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Specialist Packaging for Bakery Products
CoCopac supplies specialist food-contact papers for industrial bakeries, food manufacturers, packaging distributors and prepared-food producers. Applications include baking, tray lining, reheating, release, interleaving and food presentation.
Products can be converted into sheets, reels, discs and bespoke shapes to suit the food, tray and production process. Our team can work from an existing specification or sample, or help identify the right paper for a new application.
Papers developed around the baking process
Bakery papers perform different roles depending on the food and how it is produced. A sheet used beneath a pre-cooked product during reheating may mainly need heat resistance, while wet doughs, buttery pastries and sticky products may require much stronger release and wet-strength performance.
Selecting the correct paper therefore depends on temperature, cooking time, moisture, fat and sugar content, required release and whether the material is intended for single or repeated use.
Reliable release and handling
The right paper helps products separate cleanly while retaining sufficient strength during baking, reheating, freezing or production handling. Using an unsuitable material can lead to sticking, tearing or unnecessary disruption on the production line.
Bespoke bakery formats
Papers can be converted around trays, products and production equipment. Available formats include sheets, reels, cake-case liners, discs and other bespoke shapes, subject to the selected material and commercial volumes.
Bakery Packaging Products
Siliconised Greaseproof Paper
Release paper for baking, reheating, tray lining and prepared-food production. It is suitable for products that may stick to standard greaseproof paper and is available in sheets, reels and bespoke dimensions.
Greaseproof Paper
A practical grease-resistant paper for lining, wrapping and presenting dry or pre-cooked bakery products where strong release performance is not required. Bespoke sheets, reels, discs and printed options are available.
Siliconised Vegetable Parchment
A high wet-strength release paper for more demanding bakery applications, including wet doughs and foods with high butter, fat or moisture content. It may also be considered where stronger or repeated-use performance is required.
Experience you can rely on
We have grown from a small family-run operation into a specialist food-packaging converter serving customers across the UK and overseas.
2008
Established in Somerset
CoCopac was founded as an independent family business and has grown steadily by responding to specialist customer requirements.
40,000+ sq ft
Purpose-built capacity
Our Sparkford site provides the space and capability needed to support bespoke conversion, repeat production and reliable supply.
3,500+
Product variations
From a focused range of specialist materials, we produce thousands of different sizes, shapes and formats around individual applications.
Bakery Packaging FAQs
Common questions about selecting baking, release and lining papers for bakery and prepared-food production.
What is the difference between greaseproof paper and baking paper?
Standard greaseproof paper primarily provides resistance to grease. It offers limited release and may not be suitable for wet doughs, sticky foods or products with high moisture or fat content.
When should I use siliconised greaseproof paper?
It is normally selected where food needs to release cleanly from the sheet during baking, reheating, freezing or production handling. Typical applications include buns, pastries, sausage rolls and other prepared bakery products.
Are the papers coated on both sides?
CoCopac’s current siliconised bakery paper grades are coated on both sides. This helps provide consistent release and reduces the risk of sheets being used the wrong way up during production.