It’s easy to tell when you’ve used the wrong paper as a sheet pan liner, cookies weld to the surface, or the perimeter will burn up. Commercial bakeries keep the ovens blazing and leave them on all day long, and wholesale parchment paper needs to withstand that heat without melting during baking. It’s a supply that is used so rarely that it is not thought of much until one day you discover that the supply you had was the wrong one and now you’ve lost a tray of product and the next round.

What is parchment paper?

Non-Stick Baking Sheets is a silicone-treated cellulose paper that doesn’t burn and does not stick to whatever is being cooked on it, even with high oven heat. Parchment is not the same product as wax paper, which melts in the heat, and that’s where the problem lies; it is made for the oven, unlike waxed paper.

Why Do Bakeries Use Just One Supplier?

Consistency is the key for a bakery using several ovens throughout the day. Parchment thickness and quality of coatings can vary from batch to batch, and so release is inconsistent, resulting in scraped pans and wasted product. When a commercial kitchen places orders for parchment paper, it is costing too much per sheet to assemble individual orders from a restaurant supply shop; it is better to purchase oven safe parchment paper from a manufacturer to maintain that consistency. There’s also a labour angle, as a pan that comes out cleanly can save a lot of time cleaning up dozens of trays per day, and that’s for a full shift.

This paper can be used in the following ways:

Bakeries line bakeware with cookies, pastries, and bread, and clean release is a big concern, even as important as baking. It is the most common use in commercial kitchens for roasting vegetables and proteins in a very hot environment without the mess that a bare pan creates. Precut sheets provide a fast prep solution for high catering volumes. High-Temp Baking Paper  is used throughout culinary schools and test kitchens in myriad ways; baking, steaming, and lining molds are just a handful.

There are two types of parchment available.

Always refer to the temperature of the hottest item that is actually in the oven, for example, if baking cookies at 350°F, don’t use a sheet that is rated for 475°F roasts. Make the choice of precut sheets or rolls based on bakery pan size: If you’re a bakery using standard pan sizes, precut sheets are better, but if you have custom bakery equipment, rolls cut to size are better. Kitchens make a huge error in purchasing the cheapest parchment possible and dismissing scorched edges and inconsistent release as the norm, when a higher-rated parchment eliminates both issues.

Why Choose The Deli Paper?

The Deli Paper produces commercial bakery supplies that have an even coating and a uniform temp rating from one order to the next. They also offer precut sheets or rolls and have low MOQs for smaller bakeries, with quick turnaround from production in the United States.

FAQs

Q: What’s the highest temperature that parchment paper can tolerate?

A: The commercially available parchment is 425°F to 500°F, depending on coating. 

Q: Is parchment paper the same as wax paper? 

A: No, waxed paper will melt in the heat of the oven; it is supposed to wrap, not bake. 

Q: Is it possible to reuse parchment? 

A: If it does not burn or rip, it can be used again for light bakes, in some cases one or two times.

Get a Free Quote

Looking for culinary parchment that can do the same thing each time? Please get in touch with sales at sales@thedelipaper.com   or call us at 832-900-9245 for a quote for sheet size, roll length, and temperature rating.