What Is Our Custom Non-Stick Baking Parchment?
Our non-stick baking parchment is not standard parchment with an extra silicone layer. It is a heavy-grade, double-sided silicone coated baking paper — manufactured specifically for applications where single-sided parchment fails.
Standard parchment is coated on one face only — the face that contacts the pan. That works for most applications. But in laminated dough work, croissant production, and high-fat baking, the dough folds, layers, and contacts the paper on both surfaces simultaneously. Single-sided coating leaves one face unprotected. That face sticks. Batches are wasted, products are damaged, and presentation is lost.
Our double-sided non-stick parchment eliminates that problem. Both faces carry a full food-grade silicone coating rated up to 260°C / 500°F – giving clean release from every contact surface regardless of how the dough moves in the oven. Printed with your logo on the outer face. Available in bleached white and unbleached natural brown.
Why Double-Sided Silicone Coating Makes the Difference
Single-sided vs double-sided – what it means in your oven. Standard parchment works when food contacts the pan-side face only. The moment dough, batter, or melted fat contacts the top face the uncoated side it bonds. In croissant production, enriched doughs, and enclosed baking formats, this happens on every tray. Double-sided coating closes that gap entirely.
High-fat doughs need full-surface release. Croissant, brioche, puff pastry, and laminated doughs contain 25–40% fat by weight. At baking temperature, that fat liquefies and migrates to every surface the dough contacts – including the top face of the parchment. Double-sided silicone reduces surface energy on both faces simultaneously. No side sticks. No batch is lost.
260°C tolerance – built for commercial deck ovens. Standard parchment is rated to 230°C. Commercial deck ovens and stone-base ovens routinely exceed that for artisan bread, croissants, and high-heat pastry. Standard parchment discolors, degrades, and loses release performance above its rated temperature. Our non-stick parchment is rated to 260°C / 500°F – it handles sustained commercial oven heat without breakdown.
What This Paper Is Built For – Performance by Baked Good
| Baked Product Case Study |
Why Standard Parchment Fails |
Why Our Non-Stick Paper Works |
| Croissants & Laminated Dough |
Butter migration contacts both paper surfaces |
Double-sided coating releases both contact points |
| Macarons |
High sugar creates strong bond at base |
Premium release — shell removes without tearing |
| Brioche & Enriched Doughs |
High egg + fat bonds at high temp |
260°C rating + full-surface silicone prevents sticking |
| Meringues & Pavlova |
Sugar caramelizes and fuses to uncoated surface |
Double coating breaks the sugar bond cleanly |
| Chocolate & Caramel Work |
Melted sugar grips any uncoated surface |
Both surfaces coated — set product peels clean |
| Artisan Bread (Deck Oven) |
Standard parchment degrades above 230°C |
260°C rating holds through full deck oven temperature |
If your operation experiences sticking, base tearing, or batch damage on removal – this is the paper that eliminates it.
Technical Specifications – Custom Non-Stick Baking Parchment
| Technical Specification |
Non-Stick Baking Parchment Performance Standard |
| Coating |
Double-sided food-grade silicone (PFAS-free, Quilon-free) |
| GSM |
50–60 GSM (heavy-duty — only available weight) |
| Heat Resistance |
260°C / 500°F |
| Surface |
Non-stick both faces · premium release · lay-flat |
| Format |
Sheets (standard) · Rolls available on request |
| Color Options |
Bleached white · Unbleached natural brown |
| Print Methods |
Flexographic · Digital · Offset |
| Print Colors |
1-color · 2-color · Full CMYK |
| Certifications |
FDA · FSC · BPI · ISEGA |
| Minimum Order |
50 sheets |
| Delivery |
4–6 business days after approval |
| Shipping |
✓ Free — USA nationwide |
This product is only available in 50–60 GSM — the minimum weight required to carry double-sided silicone coating without compromising structural integrity under high-heat, high-fat baking. For standard 35–40 GSM parchment, see Custom Parchment Paper Sheets.
Who Needs Non-Stick Baking Parchment?
Artisan Bakeries & Patisseries
Operations producing croissants, laminated pastry, brioche, and layered bakes daily. Release failure on these products means wasted batches, damaged presentation, and lost revenue. Our non-stick parchment eliminates that risk at the source — every tray, every batch.
