How to use parchment paper. What is baking parchment?

• Before purchasing, pay attention to the recommendations for use and composition. The manufacturer indicates this on the packaging: there is a disposable one - made of cellulose, and for repeated use - with silicone impregnation.
• If you bought paper intended only for baking, you should not bake vegetables, meat or fish in it. It will get wet, tear, and the product will stick - and you will have to separate it in a plate.
• Thick, reusable baking paper is equally good for baking various dishes and for baking. But this does not mean that after baking fish or meat you can cook cookies, pizza or cakes on it.
• Indispensable when rolling out thin cakes. Some types of shortcrust pastry can only be rolled out between two layers of baking paper.

Which baking paper to choose?

• Thin and fragile Baking paper can be called several different materials. The least durable (and cheapest) is thin tracing paper. Translucent, thin, easily soaked and sticks to biscuit dough products and muffins with a small amount of fat. Another disadvantage of tracing paper is that during prolonged baking it can become brittle and even crumble. It is suitable for yeast and shortbread baked goods, as well as cold confectionery products, such as cheesecakes based on cookie crumbs mixed with butter. It is recommended to lubricate it with fat.
• Dense and durable The next strongest one is ordinary parchment, similar to packaging parchment. This is smooth parchment paper for baking, often brown in color, impregnated with a solution of sulfuric acid and because of this it has become more durable, plastic, resistant to moisture and high temperatures. Does not change its properties depending on temperature and absorbs fat relatively well. Perfect for baking dough products with a large amount of fat. If parchment is used for baking low-fat dough, it must be greased with oil.
• Universal The most popular option is parchment baking paper with a thin silicone coating, which best adheres to finished products, including biscuits, does not allow moisture to pass through, almost does not absorb fat and does not require additional lubrication. It can be used for baking any type of dough, and for everything except biscuits, repeatedly. Meat, poultry and fish dishes are usually baked in it. There is a variety that can withstand temperatures up to 250−300°C and is intended for baking.
• Silicone A separate, expensive option is baking paper with a double-sided silicone coating that forms air chambers and a three-dimensional baking structure. Features a thicker layer of silicone. Typically brown in color and sold in sheets.

How to use baking paper

There are many options for paper envelopes for baking dishes. We offer the most popular - proven practices over the years.

• Place a square of paper on the table and place the food in the center. Lift the two opposite ends, connect, tuck and secure with skewers, and do the same with the remaining two.
• Cut a rectangle, place food on one side, cover the other. Bring the edges together and twist tightly.
• Cut out two circles from baking paper. Place the food on one, cover with a second circle. Bring the edges together and, tucking them in 2-3 times, twist and pinch tightly. This option is good because when served on a plate, the top circle of paper can be easily removed.

How to replace baking paper

There are also paper molds for cupcakes and other dough products: they are usually placed in metal or ceramic molds so that they do not have to be washed, and baked goods at high oven temperatures do not spread, but retain the desired appearance. In addition, small cupcakes and muffins in bright paper wrappers can be served on the table - beautiful and convenient.

• Please note that molds for baking Easter cakes, muffins, shortbread pies and rolls are inexpensive and are sold in the hardware departments of supermarkets. 9 common mistakes when baking.
• In addition to baking in such forms, you can prepare minced fish and meat rolls and casseroles.

Mini pizzas with caramelized onions

Quantity

Time

Ingredients

• 200g ready-made frozen pizza dough
• 100 g mozzarella
• 3 large onions (peeled, cut into thick slices)
• 100 g ketchup or other tomato sauce
• 2 tbsp. l. butter and olive oil
• 1 tbsp. l. Sahara

1. Fry the onion in slices on both sides in a mixture of oils. Pepper, salt, sprinkle with sugar.

2. Cut out 12 circles from the rolled out dough and place them on a baking tray lined with baking paper. Grease the dough with tomato sauce, add a slice of onion and a slice of mozzarella.

3. Preheat the oven to 200°C, bake the pizzas for 10-15 minutes. Serve hot.

Advice: Mini pizzas are good with cheese, capers and olives or with fried bacon and pickled cucumber.

