - these details read as "handmade," "artisan," "small-batch." White parchment says industrial. Brown parchment says bakery. For shops charging a premium for sourdough, patisserie, or organic goods, the paper is part of the product.

 

Where It's Used Every Day

Lining sheet pans and baking trays in artisan bakeries

Wrapping sourdough loaves, baguettes, and rustic breads

Separating burger patties, cookie dough pucks, and pastry layers - colour-coded kraft makes identification easy in busy walk-in freezers

Lining cake boxes, pastry bags, and takeaway food containers

Grilling, roasting, and steaming where unbleached presentation matters

For delicatessen and fast-food wrapping applications requiring a PE moisture barrier, consider our Grease-Proof PE Coated Paper - a different product engineered for cold and room-temperature food contact.

 

Product shipment:

--Small roll packed by printed box with cutter or not

--Jumbo roll packed by PE film and craft paper

--Paper sheets packed by white craft paper or box

 

About Our Production

Our baking paper line runs on virgin pulp exclusively. We do not blend recycled fiber into food-contact grades - there is no upside to it and too much risk. The silicone coating is applied in a single-pass continuous process, cured, and tested for release consistency before slitting or sheeting.

Unbleached kraft has a narrower tolerance window than white paper - color consistency batch to batch depends on pulp sourcing discipline. We maintain dedicated supplier relationships for unbleached kraft pulp specifically to avoid the drift in shade and texture that happens when mills switch sources.

 

Questions We Get Asked

Is brown baking paper the same as white parchment - just a different color?

Functionally, yes - same silicone coating, same heat resistance, same non-stick performance. The difference is the base paper: unbleached, chlorine-free kraft versus bleached white parchment.

 

Does the brown color transfer to food?

No. The kraft color comes from the natural fiber, not from added dyes. It does not bleed, rub off, or transfer - even when in contact with oils, butter, or moist dough.

 

Can I use this in a commercial convection oven at full temperature?

Yes. Rated to 230°C (450°F) continuous. For extended baking above this temperature, contact us to discuss heavier-weight options.

 

What sheet sizes do you stock?

Standard bakery tray sizes are available. Custom sheet dimensions can be cut to your exact pan or box specifications.

 

Is this paper compostable?

Yes. Unbleached, chlorine-free parchment with a food-grade silicone coating is biodegradable and accepted in commercial composting facilities. Confirm with your local waste management provider.

 

Minimum order?

Varies by sheet size and basis weight. Contact us with your weekly or monthly consumption and we will quote accordingly.

 

Can you print our bakery logo on the sheets?

Custom printing is available for volume orders. Send us your artwork for a feasibility review.

 

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