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Baking Paper – Which Side Should Face the Food: Shiny or Dull?

In both home and commercial kitchens, a simple yet critical question often comes up: Which side of baking paper should face the food — shiny or dull? This small detail can make a big difference in baking performance. Let’s clear up the confusion.

Which Side of Baking Paper Goes Up?

If you’re using single-sided baking paper, the glossy (shiny) side should face the food. This is the side coated with non-stick silicone. The dull side is typically untreated and may cause sticking or burning. However, with double-sided silicone-coated baking paper, both sides are safe and functional. That means no more guesswork — and greater consistency.

Understanding Baking Paper Types

There are two major types of parchment paper:

Single-Sided Silicone Coated: One side is shiny (non-stick), the other is not. You must place the shiny side facing up.
Double-Sided Silicone Coated: Both sides are non-stick and heat-resistant. You can use either side confidently.

At Runjia New Materials, we manufacture double-sided silicone-coated baking paper that removes all doubt. It’s designed for safety, flexibility, and performance — especially in high-volume operations.

How Can You Tell Which Side Is Which?

If you’re unsure whether your baking paper is coated on one or both sides, here are some simple checks:

Visual: The coated side is typically shinier.
Touch: It feels smoother and more slippery.
Water test: A droplet of water beads on the silicone side and soaks into the untreated side.

With Runjia paper, both sides pass all these tests — because both are coated.

Why Double-Sided Coating Is Better for B2B Use

For food processors, caterers, or bakery chains, time and reliability matter. Double-sided coating means:

✅ Faster operation — no need to inspect which side is up
✅ Fewer handling mistakes — ideal for shift workers
✅ Compatibility with automated baking lines
✅ Consistent product quality and release performance

All baking papers from Runjia are certified by BRC, ISO9001, FSC, SEDEX, and more, making them suitable for global export and compliance.

FAQs About Baking Paper Use

Which side of baking paper is non-stick?

Usually the shiny side. But with double-coated baking paper like Runjia’s, both sides are non-stick.

Does it matter which side faces up in the oven?

Yes, for single-coated paper. No, for double-coated — both sides are heat-safe and food-safe.

Parchment paper vs wax paper: what’s the difference?

Wax paper is not heat-resistant and can melt or ignite. Use silicone-coated parchment paper for all baking tasks.

Can I use parchment paper in the oven without a tray?

Yes — our baking paper withstands up to 230°C (450°F) without deformation.

Runjia at a Glance

🌍 Manufacturer based in Shandong, China
🏭 Output: 3,000 tons/month; Exported to 40+ countries
📄 Custom sizes: sheets, rolls (30–190cm width)
📦 Packaging: OEM available; foodservice-ready
✅ Certified by FDA, BRC, FSC, KOSHER

Choose the Right Paper – Save Time and Reduce Risk

Choosing the correct side of baking paper may seem trivial, but in commercial food production, every detail matters. That’s why top bakeries and food brands trust Runjia’s double-sided baking paper — to simplify operations and eliminate errors.