What is parchment paper - how to use it and what can be replaced when baking in the oven

The main purpose of baking paper, parchment or baker's paper is to prevent the dough from sticking to the pan or baking sheet and eliminate the need for a long wash of kitchen utensils after the pies are baked. Paper is also used to prepare cold confectionery products, such as tiramisu or no-bake cheesecakes. In this case, lining the mold with paper not only reduces the labor costs for washing the mold, but also helps maintain the integrity of the product.

Baking paper can be used not only in home baking and confectionery production: it makes sense to cover baking sheets and molds with it when making other products in the oven. Baking paper with a heat-resistant silicone layer can replace dishes when heating baked goods and other ready-made foods in a microwave oven. The only thing it won’t help with is preparing dishes that inevitably release a large amount of juice during baking: in a large amount of hot liquid, the paper can become soggy. For such dishes it is better to use foil.

Sometimes thin dough cakes are rolled out on baking paper in order to transfer the product directly into the oven without damaging it along the way. Some types of shortcrust pastry are rolled out only between two layers of baking paper or cling film. Finally, it is appropriate to pack food and dishes in baking paper, both during preparation and for storage. In this capacity, it replaces foil. And for storing dishes with a sour taste, paper can even be preferred: it will definitely not get microdoses of aluminum into the food.

What is parchment paper

Baking paper is made from porous filter paper. It is treated with a weak solution of sulfuric acid. This technique allows you to partially destroy cellulose and clog the pores. This makes the parchment waterproof. It is important to remember that when producing such material, the raw materials are subject to forced drying. The main advantages of rolled sheets:

• air exchange occurs through them;
• resistant to high temperatures;
• moisture and greaseproof;
• retain their properties when wet;
• environmentally friendly material;
• can be used in baking more than once.

Baking bag and flour packaging

Baking paper can be replaced with a regular baking bag. The bags have high resistance to hot temperatures. It is better to use packages as a last resort, when there are no other means at hand. The product will prevent baked goods from burning - this is its only benefit.

Have you noticed what the flour packaging is made of? Its properties are very similar to parchment. Often this is ordinary baking paper. Pour the flour into a separate container, lightly oil the packaging and start baking. Place the dough on the inside of the package to prevent the paint from imprinting on your pies.

What does it look like

The areas of application of parchment are very wide, for example, in the furniture, clothing, fast food, household, and medicine industries. In appearance, this material is thin and transparent, depending on the scope of application it is divided into the following types:

Foil

In emergency situations, when there is nothing else left, foil will do. This material is very fragile, so you need to be very careful when transferring the dough to it. Foil tends to heat up, so you need to constantly monitor the temperature in the oven so that the products do not burn.

Miss Clean magazine recommends using foil for baking foods that release a lot of juice. Usually fish and vegetables are wrapped in it. Foil retains the juice and aroma of food. It is rarely used for baking cakes, cookies and other sweets.

What is it for?

Main applications:

• Paper for baking in the oven can be represented by different materials, for example, thin tracing paper. It is considered fragile; it not only sticks to the biscuit, but also quickly becomes saturated with moisture. If a dish is cooked in the oven for several hours, the tracing paper may crumble or become brittle. Before using this paper in cooking, it is pre-greased.
• Smooth, all-purpose baking parchment has a thin silicone coating so it won't stick to your food. Such sheets do not need to be lubricated; they do not allow moisture and grease to pass through. They can be used repeatedly and can withstand high temperatures.
• Durable, thick brown baking paper is used for baking dishes made from any type of dough. It absorbs fat well, but if the baked goods are low-fat, then the parchment is pre-greased with oil.
• Silicone parchment paper has a double coating, which is why the price is higher than its cheap counterparts. The expensive material has a three-dimensional baking structure, plus a special air layer. It appears brown in color, but is sold in the form of sheets.

People's Councils

The baked goods will not burn and will not stick to the bottom and walls of the pan:

1. If you grease it with butter and sprinkle it with a thin layer of flour, semolina, breadcrumbs or bread crumbs.
2. If you line the bottom of the baking sheet with a baking sleeve.
3. If you put fax paper on the bottom of the form.
4. If you use the most ordinary A4 writing paper as a substrate, soaked in margarine, vegetable or butter, lard. For this purpose, clean notebook sheets or clean printing paper are also used.
5. If you line the bottom of the baking sheet with paper butter wrappers (not foil).
6. If you cover the bottom of the baking sheet with a cut flour bag (usually a flour bag is made of light brown parchment paper).
7. You can do without parchment paper if you use a greased Teflon-coated pan for baking.

