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Baking Papers

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Baking paper lines a tray or a tin so the bake does not stick to it and the tray comes out of the oven clean. Parchment papers come in every format a kitchen uses: rolls, pre-cut sheets sized to your baking trays, and shaped liners for cake tins and round pans. Delivered anywhere in Australia.

Baking papers are silicone-treated rather than waxed, and that treatment is what lets them go in an oven at all. Rolls are cheapest per metre and need cutting; pre-cut sheets save time in a production bakery; shaped liners suit round pans where cutting to fit wastes paper.

Bakery parchment paper and baking parchment paper are the same product under different names, and commercial baking paper simply means it comes in a format a kitchen can use. Kitchen parchment paper and parchment cooking paper are the same again. The temperature rating differs between products and is stated on the listing rather than something to assume.

Deciding between rolls and pre-cut sheets? The price guide lists the sizes and carton prices, so the cost per tray lined is easy to compare.

These are the top FAQs for Baking Papers

Is baking paper the same as greaseproof paper?

No, and swapping them is a common and expensive mistake. Baking parchment is silicone-treated and made to go in an oven. Greaseproof is calendered paper that resists grease but is not oven-rated.

Greaseproof is for wrapping and lining baskets. For anything that goes in an oven, buy parchment.

Rolls, sheets or shaped liners?

Rolls are cheapest and suit a kitchen cutting to various sizes. Pre-cut sheets matched to a gastronorm tray remove a step from every tray, which adds up in a production bakery.

Shaped liners suit tins and pizza trays where cutting a circle out of a rectangle wastes most of the sheet.

Can it be reused?

For dry bakes, often several times, until it browns, goes brittle or carries flavour. For anything with sugar or fat on it, once.

Reusing it on a different product is where it stops being worth the saving. A sheet that has baked garlic bread will carry that into a cake.

Does it work in a combi oven?

Yes, and in a combi steam oven it also stops product marking the perforated trays. It will lift and move in a high fan setting, so weight the corners or use a perforated liner.

Loose paper against a fan or an element is a fire risk. That applies to any oven with forced air.

Can I use it under a grill?

No. Parchment is for enclosed baking and roasting. Under a salamander or on a chargrill it is exposed to direct radiant heat and open flame.

Use foil or a bare tray for that. The cling wrap, foil and dispensers range covers foil.

What about non-stick mats instead?

Reusable baking mats are cheaper over a year on a tray that bakes the same product every day, and they give a more even base.

Paper wins where trays change product constantly, where the bake is sticky, and where nobody will wash and dry a mat. Most bakeries run both.

Can I wrap and store food in it?

For interleaving portions, lining containers and separating product in the fridge, yes, and it is better than cling film for anything warm. It is not a seal.

For sealing and for takeaway, use the takeaway containers range. Bleached and unbleached versions both exist and the eco friendly disposables range covers the unbleached and compostable options.

How much should I keep on hand?

Enough that nobody greases a tray instead, which in a bakery is more than it sounds. It is bulky, so store it flat and dry with the rest of the kitchen disposables.

Keep it away from steam and from the dish area. Damp parchment tears when it is cut and sticks to itself on the roll.