Housewives use parchment paper to prepare homemade baked goods. Sometimes it happens that such an item is not at hand in the house, but the dough is already ready. However, there are other products that can replace parchment paper. They also have their own advantages, which will be interesting to know for those who like to bake cakes and other dough delicacies.

What is parchment paper used for?

Back in the last century, confectioners began using parchment paper for baking. This material is used in packaging of various items:

• dishes;
• food;
• gifts.

It has found application in cooking for a simple reason - the ability to keep fat out. This prevents the dough from sticking to the mold or baking sheet. Ready-made cakes, cookies or other baked goods are easily removed and do not stick to the surface of the dish. This makes the task easier for any housewife; she does not need to wash the dishes for a long time, and culinary products always retain their attractive appearance and shape.

This material is made from porous filter paper, and it contains only organic substances. During the production process, special technology is used. The material is impregnated with a light solution of sulfuric acid. Impregnation allows you to partially destroy the cellulose used and clog the pores. This technology makes the material waterproof and strong. The raw materials used for the production of parchment paper are subjected to forced drying. This gives finished rolls their advantages:

• they allow air to pass through;
• resistance to elevated temperatures;
• do not allow fat and moisture to pass through;
• when wet, retain all properties;
• possible multiple use.

Baking paper for baking in the oven makes it possible to roll out puff pastry and shortbread dough very thinly. . It is usually laid out between two sheets of paper to quickly and conveniently transfer to a baking sheet.

Varieties

Parchment is widely used in everyday life, production and medicine. It is used in the clothing industry and furniture production. It is in demand in the fast food industry. Parchment is generally thin and transparent, and depending on the scope of application it is divided into several types:

You can buy parchment at any supermarket. It is sold in rolls, and its packaging always contains instructions for use containing information on how to use baking paper correctly.

Application

Parchment is used for more than just oven baking. It is used for cooking dishes in a slow cooker. In this case you need to cut off a layer of parchment so that its edges peek out from under the mass of dough. When the dish is ready, the edges will help you remove it intact and undamaged. It is especially useful to use parchment when baking biscuit dough. This will also prevent it from burning and sticking to the bowl.

Confectionery paper is used by many housewives not only for baking flour products. It is also used for preparing dishes from meat, fish, and mushrooms. There is parchment that is intended only for baking dough products. This option is not suitable for meat or fish., because you can ruin the dish. When dense material is used, it is used repeatedly, but only for preparing the same dishes.

Spread the required piece of paper on a baking sheet and spread the dough. If necessary, the parchment can be greased with vegetable or butter. Bake the products at normal temperatures and for the time specified in the recipe.

How to replace baking paper in the oven

Parchment serves to protect the dough from burning, especially if it is baked with filling. It happens that the house runs out of baking paper, and then you need to replace it with something else. There are several replacement options that you will almost always find in your home.

Most often, tracing paper is used as a substitute at home. It is coated with oil on both sides.

A good option is clean office paper, also oiled on both sides. Food bags are made from thick food grade parchment. They are used in supermarkets for packaging baked goods.

If suddenly there are none of the listed options in the house, then you can use semolina or breadcrumbs. Grease the baking sheet with oil and sprinkle the surface with a thin layer of semolina or ground crackers. This also prevents burning and will help you remove the baked goods easily.

Now it is possible to buy a special silicone mat. This product has become a real find for chefs. This is a very convenient item for rolling out dough and giving it the desired shape. It withstands high temperatures well and does not react with the products used. Silicone is absolutely harmless to health, therefore it is widely used for culinary purposes. It is durable, such an item will last for many years.

Some housewives also use foil, however, there are some nuances here. The foil must be greased with oil if the dough is baked. You do not need to do this to prepare meat or fish dishes. The foil is laid with the matte side on the surface. Food foil is ideal for cooking meat and fish, but it is not the most suitable option for dough. It speeds up the cooking process, so the dough may burn.

