Baking paper: types and rules of use

Each housewife must have in their arsenal of baking paper. It is simply necessary for the preparation of hot dishes from dough, baked meat and pastries.

Parchment for baking is needed in order to maintain the shape of the baked dish by reducing the adhesion of the product to the baking sheet. Moreover, this option is relevant not only when creating hot baking, but also for cold sweet products, for example, cheesecakes and tiramisu. The use of baking paper significantly reduces labor costs for washing dishes and embossed forms, therefore, in stores it can be purchased not only in the form of flat leaves, but also as a mold for muffins, as well as muffins.

Baking paper is truly indispensable for packaging cooked food, as well as medicines and any sterile items. Thus, spoilage, contamination and drying out of products can be prevented. Baking paper has long been adopted by public catering enterprises, in particular, restaurants preparing "takeaways."

Thanks to its exceptional water and grease resistance, baking paper allows you to keep the cooked dish hot for as long as possible. When rolling dough between several layers of paper, you can get ultra-thin cakes. They are transferred to the oven directly on the sheet, thereby eliminating the risk of breaking them along the way.

From baking paper you can make very good food corners for cream, condensed milk, and melted chocolate - by folding them like a bag, you can quickly and simply decorate homemade pastries with decorative roses, curls or make an interesting inscription.

Paper is often used to make stencils for confectionery decorations - just place the sheet on the pattern you like, circle it with a pencil and cut it, then transfer the template to a cake or cake and sprinkle with grated chocolate, cocoa or sweet powder. Some housewives use colorful coconut flakes.

This is a better quality thin paper, which is popular for storing food and making pies and other hot dishes. The basis for its manufacture is fatty cellulose, because the products are characterized by exceptional environmental friendliness and safety for humans. However, it should be borne in mind that unbleached parchment retains only fat, and allows moisture to pass through - this significantly limits the scope of its use.

This is a classic baking paper - quite strong, smooth to the touch. As a rule, it is made in brown. The basis for parchment is a porous filter base treated with 50% sulfuric acid and dried by force. This production method gives the paper increased water and grease resistance, and these properties remain unchanged when heated to 230 degrees.

This material is biologically inert, it lets air through, so the product gets the opportunity to "breathe" without absorbing any odors. The strength factor of traditional food parchment is two times higher than the corresponding parameter for ordinary baking paper, which makes it possible to use the product for packaging products such as margarine, butter, spreads, sweet curds and dessert curds.

This is one of the most popular types of baking paper in our time. Such parchment easily lags behind finished products of all types, while it does not need grease. The heat resistance coefficient significantly exceeds the parameters of all other types of baking paper and can withstand continuous heating up to 300 degrees. It is important that such paper can be used many times.

Silicone-coated parchment allows you to transfer layers of puff pastry before freezing, as well as to store cheese and sausage slices - in this case, the product retains freshness longer than during normal storage.

The relevance of tracing paper, which is often used instead of baking parchment by our mothers and grandmothers, is small today - the scope of its use is significantly limited. The most popular among housewives is food parchment paper. ABOUTon the good that does not require additional use of oil and at the same time ideally preserves the shape of the baked product.

Experienced confectioners prefer paper coated with silicone, because it is easy to use, is used for all types of baking, can easily withstand temperatures up to 300 degrees for a long time.

In household and online stores, baking paper is sold in a wide variety. Several dozens of enterprises are engaged in its manufacture, but the products of brands are considered the most popular. Paclan and Nordic.

Paclan parchment is a silicone coated paper that perfectly follows the surface and contours of the pan, does not crumble, does not stick to the dough and can be used repeatedly.Despite the fact that this parchment is quite thin, it is still very durable and can tolerate the highest temperatures.

Nordic products have similar characteristics. By purchasing paper of this brand, you can always be sure that you can easily cook the real pastry masterpieces without the slightest fear that they will be deformed or stick to the baking sheet.

Like ordinary foil, baking paper has two sides. On a baking sheet, paper is laid out necessarily so that it is placed with the matte side down. Silicone parchment is not necessary to be oiled with oil. For other types of baking paper, you need to read the information on the packaging. As a rule, they write there whether there is impregnation or not. If it is not, then before placing in the oven, grease the sheet with vegetable oil. Such processing will also not be superfluous if you plan to bake meat or fish.

Baking parchment can be used in a slow cooker. This modern gadget is available in almost every home - the hostesses cook, fry and bake a variety of products in them. Most often, the bottom and walls of the multicooker are laid out with food parchment. Firstly, it will allow you to easily and quickly clean the bowl, and secondly, the dish turns out more juicy and aromatic.

Good frying pans with non-stick Teflon coating are usually quite expensive, and frying meat products or fish in a large volume of oil is not at all good for the body, so women often wonder about the possibility of using baking paper for baking in the preparation of such dishes. This method is equally effective both when frying in a pan, and when baking in the oven. In the first case, it is better to lubricate the surface with vegetable oil, and in the second case, the already existing impregnation will be quite enough.

Not always the relationship of the housewives with parchment for baking is perfect. Sometimes dough, fish, meat and meringues, in spite of expectations, still stick to parchment paper. The reason for this can only be in its incorrect use - either you took the sheets without impregnation, or put it down with the glossy side down. But if, nevertheless, an incident occurred and the parchment had already stuck to the dough, then it would be possible to remove it only from the cooled product - it was impossible to peel the paper from hot baking.

If you are constantly baking, then it is possible that the parchment ends at the most inopportune moment for this. An alternative to it can be tracing paper, which can always be purchased at any stationery store.

Previously, tracing paper was widely used in culinary business. Of all the varieties of paper used for baking, it is considered the thinnest and budget material, because it has many disadvantages.

• Before use, tracing paper should always be lubricated with oil, on both sides. If this is not done, it simply sticks to the dish during cooking.
• Under the influence of elevated temperatures and with a long stay in the oven, the tracing paper darkens, becomes very brittle and can even crumble into small pieces, which then will be impossible to separate from the dough.
• When in contact with moisture, tracing paper quickly soaks, so you can’t use it to prepare dishes with juicy fillings, for the same reason it can be taken only when working with shortcake or yeast dough.

Also, such materials can become an alternative to baking paper.

• Foil - it must be placed on a baking sheet with the glossy side up, while the upper side must be lubricated with a thin layer of vegetable oil (when baking meat and fish, this is not necessary).
• Teflon paper - It is used for frying in a pan and baking in the oven. When using such sheets, you can not be afraid that your products will stick in the cooking process.
• Silicone paper or rug - It is an ideal material for baking. Such a rug is much denser than paper, because the products on it do not burn, and the pastries turn out to be delicious and ruddy.

If you do not have any of the above at hand, then you can use the most ordinary paper for photocopy, but first it should be carefully oiled on both sides.

Sometimes, every housewife has situations when they are nevertheless forced to serve pies and pastries on the table with pieces of parchment adhered to it. In this regard, many people have a question - what will happen if it does not work out completely and the household accidentally swallows a small piece.

In the next video, two lifehacks with baking paper are waiting for you.