Backblech aus Aluminium im Kontakt mit Lebensmitteln

Aluminum baking tray in contact with food

In recent years there has been a lot of media talk about the possible health risks of aluminum and many contradictory tips. We understand your concerns, which is why we have looked into this topic.


All of our baking trays are manufactured on Europe's most modern facility - a fully automated production line - and are subject to strict, computer-controlled quality control in every production phase. Particular attention is paid to the quality of the perforation, which increases the service life of the baking trays and improves the baking quality of bread products.

Aluminum in the food sector

Aluminum is already found in its pure and bound form in many unprocessed foods and can also be found in packaging or cookware. However, according to EFSA, aluminum intake from food items generally only accounts for a small proportion of the overall exposure to aluminum in consumers compared to aluminum intake from food.

Aluminum is chemically resistant in the pH range 5 to 8 due to the formation of protective oxide layers. Acids and alkalis dissolve the oxide layer so that the metal can be attacked by acids and bases. It has been proven that there is an increased release of aluminum ions when uncoated aluminum (consumables such as foil, cooking pots, baking trays) comes into contact with foods containing salt or acid.

Aluminum cookware and bakeware are very commonly used in bakeries, pastry shops, restaurants, hotels and other institutions.

In principle, all materials for the production of objects that are used in the processing, storage and transport of food, beverages and personal care products are subject to the applicable German Food and Feed Code (LFGB, including §§ 30 and 31). In addition, the European Framework Regulation (EC) No. 1935/2004 and the European Regulation 2023/2006 apply to all materials used in food contact. All of the regulations mentioned only contain general formulations without specific material or substance requirements. Accordingly, all materials and objects must be manufactured in such a way that, under the foreseeable conditions of use, they do not release any components into food that could endanger human health or alter the composition of the food in an unacceptable way.

Technically, the use of aluminum and aluminum alloys in contact with approximately pH-neutral foods (pH value between 5-8) is regulated in the European standards EN 601 (cast aluminum materials) and EN 602 (wrought aluminum alloys). Both standards were first published in 1995 and were updated in 2004.

The EN 601 and EN 602 standards set limit values ​​for individual alloy components for the use of the material in the food sector. In order to meet the requirements of the standard in practice, only standardized Al alloys (materials) in accordance with DIN EN 573-3 may be used for use in contact with food. For the production of baking trays, we use wrought aluminum alloys EN AW-3004 (AlMn1Mg1), EN AW-5754 (AlMg3), EN AW-1050A (Al 99.5), EN AW-3003 (AlMn1Cu), which comply with standard EN 573-3 are suitable for the food sector.

We should also emphasize that cleaning and disinfecting products for baking sheets should also be non-aggressive and in the pH-neutral range.

If you are still not sure whether aluminum can pass into food in harmful quantities, you could use the silicone mat or baking paper to avoid direct contact with food.

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Professionelle Backbleche