Folk remedies

Folk methods were invented, when a problem arose, what can replace parchment paper for baking. They are all simple, and with their help the baked goods will not burn or stick to the walls and bottom of the pan:

It is not recommended to use written sheets of paper or newspaper. Printing ink contains toxic substances that are harmful to health. You cannot use polyethylene, as it will immediately begin to melt under the influence of high temperatures.

Housewives often use improvised means in the kitchen, but they also need to be used correctly, and then the baked goods will definitely turn out tasty and beautiful.

Introduction: By purchasing parchment for baking, you get a universal material that does not burn or crumble. It retains the shape of culinary products, even if they were cooked at low temperatures. Parchment is convenient for storing food, and it can also be used to heat it up.

Universal parchment used for baking and cold desserts

Baking parchment or baking paper is used by housewives and confectioners to create sweet treats. The material is indispensable for working with products that require baking and do not require heat treatment.

A pan or baking sheet lined with parchment paper will not require additional greasing. They will not become saturated with dough and will not get dirty, which will avoid the procedure of washing dishes.

The convenience of baking paper lies in its versatility of use:

• not suitable for rolling out sticky and shortbread dough;


• heating prepared food in a microwave oven;


• creating stencils for decorating cakes and pies.

IMPORTANT: parchment is also a bio-packaging product that preserves its freshness.

What can you cook on baking paper?

1. Cookie. On parchment, cookies bake evenly and retain their shape. When applying glaze to items, use the same sheet to avoid staining kitchen countertops.


2. Meringues and cakes. Theoretically, any baking paper is suitable for their preparation, this is due to the low temperature effect. But using parchment will protect the baking sheet from sticking desserts.


3. Eclairs and choux pastries. The tenderness and fragility of products makes the use of parchment necessary. It also makes it easy to organize the storage of finished products.


4. Baked goods made from yeast dough with fillings. When preparing pies and pies, fruit fillings leak out of the dough and stick to the surface of the baking sheet. This complicates the procedure for removing them from the sheet and imposes on the housewife the burden of cleaning it. The benefit of parchment here is obvious.


5. Bread. In order for the bread dough to be fluffy and porous, it must be allowed to proof before going into the oven. This makes it difficult to transfer the workpiece to the baking sheet. It’s easier to spread parchment paper on a sheet of paper and place the dough on it to proof.


6. Biscuits and sponge rolls. The delicate and capricious dough sticks to the molds and baking sheets. To avoid standing near the sink for hours, use baking parchment.

Types of parchment, their advantages and disadvantages

Housewives and confectioners use 4 types of materials as parchment for baking. Each of them has advantages and disadvantages:

Tracing paper. Its main advantage is its low cost. It is suitable for baking shortbread and yeast dough and making cheesecakes.

The imperfection of tracing paper lies in its small thickness and fragility. Before baking, the material must be generously greased, otherwise it will stick to the products. Due to its tendency to become soggy, it is not used for making pies with juicy fillings.

Food-grade parchment. Made from environmentally friendly fatty ground cellulose. The paper is safe for health and does not allow grease to pass through.

Disadvantages: moisture permeable, designed for 170°C.

Food parchment. Its production is based on impregnating paper sheets with a 50% sulfuric acid solution. Less commonly, wax or paraffin is used for this purpose.

Advantages: durable, breathable, fat- and moisture-resistant material withstands up to 230°C. It is used to make baked goods from fatty dough, and after additional greasing, from low-fat dough.

Disadvantages: not sold in all stores.

Silicone paper. Its peculiarity is its increased heat resistance - up to 280-300°C. High temperature exposure does not lead to the formation of smoke or fire. But material impregnated with silicone may take on a dark brown tint.

By choosing silicone paper, you will forget about the problem of additional greasing of the mold or baking sheet. Products bake more evenly on it and do not stick. Suitable for baking bread and all types of dough, except biscuit.

HELP: Reusable sheets are available for sale. They differ from rolled silicone paper in their greater thickness.