Baking parchment

You can buy parchment paper in a roll at any supermarket. Manufacturers indicate recommendations for use on the packaging. It is important to remember that if the composition includes silicone, then the parchment can be used more than once, and if the composition includes only cellulose, then this is a disposable option. If the package states that parchment can only be used for baking, then you cannot bake meat or vegetables in it - the dishes can be ruined.

Thick parchment for reusable use is used for preparing only the same dishes. For example, after baking meat, you cannot use the same material for sweet baked goods and vice versa. Parchment is also used to roll out thin dough; rolled sheets are often used for different types of shortcrust pastry and meringue. This material is also used to lay cooked dishes on it.

How can I replace baking paper?

Where to buy parchment paper for baking? This question is asked by every housewife who needs to bake something. Although, if necessary, you can find a replacement for such paper, for example, drawing tracing paper or A4 paper will do - they need to be lubricated with oil. You can also use food parchment, which is used in supermarkets for packaging food, or foil. How to replace parchment paper when baking? This question interests many. If you don’t have anything at hand, then instead of parchment, you need to sprinkle breadcrumbs on a greasy baking sheet, and then the dough on top.

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Alternatives to baking paper

Reusable fiberglass “baking sheets” coated with Teflon or silicone, as well as silicone mats, are used to cover oven trays. Both of these products can be used for several years, and after use they can be washed in the dishwasher or under the tap. Fiberglass sheets are very thin, like paper, silicone mats are 3-5 mm thick. The functionality of both products is the same - only for covering a baking sheet both when baking and for preparing other culinary products. In terms of “anti-stick” properties, Teflon sheets are slightly superior, but the mats are easier to clean from melted sugar. Both products are not suitable for wrapping food.

How to use baking paper

Parchment paper is widely used for baking airy dough in a multicooker. You need to line the bowl so that the sheets peek out after pouring the mass. After baking and cooling, by grasping the edges of the parchment, you can correctly remove the fragile, airy product, plus the paper will prevent the baked goods from burning. Biscuit dough for various confectionery products is baked in this way.

Do I need to lubricate with oil?

Sometimes housewives don’t know whether they need to grease the paper before pouring the batter onto the baking sheet? If subparchment was used and there is no silicone layer, then it is better to lubricate it. In appearance, this paper resembles drawing tracing paper. The cost of parchment without a silicone layer is several times lower. Many housewives use greased baking paper when baking pizza. They roll out the dough on it and bake it.

Which side should you put on the baking sheet?

You can use foil instead of parchment, but you need to know which side to place it on the baking sheet. Before tearing off a piece of foil, you need to know the approximate size of the baking sheet, then grease it with oil on both sides and line it with either side. Although many housewives claim that the glossy side, in contact with the dough, improves cooking, forming a golden brown crust. Instead of foil, you can use parchment, which is placed on a baking sheet with the smooth side up.

Silicone molds and mats

Silicone molds are available for sale. Molds are made in different sizes and purposes: for cupcakes, for cookies. They even sell silicone mats for bulky confectionery products. The advantage of silicone is that it can be reused many times. The material is suitable for any type of baking.

Advice! To remove the cookies from the molds without damaging them, first let them cool slightly, then pry the edges with a spatula, turn them over and tap the bottom.

Silicone-coated paper is a new invention that has captured the hearts of housewives. It is available in sheets and rolls. Each sheet can be used up to 8 times. This material requires minimal maintenance, and they will serve you for a long time and reliably.

Price for parchment paper

In Moscow, St. Petersburg or other regions of Russia, purchases can be made not only in large supermarkets, but also in online stores with cheap delivery by mail. You can order any type of parchment in rolls or sheets, it will cost differently, the price depends on the quality:

What not to use, safety rules

It is unsafe to use the following raw materials for baked confectionery products:

1. Newspapers. This is a very fragile type of paper, and also impregnated with ink. They will leave imprints on the baked goods and are unlikely to be beneficial to your body.
2. Dry writing paper is not used. Be sure to grease the paper with oil before you put the dough on it and put it in the oven, otherwise you will end up not being able to separate the food from the paper.
3. It is not advisable to use vegetable oil for lubrication. The product does not prevent products from burning, no matter how high quality it is. But the taste and aroma will definitely be spoiled.
4. Polyethylene. Its composition differs from baking bags. At high temperatures the substance may melt. Not only will the dish be spoiled, but there is also a risk of damage to kitchen utensils and household appliances, as well as accidents.

Before cooking using improvised means, you need to test them. What if they fail the oven test? Simply place a piece of the item in a preheated oven and wait 15 minutes. If the item does not catch fire, curl up or smoke, then it is safe, and you can start creating culinary masterpieces. Before cooking, make sure your baking materials are intact and free of dirty stains and foreign odors.

The kitchen is a place for true creativity. If you show your imagination, you can easily create masterpieces using improvised means!