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Baking
 
Paper is used in baking or reheating fresh or frozen food in traditional and microwave ovens, particularly bread, pastries and special products such as croissants, brioches, cakes, tarts, pizzas and pancakes.

 
 
There are a very wide range of applications in traditional bakeries, in the food industry and in the home: Paper can be used on its own (in sheets or rolls for baking and mould release, as backing for fresh pasta, as interleaving for frozen food etc.) and can be used in baking and presentation containers (baking moulds and tins, microfluted baking containers etc.)
 
PanKraft is a release paper, and is recommended for all baking applications.
The Oleane range consists of grease-resistant papers that are ideal for reheating food in traditional and microwave ovens.
 
MAIN CHARACTERISTICS OF OUR PRODUCTS FOR THIS USE
 
For this application, natural kraft papers meet one or more of the following specifications:
 

  Suitability for contact with hot and cold foods
  Stability when baked (in traditional and microwave ovens)
  Release properties
  Grease resistance
  Mechanical strength
  Wet strength, water repellence
 

 
 
Recommended papers
Common grammages
Appearance
Colour
PEFC
Baking *
PanKraft
40
machine-glazed plain paper
natural
O
Oléane 1-2-3
32 - 70
machine-glazed plain paper
natural
O
 
 
Recommended papers: papers generally recommended for this application
Common grammages: indicative range of the most common grammages for the application
PEFC: papers 100% PEFC-certified in Europe (contributing to sustainable forest management - PEFC licence 10-31-320)
 
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