Blechrein Macaron Baking Paper: The perfect solution to prevent sticking and deformation when baking macarons

[Translate to Englisch:] Florence Lachat


Florence Lachat
Project management / Sales

 

 

[Translate to Englisch:] Blechrein Backpapier für Macarons

Macarons are among the most challenging pastries in patisserie. Even the slightest deviations in the production process can cause the delicate dough pieces to stick, lose their shape, or rise unevenly. This means that every detail is important, especially in industrial production for retail, and the right macaron baking paper plays a key role in this. An international customer who sells macarons worldwide through supermarkets faced precisely these challenges and turned to us with their problems.

 

Key points about Blechrein baking paper for macarons

  • No sticking: Thanks to its strong silicone coating, Blechrein macaron baking paper ensures that macarons can be removed easily.
  • Dimensional stability:Special optimizations prevent the paper from curling or rolling up, ensuring that macarons retain their perfect shape.
  • Less dough loss:The non-stick effect and stable structure reduce waste and make production more efficient.
  • Suitable for industrial use:The baking paper is available in various widths for production machines and supports consistent high quality.

Problem: Macarons stick to baking paper and lose their perfect shape

Our customer was already using baking paper, but encountered significant difficulties in production. The macarons did not come off cleanly, which led to sticking problems and high dough loss. In addition, the shapes were irregular because the paper rippled during baking and the edges curled up. The result was macarons that did not meet the visual quality standards of an international commercial product.

Blechrein macaron baking paper as a solution to sticking and deformation

To solve the production problems, we worked with the customer to test different variants and optimize the baking paper step by step. A particularly decisive factor was the strong siliconization, which allows the macarons to be easily removed after baking. In addition, we were able to prevent the baking paper from curling or forming waves on the production line through targeted adjustments. The result is a specially developed macaron baking paper that ensures uniform shapes, clean removal, and significantly higher process reliability.

Advantages of Blechrein baking paper for baking macarons

In the course of our collaboration, it became clear that our Blechrein baking paper offered the customer several advantages:

  • Perfect non-stick effect: No sticking, no loss of dough.
  • Stable shaping: No waves, no curling of the edges.
  • Better appearance:Smooth surfaces and uniform macaron halves.
  • Suitable for machines:Available in different widths for different production lines.
  • Increased efficiency:Less waste, more saleable goods.

Result: Less dough loss and a uniform appearance of the macarons

After introducing our Blechrein macaron baking paper, the customer's production improved significantly. Dough loss was drastically reduced because the macarons could be removed easily. At the same time, the baked halves achieved a uniform, appealing appearance without wave marks or deformed edges. This enabled the customer not only to produce their macarons more efficiently, but also to distribute them worldwide in the usual premium quality.

Florence Lachat

Would you also like to produce perfect macarons without sticking or dough loss? Contact us—we will be happy to advise you on the use of Blechrein macaron baking paper in your production.

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Frequently asked questions about Blechrein Baking paper for macarons

If macarons stick to the baking paper, this is usually due to insufficient coating of the paper. Conventional baking paper is often not silicone-coated enough, meaning that the delicate dough pieces cannot be removed cleanly. With Blechrein Macaron Baking Paper, this problem is a thing of the past: thanks to its particularly strong silicon coating, the macaron halves come off easily after baking without leaving any residue. This preserves the delicate structure and significantly reduces dough loss.

A common problem in macaron production is that the baking paper curls up or forms waves on the baking line. This causes the macarons to deform and lose their uniform roundness. Blechrein Macaron Baking Paper was specially developed to solve this problem: it remains stable on the baking sheet, preventing waves or raised edges. The result is macarons with a uniform, attractive shape.

Unlike standard baking paper, Blechrein macaron baking paper has been specifically developed for the high demands of macaron production. It combines strong siliconization for perfect removal with an optimized structure that prevents curling and rolling. While normal baking paper often reaches its limits with delicate doughs, Blechrein ensures that macarons are baked evenly and retain their flawless appearance – ideal for industrial series production as well as for premium quality in retail.

 

About the author

Florence Lachat
Florence Lachat
Project management / Sales
Florence is an expert in food packaging and industrial baking processes. With years of experience in optimizing production lines, she helps companies produce high-quality baked goods efficiently and consistently. Her focus is on practical solutions to increase product quality and production reliability..