英语
中文简体
西班牙语
Product Consultation
Your email address will not be published. Required fields are marked *
Nonstick baking paper is not the same as "greaseproof" paper, and it's good to know the difference so you can choose the best one for the type of baking you're doing.
The nonstick baking paper has a thin silicone coating that keeps your baked goods from sticking to baking sheets and cake tins without buttering or oiling them. Typically, it is heat resistant up to 220°C (200°C fans forced).
You can still use it above this temperature, but it tends to turn brown around the edges. IMPORTANT - Use two sheets of paper on each side of the pastry when rolling out. It doesn't require the use of flour to stop it from sticking to the work surface or rolling pin.
The fluorine-free greaseproof paper doesn't have a silicone coating, but as the name suggests, is oil resistant and can also be used to line trays and jars when baking, but you need to grease both sides of it or it will stick!
Let your bake cool before peeling it off so it's easier to remove and less likely to stick. It tends to be thinner, so it's better for lining pie boxes before adding pastry weight in blind baking, as it will be easier to "shape" into the pastry box. It is typically heat resistant up to about 200°C (180°C fans forced).
Greaseproof paper is great for packaging and storage.
There is also a "waxed" paper that cannot be used in the oven, so it is not suitable for use in baking. As its name suggests, it has a thin wax coating that is great at keeping things fresh like sandwiches and wrapping fatty or moist foods, but not so good when heated...so don't try!
Whatever your needs, there is always a paper for them. We have a range of products including kraft paper, wax paper, baking paper, and more, which can be made large or small as needed.
Tel: 0086-571-85192560
E-mail: 
Add: No.599 Baiyunyuan East Road, Tonglu Economic Development Zone, Hangzhou.