Baking paper 42 x 33 cm, 25 pieces

Baking paper 24 x 33 cm, 25 pieces

With these baking release liners you bake delicious Guetzli, crispy breads, French fries and cake layers again and again. You can bake and freeze on these sheets. Even after repeated use, the uncontaminated papers can still be used for further baking projects.

Baking paper - use

Prepare your favorite pastry dough, a puff pastry, a sponge or a bread dough. According to the recipe, the dough is prepared, kneaded, cut out, poured into a cake ring or shaped into a loaf. The cut out Guetzli, as well as the finished puff pastry and the shaped bread can be placed directly on the baking release paper. You place the cake ring on a baking paper on a very straight baking sheet right at the beginning, then you can just pour the sponge into it and bake it right away. A shortcrust pastry can also be lightly pressed into a perforated cake ring and baked on the paper.

The prepared treats can now be baked at up to 220 °C. Afterwards, the pastries are placed on a cooling rack or left on the baking sheet. For an even sponge cake, a second baking sheet with baking paper is placed on the cake ring, so the whole thing is turned upside down. This will flatten the dome a little, the next day the sponge can be cut without crumbling much.

If the pastries are intended for later consumption, you can also freeze them immediately on the baking paper. Laid out on a paper, the pastries freeze particularly quickly, but then they should be packed in a plastic bag or an airtight box. In this way, puff pastries, breads and sponge cakes can be kept for up to three months, depending on the recipe.

Once all the goodies are baked or frozen, the baking paper can be shaken out a bit and reused, provided it is not heavily soiled. So you can bake with this paper package well over 25 times.