Description

BAKING PAPER

Food cooking, wrapping and baking paper forms a group of paper which comes in “Contact with food “ and generally has “ Low surface energy” so as to prevent absorption of oil and grease through it’s surface. This group of paper definitely is certified by international authorities as safe to be in contact with food or in other words are certified “ Food safe”.

Baking paper is also loosely known as bakery release paper, is a cellulose-based paper, made from 100 percent virgin pulp duly treated or coated to function as a NON – STICK paper which can withstand high temperature (Baking temperature in Oven) without losing it’s properties.

It is primarily used in baking as a disposable non-stick surface (NOT TO BE CONFUSED WITH WAXED PAPER which is coated with wax and NOT suitable for baking AT ALL)

The non stick properties are achieved by coating the base paper with a suitable release agent having low surface energy and having capability to withstand high temperature (> 200 degree C) involved in baking or roasting process. Silicone cured with a suitable catalyst is frequently used to produce baking paper.

Baking paper mostly available in reel and in sheets IN WHITE SHADE (But also can be arranged in light brown or Honey shade in 40gsm, 50gsm and up-to 90gsm)

Most common Gsm: 40
(However other gsm are also available on request)

Common Size of Sheets packed in Reams (500 sheets per ream)

• 405 mm x 710 mm
• 460 mm x 710 mm
• 460 mm x 760 mm

COMMON REEL WIDTHS (mm):

• 300 mm x 200 Meter x 4 in a Carton
• 400 mm x 200 Meter x 4 in a Carton
• 610 mm x 200 Meter