Chocolatiers & Confectioners
Chocolate tempering, caramel pours, pulled sugar, and confectionery work all require a surface that releases cleanly at room temperature. Double-sided coating ensures complete separation — no tearing, no residue, no damaged product.
Commercial Deck Oven Operations
Any bakery running commercial deck ovens above 230°C needs parchment rated for those temperatures. Standard parchment discolors and loses release performance at sustained high heat. This product is rated to 260°C and built for commercial oven-line conditions.
Pastry Production Lines
High-volume production of identical pastry items demands consistent release across every tray and every batch. Inconsistent release produces inconsistent product — not acceptable at commercial production scale. Double-sided coating delivers the same release performance on batch one and batch one hundred.
How to Order Non-Stick Baking Parchment — 4 Steps
- Choose your sheet size – standard dimensions or send your exact tray or mould measurements for custom sizing
- Upload your artwork – AI, EPS, or PDF preferred · High-res PNG/JPEG (300 DPI+) accepted · Free design service available
- Set your quantity – minimum 50 sheets · See MOQ & Volume Pricing →
- Approve your digital proof – logo placement confirmed on a full-size proof before production begins. Nothing prints without your explicit sign-off.
Produced and shipped in 4–6 business days after approval. Free shipping across the United States.
Not Sure This Is the Right Parchment for Your Operation?
→ Custom Parchment Paper Sheets
Standard single-sided silicone · 35–40 GSM · For general bakery lining, tray lining, and food wrapping where release demands are moderate. Lower cost per unit for everyday applications.
→ Custom Parchment Paper Rolls
Continuous roll format · Standard or heavy-duty GSM · For high-volume operations needing variable cut lengths at a dispenser station.
→ All Parchment Paper Types
Compare all three formats with full specifications side by side before ordering.
What is the difference between non-stick parchment and standard parchment paper?
Standard parchment has single-sided silicone coating — the pan-contact face only. Our non-stick parchment has double-sided silicone coating on both faces, a higher heat rating of 260°C vs 230°C, and a heavier 50–60 GSM construction. It is built for high-fat, high-heat applications where single-sided parchment produces sticking, tearing, or degradation.
Why does parchment paper stick to croissants and laminated doughs?
Croissant and laminated doughs contain 25–40% fat by weight. During baking that fat liquefies and contacts every surface the dough touches — including the top, uncoated face of standard parchment. Double-sided silicone coating eliminates this contact point. Both faces release cleanly regardless of how the dough folds or spreads across the tray.
Can I use this paper in a commercial deck oven?
Yes — rated specifically for it at 260°C / 500°F. Standard parchment degrades and loses release performance above 230°C under sustained commercial deck oven heat. This product holds structural integrity and full release performance through complete commercial baking cycles.
Is this paper suitable for macaron production?
Yes. Macarons are one of the most demanding release applications in professional baking — high sugar content creates a strong surface bond at baking temperature. Double-sided silicone provides the premium release force needed to remove macaron shells without base tearing. Many professional pastry operations use this parchment specifically for macaron and meringue production.
What GSM does this product come in?
50–60 GSM only. This is the minimum weight required to carry double-sided silicone coating without compromising the paper’s structural integrity in commercial high-heat baking. For 35–40 GSM standard weight, see our Custom Parchment Paper Sheets.
Can I use this paper for chocolate and caramel work?
Yes. Tempered chocolate, caramel pours, pulled sugar, and confectionery work all require clean release at room temperature. Double-sided coating ensures the set product separates completely — no tearing, no cracking, no residue left on the paper surface.
Will my logo print clearly on non-stick parchment?
Yes. The logo is printed on the outer face — the side that faces up on the tray, away from food contact. Silicone coating is applied after printing. All inks used are food-contact compliant — no flavor transfer, no chemical migration, no bleed at commercial baking temperatures.
What is the minimum order?
50 sheets. The same accessible MOQ as our standard parchment products — designed for artisan operations testing non-stick performance before committing to bulk volumes. See our MOQ & Pricing Guide for volume pricing and cost-per-sheet at larger quantities.
Order Custom Non-Stick Baking Parchment Today
Built for croissant production, macaron baking, deck oven operations, chocolate work, and any high-fat, high-heat application where release failure is not an option. Start from 50 sheets — printed with your logo, delivered free in 4–6 business days.
