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For professional users, choosing the right baking paper coating is more than just a question of non-stick properties. In industrial food production, large bakeries and the convenience sector, factors such as heat resistance, food safety, regulatory compliance and sustainability determine efficiency and product safety.
An in-depth comparison of silicone-coated and Quilon-coated baking paper reveals clear differences – technically, health-wise and ecologically.
Key Facts: Baking Paper Coating Comparison
- In direct comparison, silicone-coated baking paper offers higher heat resistance (up to approx. 230 °C) than Quilon-coated alternatives.
- While Quilon is considered an older chromium-based technology, silicone-coated baking paper is now the industry standard in professional food production.
- Silicone-coated baking paper is reusable, whereas Quilon coatings are generally intended for single use only.
- Modern, food-compliant silicone coatings provide greater regulatory certainty and long-term future viability.
What Does “Baking Paper Coating” Actually Mean?
Baking paper consists of specially treated cellulose paper that gains its non-stick and release properties through a functional coating. Without this coating, doughs, fats, or delicate baked goods would stick to the paper.
- Permanently heat-resistant
- No substance transfer to food
- Taste-neutral
- Process-safe
- Regulatory compliant
Silicone-Coated Baking Paper: Properties and Benefits
Silicone-coated baking paper is now the established standard in professional food production. The coating is based on silicone specifically developed for food contact and complies with applicable legal requirements.
Silicone in the Food Sector – Often Misunderstood
- Approved for direct food contact
- Complies with relevant EU regulations
- Does not react with food
- No odor or taste transfer
- Stable even at high temperatures
Technical Properties
- Heat-resistant up to approx. 220–230 °C
- Very uniform non-stick performance
- Suitable for various types of dough
- Reusable
- High process stability
Quilon Baking Paper: Functionality and Special Features
Quilon is an older coating technology based on chromium complex compounds. Historically, it was used due to its good release properties but no longer reflects the current state of modern food production.
- Good release performance at moderate temperatures
- Lower heat resistance
- Generally single-use
- Technologically outdated
Silicone vs. Quilon Baking Paper – Direct Comparison
| Criterion | Silicone-Coated Baking Paper | Quilon Baking Paper |
|---|---|---|
| Heat resistance | Up to approx. 230 °C | Lower |
| Reusability | Yes | No |
| Regulatory safety | Very high | Limited |
| Market prevalence | Industry standard | Largely replaced |
| Technological level | Modern | Outdated |
Which Baking Paper Coating Is the Better Choice Today?
Silicone-based systems have largely replaced Quilon. Modern, food-compliant silicone coatings provide a safe, stable, and long-term solution for professional applications.
BRANOpac Baking Paper Solutions for Professional Applications
BRANOpac offers high-quality baking release papers for industrial applications. Only coating systems suitable for direct food contact and compliant with legal regulations are used.
- Consistent quality
- Reliable baking processes
- Customized solutions
- Technical consulting
Baking Paper Coating Comparison: Safety, Heat Resistance, and Sustainability in Focus
- High temperature stability
- Reliable non-stick performance
- Reusability
- Food safety
- Long-term future viability
Food-compliant silicone-coated baking paper can continue to be used without concern. Modern coating systems meet all relevant legal requirements and provide a future-proof solution for professional applications.
Would you like to learn more about food-compliant release papers or check which solution best fits your production process? Our experts will be happy to advise you individually and in a practical way—for safe, efficient and future-proof baking processes.
Contact us nowYes. Silicone-coated baking paper for professional use is specifically developed for direct food contact and complies with applicable legal requirements. The coating is firmly bonded to the paper, does not react with food and does not transfer odor or taste. When used properly, it can be applied with confidence.
The main difference lies in the coating technology. Quilon is based on chromium complexes and is considered an older technology. Silicone coatings are more modern, offer higher heat resistance and are today’s industry standard. They are also reusable and provide broader regulatory assurance.
Quilon was historically widespread but has been largely replaced by more advanced, chromium-free coating systems. Technological progress, higher food safety standards and evolving regulatory frameworks have driven this change.
Depending on the grade, silicone-coated baking paper is typically heat resistant up to approximately 220–230 °C. It remains stable and ensures reliable non-stick performance even in demanding baking processes.
Yes, silicone-coated baking paper can generally be reused as long as it is not mechanically damaged or heavily soiled. In industrial applications, reusability depends on the specific baking process.