>From Wikipedia Parchment paper and bakery release paper, are cellulose-based papers that are used as a disposable non-stick surface intended for use in baking. Both are also called bakery paper.
Parchment paper Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid( a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper, which is reversed by washing the chemicals off followed by drying. This forms a sulfurized, cross-linked material with high density, stability and heat resistance and low surface energy which imparts good non-stick or release properties. This process gives the paper an appearance similar to traditional parchment. Bakery release paper The non-stick properties can be also achieved by employing a coated paper; a suitable release agent, a coating with a low surface energy and capability to withstand the temperatures involved in the baking or roasting processes, is deposited on the paper surface. A silicone (cured with a suitable catalyst) is frequently used. Applications Bakery paper A common use is to eliminate the need to grease sheet pans and the like, allowing very rapid turn-around of batches of baked goods. Parchment paper is also used to cook en papillote, a technique where food is steamed or cooked within closed pouches made from parchment paper. Replacement for wax paper Bakery paper can be used in most applications that call for wax paper as a non-stick surface. The reverse is not true, as wax paper will cause smoke in the oven. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
