Oven Paper
Oven Paper for bread and cake baking, oven cooking and roasting, freezing, steaming and wrapping. Key characteristics include smooth non-stick surface, grease resistance, heat resistance up to 230 C for 20 minutes.
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Unbleached Silicone Cookie Sheet Liner
Unbleached Silicone Cookie Sheet Liner for cookie-sheet and baking-tray lining, grilling and steaming, freezing and food separation. Key characteristics include oil-proof, water-resistant and anti-stick surface, 40 gsm +/- 2 gsm basis weight, temperature resistance to 230 C for 20 minutes.
Round Parchment Cake Pan Liner
Round Parchment Cake Pan Liner for lining cake pan bottoms, baking and cooking, freezing, steaming and food wrapping. Key characteristics include greaseproof and non-stick performance, heat resistance up to 230 C for 20 minutes, white or unbleached brown options.
Wax Paper
Wax Paper for wrapping hamburgers and sandwiches, packing bread and other prepared food, separating meat patties. Key characteristics include non-stick surface, water resistance, clean separation between food portions.
Cooking Paper
Cooking Paper for baking and cooking, freezing and steaming, food wrapping. Key characteristics include greaseproof performance, waterproof and non-stick surface, heat resistance up to 230 C / 450 F.
Air Fryer Parchment Paper Liners
Air Fryer Parchment Paper Liners for air-fryer bread and snacks, meat and vegetable cooking, basket lining for easier cleanup. Key characteristics include non-stick surface, waterproof and oil-resistant performance, heat resistance up to 450 F.
Parchment Paper Roll
Parchment Paper Roll for baking and toasting, steaming and freezing, food cooking and wrapping. Key characteristics include greaseproof and moisture-resistant surface, non-stick release, heat resistance up to 230 C.
Baking Paper
Baking Paper for commercial baking and tray lining, cooking, freezing and steaming, food wrapping. Key characteristics include greaseproof and non-stick surface, low water absorption, heat resistance up to 230 C for 20 minutes.
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