This non stick parchment paper sheet is a double side silicone coated baking liner cut to a European standard 38 x 58 cm format, the size that fits most professional bakery trays, combi oven racks and gastronorm pans without trimming. Both faces carry a cured silicone release layer, so bakers can load the sheet either way up and still release cookies, macarons, choux shells and laminated pastry cleanly. The base paper is a 40 gsm greaseproof grade with a dense fibre structure that resists fat penetration during long roasting cycles, which keeps the tray underneath dry and reduces washing time between batches.

Heat resistance is rated to 220°C for a continuous 20 minute bake, covering the full working range of deck ovens, convection ovens and tunnel lines. The sheet stays flat on the tray instead of curling at the corners, a common complaint with low cost liners, because the paper is sheeted and conditioned rather than slit from a tightly wound roll. Sheets are supplied interleaved and packed 1000 pieces per export carton, so a single carton supports roughly 1000 tray loads in a mid volume bakery and cuts liner restocking to one carton per shift.

• Double side silicone release: silicone is applied and cured on both faces at a controlled coat weight, giving a consistent release value that survives repeated contact with sticky dough, sugar glaze and caramel without tearing.
• Heat resistance up to 220°C: verified for 20 minute continuous exposure, suitable for cookies, chiffon sponge, bread and oven roasted vegetables and meats.
• Greaseproof and waterproof barrier: the dense 40 gsm sheet blocks oil and moisture migration, protecting trays and keeping packaged food presentable.
• Flat lay 38 x 58 cm sheet: pre-cut to fit standard bakery trays, eliminating roll handling, cutting labour and off-cut waste on the production floor.
• Food contact compliant: produced from virgin food grade pulp with silicone compliant to FDA 21 CFR 176.170 and EU 10/2011 requirements, supported by migration test reports per batch.
• Custom formats available: sheet size, grammage, colour (white or unbleached kraft) and carton count can be tailored to your tray dimensions and private label programme.

The sheet is used across bakery, patisserie, food service and food processing lines. In a bakery it lines trays for baguettes, buns and flatbread; in a patisserie it carries macarons, tuiles and sponge sheets where surface finish matters; in food service it separates portions in lunch boxes and absorbs excess oil from fried items. Chocolate and sugar work benefit from the same release surface, and the sheet doubles as a counter protector during kneading, tempering and glazing so workstations stay clean through a shift.

Because the liner tolerates 220°C, it also works for oven roasting of fish, chicken and vegetables, for steam cabinet lining in place of cloth, and for cold applications such as freezing portions where a moisture barrier prevents ice crystal bonding. Restaurants and central kitchens typically standardise one sheet size across all these tasks, which simplifies purchasing and staff training.

Sheets are interleaved, moisture wrapped in PE film and packed into a five layer export carton with a printed label showing item number, size, quantity and lot number. Every production lot is checked for grammage, coat weight, release value, dimensional tolerance and heat resistance, and retention samples are kept for twelve months. Private label cartons, retail sleeves and mixed size pallets can be arranged, and pre shipment inspection by a third party is welcome. Standard lead time is 15 to 25 days after artwork and deposit confirmation, with stock available for repeat orders of the standard white format.