Bakers Twine

Bakers Twine is essential food-safe cooking string for tying roasts, trussing poultry, securing joints and finishing baked goods. This category covers premium kitchen twine in different lengths, colours and thicknesses to suit busy commercial kitchens and food producers. Ideal for restaurants, cafes, butchers, delis and bakeries across Ireland, it keeps fillings secure and portions consistent. Strong, reliable twine supports safe cooking, neat presentation and efficient prep in any professional operation.

• Food-grade bakers twine suitable for direct contact with meats, poultry, herbs and baked goods.
• Durable cooking string designed to withstand oven and kitchen use without snapping or fraying.
• Options in various thicknesses for everything from delicate tying to heavy joints and rolled roasts.
• Coloured and natural twine choices to support branding, portion ID and attractive presentation.
• Convenient retail-style packs ideal for restaurants, bakeries, food trucks and catering operations.
• Perfect for trussing poultry, tying roasts, bundling herbs and finishing takeaway or gift-style bakes.

How to choose the right Bakers Twine

• Match the twine thickness to the job: finer string for small joints and herbs, heavier twine for large roasts and rolled meats.
• Confirm the twine is certified food-safe and suitable for direct contact with meat, poultry and baked products.
• Consider oven performance and heat resistance if you plan to leave the twine on during roasting or baking.
• Choose colours that help with portion control, allergen identification or branded presentation for front-of-house use.
• Check pack size and length to suit your service volume, from small cafes to high-output restaurants and butchers.
• Think about storage: compact spools or balls of twine that fit neatly into existing prep or butchery stations.

Care and maintenance

• Store bakers twine in a clean, dry area away from moisture, grease and direct sunlight to maintain strength.
• Keep twine in sealed containers or dispensers to protect it from dust, food splashes and cross-contamination.
• Always handle twine with clean hands or gloves when tying meats or baked goods to maintain food hygiene.
• Do not reuse twine that has been in contact with raw meat or poultry; dispose of it after single use.
• Regularly check spools for signs of fraying, contamination or damage and replace when necessary.
• Follow any manufacturer guidance on maximum cooking temperatures and safe usage for specific twine types.

Complete your prep and packaging setup with our wider ranges of food labelling, cling film, foil, parchment and food boxes.

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