Unbleached Parchment Paper Sheets, Cut to Size

What unbleached parchment paper is and who orders it

Look at the first photo. Three sheets, tan with a cloudy fiber pattern, each slightly different from the next. That is unbleached parchment: the pulp skipped the bleaching stage, so the paper keeps the color of the fiber.

It is still parchment. The sheet is dense, grease-resistant and treated so food lets go of it in the oven. What changes is how it looks on a counter and how a logo reads on it. Tear a sheet and the edge is fibrous and soft; fold it and the crease holds.

Bakeries buy it for bread, cookies and rustic pastry. Delis and sandwich shops buy it for wraps and basket liners. Food brands buy it printed, as a sheet that goes around a loaf or a block of cheese before it reaches the shelf.

Sizes, stocks and the other sheet formats are grouped on the parchment sheets range page.

How does unbleached parchment behave at 420°F?

Unbleached stock is rated to about 420°F, a little under silicone-coated white. At 350°F to 400°F, where most bread, cookies and sheet-pan dinners live, it sits flat and does not scorch.

Edges that hang over the rim of a pan brown first, so trim the sheet to the pan or fold the excess under. Keep it away from the broiler and off the floor of the oven.

Release is good on cookies, laminated dough and roasted vegetables. A cheese-heavy bake or a very sugary glaze may leave a thin film; that is normal for any parchment, and the sheet peels away clean once the bake has cooled for a minute.

Moisture matters more than heat. A wet focaccia dough held on the sheet for an hour before baking will soften the paper. Dust the sheet or shorten the rest. Our guide on parchment paper temperature limits covers the numbers for every stock.

Which unbleached sheet size fits your pan or wrap?

Four sizes cover most kitchens. Line a pan, wrap a sandwich or divide a stack of patties, and one of these fits.

A quarter sheet pan takes a 12 × 16 in sheet folded in half. Anything outside this list is a custom cut; tell us the pan and we cut to it. The sheet sizes by pan chart lists more pans.

Coating choices on unbleached stock

Unbleached parchment comes with three coating options. The coating decides release and reuse; the stock decides the look.

• Silicone, one side: the usual choice for lining pans. Release is clean and a sheet survives two or three bakes.
• Silicone, both sides: for sheets that get flipped or layered, such as stacking patties or interleaving pastry.
• Quilon: a lower-cost release coating for single-use work, such as wraps and tray liners that are thrown out after one service.

If the sheet never meets an oven, Quilon is enough. If you bake on it, take silicone. The silicone, Quilon and unbleached comparison goes deeper.

Which colors print well on kraft-tone parchment?

Look at the second photo. A single dark mark, repeated across the sheet, on tan paper. That is the print job unbleached parchment does best.

One color on unbleached; two looks muddy on kraft. Black, deep brown, navy or a dark burgundy read well. Pale colors and white sink into the tone and disappear. If the brand mark is a pastel, print it as a dark outline instead and keep the pastel for the box.

Step-and-repeat is the usual layout for wraps: the logo lands somewhere visible however the sheet is folded. A single centered logo works for a liner that sits flat in a tray.

Send vector artwork and a Pantone number. We print with food-safe soy and water-based inks on the side that faces away from the food, and you see a free proof before anything runs. Read how to print a logo on parchment before sending files.

Is unbleached parchment paper the same as kraft paper?

No. Kraft paper is plain brown packing paper; it soaks up grease and sticks to anything baked on it. Unbleached parchment shares the color, not the behavior.

The tell is the surface. Parchment feels dense and slightly glossy, and water beads on it. Kraft feels fibrous and drinks a drop of oil straight in.

If a supplier offers brown wrap at a kraft price, ask whether it is coated parchment. For a hot sandwich, the difference is a dry bag or a translucent one by the time it reaches the table. Butcher paper is the same story: fine around a cold cut, wrong under a cookie.

Packing, dispensers and the pass

Sheets arrive flat, interleaved in cartons so the stack lifts out without curling. A case of 1,000 at 12 × 16 in sits on a shelf under the bench and feeds a line for weeks.

For a wrap station, keep a short stack in a cut-down carton at the pass. Unbleached hides fingerprints and sauce better than white, so the stack still looks tidy at the end of a shift.

Store the cartons dry. Humidity softens parchment, and a damp sheet wrinkles when it hits heat. A carton of 500 suits a wrap counter that does not want a year of paper in the dry store.

Mistakes to avoid with unbleached sheets

Most complaints trace back to one of these.

• Running two or three ink colors on kraft tone. The result is muddy and the proof will show it.
• Expecting a bright white logo. White ink on tan paper prints gray.
• Leaving a wet dough on the sheet for a long proof without a dusting of flour.
• Using a 12 × 16 in sheet on a full sheet pan and letting the gap burn onto the bare metal.
• Pushing the sheet past 420°F for a pizza finish; use a stone or a steel instead.

How to order unbleached parchment paper

Everything is quoted, proofed and cut to order, so the steps run in this order.

1. Send the sheet size, the coating, the quantity and any artwork through the parchment quote form. The minimum run is 1,000 sheets.
2. We reply with a written quote within one business day. From $0.30 a sheet; the exact figure depends on size, stock and ink count.
3. Approve the quote and we send a free design proof. Edits are unlimited at this stage.
4. Approve the proof. Production takes 4 to 6 business days.
5. Tracked delivery is free and lands at any US address in 2 to 3 business days. Report a misprint or a crushed carton within 10 days, with photos, and we reprint or refund.