3 Best Ways to Baking on Parchment

They bake on parchment in many ways, including original ones - each housewife has her own recipe. The most common 3 options:

• cut a square out of paper, place it on a baking sheet, place future pies (pie, pizza, etc.) in the center, place in a preheated oven. To prevent the products from drying out, pin the corners of the square with skewers.


• Place the cookie dough on a rectangular sheet of parchment. After baking, the treat can be decorated with poppy seeds, sugar or cinnamon without fear of staining the table and kitchen floors.


• first make two circles out of the material and place the product on one of them. Cover with the second piece on top and fasten them together by pinching. You can serve baked goods on the table in such improvised bags.

Is there a worthy replacement for baking parchment?

If baking paper suddenly runs out, time-tested substitutes will come to the rescue. Unfortunately, they will not save you from the procedure of washing the form, but will act as an alternative.

1. Note paper. It is susceptible to burning when exposed to high heat. Therefore, before placing it in the oven, it should be generously greased.


2. Sleeve for baking. It consists of paper or heat-resistant film. You can place it on a baking sheet as is - in two layers, or by cutting it lengthwise on one side.


3. Sprinkles. Mothers and grandmothers have used vegetable oil sprinkled with flour, breadcrumbs or semolina for decades. After this treatment, cakes and cookies do not stick to the sheet.


4. Non-stick mixture. It is prepared from whipped flour and butter - melted or vegetable in a percentage ratio of 50 to 50. The readiness of the mixture is assessed by two signs: it has turned white and has doubled in size.


5. Silicone cookware. Withstands up to 250°C, does not require lubrication, releases cooked treats in seconds, and is easy to clean.

Conclusion: There are alternatives to baking parchment. Some of them are expensive, others require complex and time-consuming cleaning of the baking sheet or mold after cooking. Professional confectioners recommend using heat-resistant parchment, so let's follow their advice.

The article was prepared by a specialist from the Formacia company

Kolchin Alexey.

One of the necessary ingredients in baking recipes, along with butter, flour, sugar and eggs, is baking paper. It is recommended to place it on a baking sheet, roll out the dough, place baked goods on it, and also cover the baked product with it. But what kind of paper is this?
Baking or roasting paper- it is durable, moisture-resistant, impregnated with a special lubricant, to which nothing sticks. It is made from porous filter paper base by treatment with 50% sulfuric acid, after which it is forcibly dried. Thanks to this, it becomes moisture and grease resistant without changing its properties even with prolonged exposure to high temperatures.
Baking parchment withstands temperatures up to 215 - 232 degrees Celsius. It's best to use it in a regular oven or convection oven, but not in a broiler, griller, or toaster oven, or it will turn brown, crumble, or even catch fire. At temperatures above this, the parchment will deteriorate and turn dark brown. Both sides of the parchment are the same, meaning it doesn't matter which side you place it on the baking sheet.
One of the significant advantages of baking paper is the “non-stick effect”, which eliminates the need to grease the baked goods before baking. The baked goods will come off easily, without sticking or dirt. By the way, most likely you won’t even need to wash the baking sheet after baking! Baking paper can be used several times, especially when making cookies, etc. When placing paper on a baking sheet, it is a good idea to oil the baking sheet itself, as a little oil will help the parchment stick to it, which means the dough won't end up on the baking sheet when you pour it.
This paper can be used to decorate cakes and pastries: form it into a cone, cut off the tip and fill it with icing. You can also cut out stencil shapes, place them on the cake, sprinkle with powdered sugar and remove the paper.
Below are 8 ways to use:
1. The main purpose of using baking paper is to maintain the shape of the product by significantly reducing the likelihood of dough sticking to the baking sheet. This function is relevant not only for hot dishes, but also for cold confectionery, such as tiramisu or cheesecakes.
2. Baking parchment is the magic wand of every housewife! To prepare thin, brittle cookies without difficulty and nerves, you only need to use parchment. The cookies do not crumble, do not break, and are easily removed from the baking sheet.
In addition, you can cook not only pastries, but also pizza, pasta, meat, fish, chicken, etc.
3. To avoid mess and dirty a minimum amount of utensils while cooking, use a sheet of paper to mix dry ingredients, such as flour, baking powder, baking soda, salt, and then pour it all into a bowl.
4. Use parchment paper to separate leftovers such as chicken breasts, leftover pizza, pancakes, and muffins for storage. The same method is suitable for freezing food.
5. Artfully wrap baked goods: Paper makes a great substitute for gift wrapping paper. It looks simple and elegant. After wrapping, tie with ribbon.
6. The easiest way to cook something simple and healthy is to bake fish or meat in baking parchment. First, place vegetables and meat on paper, drizzle with oil, sprinkle with spices, wrap tightly and bake. Again, no need to wash anything after cooking.
7. Are you expecting friends with children for dinner? Cut out large napkins from baking paper and place under the plates. Forget about how messy kids are, just throw away the paper napkins after dinner is finished.
8. Instead of using paper towels, cover microwave dishes with baking paper to reduce splatter. Your microwave will thank you!
Those who have already cooked using baking parchment know that it is very inconvenient to simultaneously place the dough on it and hold it so that it does not curl. Here are 3 ways to straighten parchment and make cooking easier:
1. Remove the magnets from the refrigerator and place them in the corners of the lined paper. Don't forget to put them back in place before baking!
2. Cut the paper and place between baking sheets until your next culinary masterpiece. By the time the paper is needed, it will straighten out under the pressure of the baking sheet and will be ready for use.
3. Rolling the dough between two sheets of paper is a good way to prevent the dough from sticking to the rolling pin, but it's annoying to keep the paper sliding off. Next time, spray water on the paper. It will become moist, stick to the dough, and make it easier to roll out.
In addition to the above, you can come up with 1000 and one more ways to use paper in the kitchen, since this thing is really necessary for both the most experienced and qualified chefs and ordinary housewives. You can buy one from us excellent quality paper at very low wholesale prices.

