Custom Round Baking Paper

Parchment, Greaseproof and Silicone-Coated Papers

Not all baking paper is the same. Silicone-coated parchment is the most versatile: it is non-stick on both sides, copes with high oven temperatures and releases sticky bakes such as meringue, brownies and caramel. Greaseproof paper resists fat and oil but is less non-stick, so it suits lining tins for buttery cakes and wrapping baked goods. Unbleached brown parchment gives a natural look, and white parchment looks clean for presentation.

Food-contact grade papers are used for baking circles, and we can advise on the best paper for your oven temperature and bake. Tell us what you bake and at what temperature, and we will recommend the right grade.

Paper weight affects handling. Thinner papers are economical and fine for lining tins, while heavier papers feel more substantial as presentation circles under pizzas and cakes, and resist tearing when a pizza is slid off a peel. p2 The fat-resistant grades are explained on our greaseproof paper page.

Printed Circles for Pizzerias, Cafés and Kitchen Brands

Printed baking circles are increasingly popular for presentation. A pizzeria serving pizzas on boards or trays can place each one on a printed paper circle carrying its logo, which looks smart and protects the board. Cafés serving cakes on plates use printed circles as doilies, adding branding to every slice.

Kitchen and homeware brands sell packs of pre-cut circles to home bakers, often with printed packaging. Printing a logo or a subtle pattern on the circles themselves makes the product feel premium and distinct from generic supermarket packs. Food-appropriate inks are used, and printing is kept to suitable areas. p1 Cafés serving cake slices to take away pair the circles with our cake slice boxes.

Packing, Storage and Baking Tips

Circles can be supplied in stacks, wrapped in paper bands, boxed or in printed retail packs. Kitchen stacks are easy to grab one at a time; boxed circles stay clean and flat on a shelf. For retail, a slim printed box or a sleeve with a hang tab displays well and protects the paper.

Store baking paper flat, dry and away from heat. Paper that gets damp or bent will not lie flat in the tin, and the edges may curl. Keeping it in its box until use avoids that.

Grease the tin lightly before laying the circle in, so the paper stays in place while you pour in the batter. For very sticky bakes, choose silicone-coated parchment rather than greaseproof. If you bake at high temperatures, such as for pizza, check that the paper is rated for that heat, and avoid letting exposed paper edges touch the oven element.

For pizzas, a circle slightly smaller than the pizza keeps the paper hidden underneath; a circle slightly larger gives a neat border for presentation on a board.

Round Baking Paper in a Busy Kitchen

In a commercial kitchen, small savings of time and waste matter. Cutting circles from a roll leaves offcuts that go in the bin, and hand-cut circles vary in size, so some tins end up with paper creeping up the sides while others leave a gap at the edge. Pre-cut circles remove both problems: no offcuts, no variation and no scissors on the bench.

They also help with training. A new member of staff can line tins correctly from their first shift, because the paper only fits one way. That consistency shows in the finished bakes, with clean, flat bases every time.

For pizzerias, keeping a stack of circles by the prep station speeds up service on busy evenings. Pizzas can be built on the paper, slid onto the peel and into the oven, then served on the same circle on a board. It keeps boards cleaner and saves on washing up. p2 Dough balls and sides can sit on the same paper inside our printed food boxes.

Measure the Inside Base of the Tin, Never the Rim

Baking circles go wrong on one measurement: the tin. Most round tins taper, so a circle cut to the rim creeps up the sides and creases, while one cut to the inside base lies flat. Turn the tin over or measure across the inside floor with a rule, and send that diameter for each tin you use, with the number of each you line in a week. Say if you also want side strips cut to the tin's depth and circumference.

Tell us what you bake and at what temperature, because silicone-coated parchment, greaseproof and unbleached brown each suit different bakes and ovens, and pizza ovens need a higher-rated paper. The custom quote arrives by email within one working day with the minimum set per job, so an independent bakery can order realistic amounts.

Printed circles get a free proof; plain ones go straight to cutting. Production takes 4 to 7 working days after approval and the banded stacks reach UK mainland addresses by free tracked delivery. Pizzerias that serve on boards usually add printed liners for pizza boxes in the same paper for the takeaway orders.