Do You Need to Grease Baking Paper? When You Do (and Don’t)

One of the most common questions when lining trays and baking tins is simple: do you need to grease baking paper?

In many cases, the answer is no. Baking paper that has been treated with silicone is designed to provide a non-stick release surface, which can reduce or remove the need for extra greasing in suitable applications.

However, not every paper performs in the same way, and not every recipe behaves identically. The type of paper, the food being baked and the cooking process can all affect whether additional grease is useful.

In this guide, we explain when baking paper normally does not need greasing, when adding grease may still make sense and why professional kitchens often choose silicone-coated baking paper for consistent tray preparation.

Do you normally need to grease baking paper?

If you are using silicone-coated baking paper, additional greasing is often unnecessary.

The silicone coating is designed to create a release surface between the food and the paper. This helps prevent many baked products from sticking and allows them to be removed more cleanly after cooking.

For busy bakeries and commercial kitchens, that can also remove an extra preparation step.

Instead of greasing a tray, adding paper and then adding more grease, staff can often line the tray directly with suitable silicone-coated paper.

Why does silicone-coated baking paper reduce sticking?

Silicone is used on baking paper because it provides a low-stick surface.

When food is placed on the treated paper, the coating helps create separation between the food and the paper underneath.

This can be particularly useful for products such as:

• Biscuits and cookies
• Pastries
• Bread products
• Selected cakes and baked goods
• Roasted foods
• Other commercial food preparation applications

The exact result will depend on the recipe and cooking process, but the purpose of the silicone treatment is to improve release compared with untreated paper.

If you are unsure whether you are using baking paper or ordinary greaseproof paper, see our guide to baking paper vs greaseproof paper.

What is the difference between baking paper and greaseproof paper?

The terms are sometimes used interchangeably, but the paper specifications can be different.

Traditional greaseproof paper is designed to resist grease penetration. Depending on the product, it may not have the same non-stick release performance as silicone-coated baking paper.

Silicone baking paper has an additional coating designed specifically to improve release.

This is one reason a professional kitchen may choose silicone-coated paper for repetitive baking tasks while using standard greaseproof paper for wrapping, presentation or other food preparation jobs.

For more examples, read our guide to what greaseproof paper is used for.

When might you still grease baking paper?

Although silicone-coated baking paper is designed to reduce sticking, there are situations where a recipe or production process may still call for additional greasing.

1. The recipe specifically requires it

Some recipes are tested using a greased and lined tin. In that situation, following the tested method may produce the most consistent result.

2. You are using an uncoated paper

If the paper is grease-resistant but does not have a silicone release coating, you may not get the same non-stick performance.

3. The food is particularly sticky

High-sugar or very sticky mixtures may behave differently from standard biscuit or pastry dough.

Commercial kitchens should test the paper against their own recipes rather than assuming every product will release identically.

4. You need the paper to stay in place

In some preparation tasks, a very small amount of grease may be used underneath the paper to help hold it against the tray or tin.

This is different from greasing the food-contact side of the baking paper.

Do you need to grease parchment paper for cookies?

Silicone-coated parchment paper generally should not need additional greasing for standard cookie or biscuit baking.

A suitable silicone coating is designed to provide the release surface required for this type of application.

This can be particularly useful in commercial bakeries because repeated greasing across dozens of trays adds labour and preparation time.

For kitchens producing batch after batch, a dependable paper liner can help standardise the setup process.

Do you need to grease baking paper for cakes?

Cake preparation can be different because the baking paper may be used to line the base, sides or both.

Some cake recipes call for greasing the tin before adding the paper so that the paper stays in place. Others may specify greasing the paper itself.

Because cake formulations vary significantly, follow the production method established for that recipe.

The main benefit of silicone-coated baking paper is that it provides a release surface, but it does not replace every recipe-specific preparation step.

Why does food sometimes stick to baking paper?

If food is sticking despite the use of baking paper, there are several possible reasons.

• The paper may not have a silicone release coating
• The food may contain high levels of sugar or sticky ingredients
• The cooking process may not suit the paper being used
• The product may have been left to cool or set in a way that increases adhesion
• The paper may be unsuitable for the specific application

If sticking is a regular problem, it is worth checking the specification of the paper rather than simply adding more grease each time.

Does double-sided silicone baking paper make a difference?

Double-sided silicone paper is coated on both sides.

That means either side can be used against the food, which helps make tray preparation simpler in a fast-moving kitchen.

There is no need for staff to stop and identify a coated and uncoated side before lining a tray.

Multibake Catering Parchment Rolls use a two-sided silicone coating for this reason.

The paper is designed for professional food preparation environments where consistency and ease of use are important.

Can reducing greasing save time in a commercial bakery?

In a home kitchen, greasing a tray only takes a moment.

In a commercial bakery preparing dozens or hundreds of trays, that extra step can become part of a much larger workflow.

Using an appropriate silicone-coated paper can help simplify preparation by reducing the need for added grease in suitable applications.

Potential practical benefits include:

• Fewer tray preparation steps
• Cleaner working surfaces
• Less handling of oils or release agents
• More consistent preparation between staff members
• Faster tray setup during busy production periods

The biggest benefit is not simply saving grease. It is making the preparation process more predictable.

Should you use sheets or rolls?

If your bakery uses one standard tray size throughout the day, pre-cut sheets may provide the fastest setup.

If you use different trays, pans or preparation areas, rolls provide more flexibility because the paper can be cut to the required length.

Read our full comparison of silicone baking paper sheets vs rolls before choosing between the two formats.

What should professional bakeries look for?

When choosing paper for routine bakery use, consider more than whether the product is simply described as greaseproof.

Look for:

• A release coating suitable for the intended application
• A width that matches your most commonly used trays
• A roll or sheet format suited to your workflow
• A pack quantity appropriate for commercial usage
• Consistent performance between batches
• Food-use specifications suitable for professional kitchens

For businesses using paper every day, a commercial catering roll may be more practical than smaller consumer-style rolls.

You can learn more in our guide to buying baking paper in bulk.

FAQs

Do you need to grease baking paper?

Silicone-coated baking paper often does not require extra greasing because the coating is designed to provide non-stick release. However, individual recipes and production methods may still call for grease.

Do you need to grease parchment paper for cookies?

Normally not when using suitable silicone-coated parchment. The release coating is designed to help prevent cookies and biscuits from sticking.

Can you grease baking paper anyway?

Yes, but it may not be necessary. Follow the recipe or production method used by your kitchen.

Does greaseproof paper stop food sticking?

Grease-resistant paper and silicone-coated baking paper are not necessarily the same. Silicone treatment is specifically intended to improve release performance.

Is Multibake coated on both sides?

Yes. Multibake Catering Parchment Rolls use a two-sided silicone coating.

Final thoughts

Whether baking paper needs extra grease depends largely on the paper you are using and the food being prepared.

For many routine baking applications, silicone-coated paper is designed to provide the release performance needed without an additional layer of grease.

For bakeries, cafés and catering kitchens, that can help simplify preparation and make repeated tray setup more consistent.