Bakery Consumables

How to choose the right Bakery Consumables

• Match cupcake cases and cake boards to your portion sizes and cake diameters to ensure a secure, professional fit.
• Choose baking parchment widths that suit your most-used trays and tins to minimise trimming and waste.
• Select cling film and foil roll lengths and gauges based on usage volume and whether you are wrapping, lining or covering.
• Consider service style: pick panini paper and toasting bags for hot sandwich operations, and counter bags for retail bakery sales.
• Look for compostable or recyclable bags and papers if your business prioritises sustainable packaging solutions.
• Check pack sizes to balance storage space with the throughput of your bakery, cafe or hotel kitchen.

Care and maintenance

• Store all bakery consumables in a cool, dry area away from direct heat and moisture to maintain strength and hygiene.
• Keep rolls of parchment, foil and cling film in dispensers where possible to protect them from dust and damage.
• Rotate stock using a first-in, first-out system so packaging and liners are used within recommended timeframes.
• Avoid crushing cupcake cases and cake cards by storing them upright in dedicated containers or shelving.
• Dispose of used consumables according to local recycling and composting guidelines, especially eco-friendly lines.
• Regularly wipe down storage shelves and dispensers to prevent flour, grease and crumbs from contaminating packaging.

Explore our wider pastry and baking supplies, bakeware, food packaging and storage ranges to complement your bakery consumables.

Need help choosing? Call Caterboss on (01) 687 5772.