50 years ago, bakers were constantly faced with the chore of greasing baking trays and cleaning them afterwards – not to mention the risk of their cakes sticking to the baking tray and being ruined. Even back then, our team knew that baking should be a whole lot easier. Which is why we developed a whole new type of paper that can now be found in every kitchen: baking paper. This was in 1962, one year before the product arrived in households and bakeries. All that the bakers had to do was to place the paper on the baking tray without having to grease it beforehand. This not only saved bakers and housewives a lot of time, but also ensured that their cakes always turned out the way they wanted them. In 1964, these benefits were condensed into the name Blechrein – from the German words Blech meaning baking tray and rein meaning clean. Why Blechrein? The idea was that the baked products would not leave any residue on the tray – even in those early days, the aim was to keep special things special. Blechrein has long been synonymous with baking paper – a name that was familiar to everyone. 1968 saw the arrival of the new print image in a warm brown tone and a grid with distinctive squares consisting of information about the baking paper and instructions on how to use it. To this day, the top priority has always been to retain and further enhance the quality of the products. The decision in the 1990s to offer customer-specific prints for the first time was another step in this direction.
Over the years, Blechrein developed from a simple baking paper to a versatile kitchen aid that is used enthusiastically by a wide range of professional bakers, pastry chefs and cooks and by countless gourmands and cooking enthusiasts who value its wide and inventive range of products.