Baking parchment paper is often defined as baking release paper, greaseproof pan liners and silicone paper. Something which it really should not be mistaken for is wax paper.
Contemporary baking parchment paper is created by submerging sheets of paper pulp in a bath of sulfuric acid or alternatively, zinc chloride. This unique course of action somewhat melts or gelatinizes the paper, a process that's reversed by just eliminating the chemicals and then by drying. This procedure produces a sulfurized, cross-linked substance having high density, stability, heat resistance and also very low surface energy, thereby providing good non-stick or release properties. The processed paper has an appearance comparable to that of regular parchment.
Though recognized by quite a few names, baking parchment paper may be put into two primary categories:
Quilon Coated Baking Parchment Paper
Quilon paper is split into two different kinds of parchment paper, bleached and unbleached. Bleached paper is white colored and unbleached paper (or natural paper) is brown. The paper has a compound called Quilon put on it that gives the paper it is release features. Depending on the thing you happen to be cooking, Quilon treated baking sheets can usually be used again more than once. Higher sugar levels normally create stickier food. The stickier your meal,the less you're going to be able to reuse the sheet. Quilon treated baking parchment paper is made for lower heat and quicker cooking times, typically less than 30 minutes at four hundred degrees Fahrenheit. At this time and temperature the paper will frequently turn brown along the ends without burning. Nonetheless, you'll want to always check out the paper yourself as ovens and papers differ. Also, you should not use Quilon treated baking parchment paper should you require high temps or long cooking times.
Silicone Treated Baking Sheets
Not to be confused with the element Silicon, Silicone is really a substance which is embedded in baking parchment sheets that makes a high density, heat resistant and stable baking sheet with excellent anti-stick and release properties. This kind of parchment paper is preferred for extended preparation times or high heat purposes as it is better at withstanding high heat than Quilon parchment paper . Of course, the disadvantage to this is the price. Silicone coated parchment paper costs substantially more than its Quilon treated counterpart.
Wax Paper
As we mentioned earlier, wax paper is not the same as baking paper. Wax paper is paper that is simply treated with wax in order to make it waterproof. It should not be used close to heat as the wax could dissolve and the paper may combust.
Supermarket Paper Versus Commercial Quality Paper
There are numerous differences between commercial parchment paper and supermarket brands. Initial of all, commercial style paper is usually more cost-effective. While you may merely get a couple of sheet pans of parchment paper out of the grocery store brand, you may get 200 sheets or more of a commercial quality parchment paper for not a lot more in cost. Next is the roll up factor. Tightly rolled grocery store brands roll up any time you attempt to use them. Professional paper doesn't generally do this. Additionally, grocery store brands are usually much thicker as compared to professional baking paper. Due to this, you don't get as much in a roll when compared to ordering professional type baking parchment paper.
Which paper is the right paper for me?
When selecting which parchment paper is right for you, think about your requirements. Should you need a baking sheet which will function in high heat settings or for another purpose, for instance tee shirt transfers, then don't use Quilon treated parchment paper. Having said that, in case you wish to prepare some cookies and cakes without worrying about them sticking to your pans, then maybe you need to give the Quilon coated baking parchment paper a try.
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