Loaf Tin Liners for 1 lb and 2 lb Tins

What a loaf tin liner is

The first photo shows a kraft liner on a worktop with a golden loaf still sitting in it, pleats fanned out along the short ends. The second shows a white liner inside a black non-stick tin, the fluted edge standing a little proud of the rim.

That is the whole idea. The paper is pressed into a cup with a flat base and pleated walls, so it holds its shape in the tin without being cut, folded or taped.

Bakeries, cafés with a counter of banana bread and lemon drizzle, farm shops, school kitchens and anyone selling at a market uses them. One liner per bake, no washing up, and the loaf sells in the paper.

Which loaf tin liner fits a 1 lb or 2 lb tin?

Liner sizes are named after the tin, not the paper. Measure the inside of your tin across the base and match it to the table. The pleats give a few millimetres of play either way.

A tin that sits between two sizes takes the smaller liner; the pleats open to fill the gap. For tins that match none of these, send the base measurements and the depth, and we quote a custom form. The liner measuring notes show where to put the ruler.

How the paper behaves in the oven

Greaseproof oven grades hold to about 200°C, which covers every loaf cake and most breads. The walls stay upright because the tin supports them, so a heavy wet batter does not push them over.

Butter and oil do not pass through. A sticky toffee loaf or an olive oil cake comes out with a dry tin underneath and no greasy ring on the shelf.

The paper browns a shade in a hot oven, more on white than on kraft, where the colour hides it. That is normal and does not reach the crumb.

Kraft or white, and which weight?

Kraft is the natural brown and reads as home-baked and unfussy. It suits farm shops and market stalls and hides the small marks a loaf leaves on the inside of the wall.

White is cleaner for a patisserie counter and shows a fruit loaf or a glossy glaze better. It also shows any oil mark on the outside, so the heavier weight is the safer choice for very rich cakes.

Weight runs from about 40 to 50 gsm. The lighter end is fine for a single bake and a quick sale. The heavier end is the one for loaves that get carried, boxed, or sit in the liner for days.

Do loaf tin liners need greasing?

No. The greaseproof surface releases the loaf on its own, and brushing the liner with butter only makes the paper translucent and spotty.

The one exception is sugar. A crust of caramelised sugar from a sticky glaze can grip the paper, so for a glazed loaf let it cool fully in the liner before you peel it.

Nor does the tin need greasing. The liner stays dry on the outside, and the tin comes out of service with nothing on it but a wipe.

Using liners on a bakery bench

The liners nest, so a stack of a hundred sits in a tray beside the mixer and the whole rack gets lined in a minute.

1. Peel one liner off the stack and open the pleats with your thumbs.
2. Drop it into the tin and press the base flat with the back of your hand.
3. Fill to about two-thirds; the pleated walls flex outward as the loaf rises.
4. Bake as normal, in the tin, on the usual shelf.
5. Lift the loaf out by the liner as soon as it is firm enough and cool it on a rack, still in the paper.

Mistakes we see with loaf liners

Most problems come from the tin or the recipe, not the liner. These are the ones that come up again and again.

• Using a liner with no tin on a flat tray; the walls bow and the loaf spreads.
• Overfilling, so the batter climbs the pleats and bakes to the rim in a hard lip.
• Peeling the liner off a hot loaf and tearing the crust with it.
• Choosing the lighter weight for a dense, wet fruit loaf that sits in the paper for a week.
• Storing cartons somewhere damp, which softens the pleats so the cups do not stand.
• Ordering by the tin's outside measurement instead of the inside base.

Fill to two-thirds, cool in the paper, and keep the stock dry. That fixes nearly all of them.

Can I bake meatloaf or a terrine in a loaf tin liner?

Yes. A pub kitchen or a deli can run a meatloaf, a pork and apple terrine or a nut roast in a 2 lb liner and turn it out clean. The fat stays inside the paper and the tin stays clean.

For a terrine that gets pressed and chilled through the night, leave it in the liner. The paper peels off cold without pulling the surface.

Savoury bakes often carry more fat than a cake, so go for the heavier weight and the kraft colour, which hides any marks on the outside.

Will the liner survive the freezer and the shelf?

It will. Bake, cool, and freeze the loaf in its liner at −18°C, then thaw it on the counter still wrapped. The paper does not go soggy and the loaf does not pick up the taste of the freezer.

On the shelf the liner acts as the base of the packaging. Slide the loaf into a clear bag or a kraft box and the liner keeps the base clean and the sides presentable.

A liner that has been through the freezer looks the same as one that has not, so frozen stock and fresh stock can sit side by side on a stall.

Packing and how to order

Liners arrive nested in stacks inside cartons, so a 1,000-piece order is a few boxes that go on a shelf in the dry store. The minimum is 1,000 pieces per size.

Tell us the size, the colour, the weight and the quantity on the loaf tin liner quote form, and the quote lands within one working day. Plain liners need no proof, so once you accept the quote, dispatch follows and delivery is free and tracked to any UK mainland address.

If you want the bakery name on the outside wall, ask for the printed version in the same sizes. The form, the paper and the lead time are the same; only the ink is added.