Micropaper is the new microperforated baking paper, developed from an idea of Master Pastry Chef Giuseppe Gagliardi. Ideal for baking all leavened pastries, as well as cream puffs, shortcrust pastry, biscuits, puff pastry and meringues, it guarantees perfect baking in less time than traditional baking paper.
Superior quality in less time. Thanks to the microperforations, water vapour escapes faster during cooking
baking, water vapour escapes more quickly. This ensures a better passage of air, which also cools the products faster than with conventional baking paper.
An 8/10% saving in time and energy due to better baking, faster cooling, even air flow, energy savings and faster cooking.