Baking paper (also called baking paper) is used not only for baking on it. This paper can also be used to roll out dough, make chocolate patterns, and prepare templates for cakes and decorations on them. It is also good for freezing food.

Unfortunately, not all housewives like to use baking paper (or simply parchment), because they do not know about all its advantages. Baking paper is designed to help maintain the shape of the item and will save you from washing up after you're done cooking. No-bake confectionery products such as cheesecakes and tiramisu are also prepared on parchment. With it, products retain their shape and integrity.

Baking paper is used not only in the baking and confectionery industry. It can be used to cover molds for preparing various dishes at home. Thanks to the layer, it can be used instead of dishes for heating finished products

Remember, parchment is not suitable for cooking dishes that release a large amount of juice; it will get soggy and spread out. For such dishes, use foil.

Often pastry chefs roll out dough, such as shortbread, directly on it. Then, without removing it from the paper, it is placed in the oven. This is very convenient, since you don’t have to later correct the product or redo it if it was suddenly damaged. Some pieces are so fragile that they are rolled out between two layers of parchment.

Baking paper is made from materials that differ in quality and use. The cheapest option is drawing tracing paper. It is not intended for long-term use due to its thinness. Because of this, it quickly gets wet, spreads out in shape, and sometimes can even stick to the product. If you use it for a long time, it begins to break and crumble. Tracing paper is used for products made from yeast dough, shortcrust pastry and cheesecakes. Lubricate it with oil before use.

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

The most popular baking paper is parchment, which has a thin silicone coating applied to it. This type of paper holds up well against baked goods. It does not need to be lubricated, it does not allow moisture to pass through, and does not absorb oil. Suitable for absolutely everyone. You can also use it in cooking for baking fish and meat. There is a specialized parchment of the same type. But it is adapted to high temperatures. As a rule, it is used in bread factories.

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

You can also find various paper molds for small confectionery products - cupcakes. They are placed in prepared metal or glass ceramic molds so that the latter do not need to be washed. In addition, the finished product is very convenient to take out immediately in the wrapper.

Now you know how to replace baking paper and what types it comes in. Happy culinary experiments!