Silicone Coated Parchment Paper
Parchment is made by running sheets of paper through a sulfuric acid bath, a-process that makes the paper strong even when it gets wet or hot.
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Product Introduction
Specification of Silicone Coated Parchment Paper
1. Material:100% virgin pulp material
2. GSM(weight of per square meter):26-38gsm
3. Color: white
4. Sheet size: 500mm x 750mm
5. Reel size:760mm x 750mm x 76mm
6. Package: Reel or sheet, 500pcs per ream
7. excellent uniformity and transparency, surface flat and smooth, easy printing
Stop Wasting Time, Product, and Money on Inferior Baking Paper
Every baker knows these frustrations. They cost you money every single day.
"The paper curls up at the edges and my dough slides off." Low-grade parchment lacks dimensional stability under heat. The edges lift, batter spills over, and your product comes out misshapen. Wasted ingredients. Rework. Angry customers.
"Half my cookies stuck to the paper and tore apart." Inconsistent silicone coating means unpredictable release. Some sheets work fine; others ruin an entire tray. In a commercial bakery running 20 trays at a time, even a 10% failure rate means 2 trays of product in the bin - every batch.
"The grease soaked straight through and the tray is a nightmare to clean." Thin, poorly coated paper lets oil and butter penetrate. Your cleanup crew spends an extra 30 minutes scrubbing carbonized grease off every tray. That's labor cost that adds zero value.
"The paper charred at 200°C and filled the kitchen with smoke." Some suppliers cut costs by reducing silicone coat weight or using lower-grade base paper. The result: paper that browns, smokes, and flakes at temperatures well within the claimed rating. You can't sell cookies that taste like burnt paper.
"My supplier's batch quality is all over the place - one pallet works, the next is unusable." Inconsistent production means you never know what you'll get. You waste time testing every delivery. You hold buffer stock just in case. Your production schedule depends on a supplier who doesn't care.
This is why we built our silicone coated parchment paper differently.
The Difference: Baking Paper That Performs, Batch After Batch
No Curling - Flat Sheets From Start to Finish
Our parchment paper is manufactured with controlled moisture content and uniform fiber distribution. Sheets stay flat on the tray - no edge lift, no batter migration. Your product bakes where you placed it, shaped the way you intended.
Guaranteed Non-Stick Release - Double-Sided Silicone
Both sides receive a consistent, fully cured food-grade silicone coating. Cookies slide off without breaking. Cakes release without tearing. Bread lifts cleanly. Every sheet, every tray, every batch. No oil, no spray, no flour dusting required.
True Greaseproof Barrier - No Soak-Through
The silicone coating combined with our dense base paper structure creates a genuine grease barrier. Butter, oil, and rendered fat stay on top of the paper - not on your tray. Your baking pans stay clean through multiple batches. Your cleanup crew goes home earlier.
Honest Temperature Rating: 230°C - Tested, Not Just Claimed
Our parchment paper performs at 230°C without charring, smoking, or degrading. We don't exaggerate the number to win the spec sheet comparison - we deliver the performance your recipes actually demand. Use it in ovens, air fryers, steamers, and microwaves with confidence.
Batch-to-Batch Consistency You Can Count On
Every production run is tested for release force, grease resistance, and heat performance before shipping. No surprises. No "bad pallets." No emergency calls to your backup supplier. Just the same reliable paper, order after order.
Applications
Commercial Bakeries
High-volume cookie, pastry, and bread production where tray turnaround speed and product consistency directly impact profitability. Our flat-laying, non-stick parchment eliminates tray cleaning between batches - your bakers load the next batch immediately.
Cake & Pastry Shops
Delicate sponges, layered cakes, and frosted pastries that cannot survive a torn release. The double-sided silicone coating releases cleanly from both the pan and the product - zero cake loss, zero wasted decoration time.
Restaurant & Hotel Kitchens
Multi-purpose parchment for baking, roasting, steaming, and food wrapping. One paper handles the full kitchen workload - no need to stock separate liners for different tasks. Reusable 2–3 times for consecutive oven loads.
Air Fryer & Countertop Oven Users
Pre-cut sheets sized for air fryer baskets and small countertop ovens. The paper withstands direct heating-element exposure without charring - a common failure point for lower-grade parchment in compact cooking appliances.
Food Packaging & Wrapping
Greaseproof wrapping for burgers, sandwiches, pastries, and deli items. Custom-printed with your brand logo for retail and takeaway packaging. Food-grade silicone is safe for direct food contact with zero taste transfer.
FAQ
Q: Will this paper curl up in the oven like cheaper parchment I've tried? A: No. Our parchment is manufactured with controlled moisture content specifically to prevent edge curl. The paper lays flat and stays flat through the full baking cycle. If curling has been your frustration with other suppliers, we encourage you to test our samples.
Q: Does the paper really release without oil or spray? A: Yes. The double-sided food-grade silicone coating provides genuine non-stick performance - no oil, butter, cooking spray, or flour dusting required. Cookies, cakes, breads, and pastries release cleanly. This is not a "sometimes works" claim - we batch-test release performance before shipping.
Q: What temperature can this parchment handle without burning or smoking? A: 230°C continuous use. Many lower-grade papers claim higher ratings but char well below their stated limit. Our 230°C rating is validated through production testing - the paper stays intact and smoke-free at temperatures your recipes actually use.
Q: Can I reuse the same sheet for multiple batches? A: Yes. Under normal baking conditions (up to 200°C, 10–15 minutes per cycle), the same sheet can be reused 2–3 times. Heavily greased or sauced foods may reduce reusability. For commercial bakeries, this means fewer sheet changes and lower per-tray material cost.
Q: Will the grease soak through and dirty my baking trays? A: No. The silicone coating plus our dense base paper structure creates a genuine grease barrier. Oil, butter, and rendered fat do not penetrate the paper. Your trays stay clean, and you spend less time and labor on cleanup.
Q: Is the quality consistent from order to order? A: Yes. Every production batch is tested for release force, grease resistance, and heat performance. We understand that batch inconsistency is one of the most expensive problems a commercial kitchen can face - when your production line depends on our paper, it has to work the same way every time.
Q: Can I get custom sheet sizes for my specific baking trays? A: Yes. Custom sheet dimensions, roll widths, and perforation patterns are available. Provide your tray dimensions for a quotation. Custom pre-cutting eliminates the labor of trimming sheets to size on-site.
Q: What is the minimum order quantity and lead time? A: MOQ is flexible - contact us with your specification for a quotation. Samples are free; courier cost is buyer's responsibility. Standard lead time is 15–20 days depending on order volume and customization requirements.
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