Baking paper. What is what, what is needed and what to replace

Paper for baking (it is also called bakery paper) is used not only to bake confectionery on it . On this paper, you can also roll out dough, make patterns from chocolate, prepare templates for cakes and ornaments on them. Still in it it is good to freeze products.

Unfortunately, not all landladies like to use bakery paper (or simply parchment), because they do not know about all its advantages. Baking paper is designed to preserve the shape of the product and will save you from washing dishes after you finish cooking. On parchment also prepare confectionery products that do not require baking, for example, cheesecake and tiramisu. With it, the products retain their shape and integrity.

Baking paper is used not only in the bakery and confectionery industry. She can cover the forms for the preparation of various dough products at home. Thanks to the heat-resistant silicone layer, it can be used instead of the dishes for heating the finished product in the microwave oven.

Remember, parchment is not suitable for preparing dishes that emit a large amount of juice, it will get wet and creep. For such dishes, use foil.

Often, confectioners directly on her roll out dough, for example, shortbread. Then, without removing it from paper, it is put in the oven. This is very convenient, as it is not necessary then to correct the product or remodel, if suddenly it was damaged. Some blanks are so fragile that they are rolled between two layers of parchment.

Paper for baking is made from several different in quality and use of materials. The cheapest option is the drawing tracing paper. It is not intended for long-term use in view of its fineness. Because of this, it quickly soaks, creeps into shape and sometimes even sticks to the product. If this type of paper is used for a long time, then it starts to break down, crumble. Calculation is used for products made from yeast dough, shortcake and cheesecake. Lubricate it with oil before use.

The next type is parchment paper for baking. It is somewhat like a parchment: dense, smooth, brown. Due to impregnation with sulfuric acid, it becomes a material that is durable, plastic, resistant to moisture and high temperatures. This kind of parchment can be used for a long time, since after a long exposure to high temperature, it does not change its properties. Well absorbs oil and fat. Therefore, such parchment is suitable for baking dough with a lot of oil. If you use low-fat dough, it is better to grease it with confectionery fat.

The most popular baking paper is parchment, which has the finest silicone coating. This type of paper lags well behind baking. It does not need to be lubricated, it does not pass moisture, does not absorb oil. Suitable for all types of dough. You can also use it in cooking for baking fish and meat. There is a specialized parchment of the same kind. But it is adapted to high temperatures. As a rule, it is used in grain mills.

And the last kind is silicone paper. In fact, it does not consist of silicone, just a thicker coating than in the previous version. Sell bundles of several sheets.

You can also find different forms of paper for small confectionery products - muffins, cakes, biscuits. They are placed in prepared forms of metal or glass ceramics, so that the latter do not have to be washed. In addition, the finished product is very convenient then to extract immediately in the wrapper.

Now you know what to replace the paper for baking, and what it is. Successful culinary experiments!