Baking parchment how to use. Using a baking bag and flour packaging. What is parchment paper for?

Has long been foil or parchment paper used for baking. This material is used for packaging dishes, gifts, food. In the latter case, parchment is widely used in everyday life due to the fact that it does not allow fat to pass through, therefore it will not allow the cake to stick to a baking sheet or mold. This will allow the hostess not to waste time washing dishes after baking cakes or cookies, plus culinary masterpieces will retain their aesthetic form.

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 the cellulose and clog the pores. This makes the parchment waterproof. It is important to remember that in the manufacture of such a material, raw materials are forced to dry. The main advantages of roll sheets:

• air exchange is carried out through them;
• resistant to high temperatures;
• moisture and grease resistant;
• retain their properties when wet;
• environmentally friendly material;
• can be used more than once in baked goods.

What does it look like

The fields of application of parchment are very wide, for example, in the furniture, clothing industry, the sphere fast food, everyday life, as well as medicine. In appearance, this material is thin and transparent, depending on the scope of application, it is divided into the following types:

What are they made of

Baking paper is produced in a rag paper mill, which contains only organic matter. To dissolve the cellulose shell of plant cells, special reagents are used. Thanks to this technology, the partially dissolved cell membrane is deposited in the pores of the parchment and makes such products strong and waterproof.

What is it for

Main applications:

• Oven baking paper can be presented different materials, for example, with 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. Such paper is preliminarily greased before use in cooking.
• The smooth all-purpose baking parchment has a thin silicone coating so it does not stick to cooked food. Such sheets do not need to be lubricated, they do not allow moisture and grease to pass through. They are reusable and can withstand high temperatures.
• Strong, thick brown baking paper is used for baking dishes from any kind of dough. It absorbs fat well, but if the baked goods are not greasy, then the parchment is pre-oiled.
• Silicone parchment paper has a double coating, which is why the price is higher than that of cheap counterparts. The expensive material has a three-dimensional baking structure, plus a special air gap. It looks brown, on sale it looks like sheets.

Baking parchment

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

Reusable dense parchment is used to prepare only the same dishes. For example, after baking meat, you cannot use the same material for sweet pastries and vice versa. Parchment is also used to roll out thin dough, often roll sheets are used for different types shortcrust pastry, meringue. Such material is also used in order to lay out cooked dishes on it.

What can 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 must be greased 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 is of interest to many. If nothing was at hand, then instead of parchment, sprinkle on a greasy baking sheet breadcrumbs and on top is dough.

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 look out after pouring the mass. After baking and cooling, grasping the edges of the parchment, you can correctly remove the fragile, airy product, plus the paper will prevent the baked goods from burning. In this way, biscuit dough is baked for different confectionery.

Do I need to be oiled

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

Which side to put on the baking sheet

Foil can be used 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.

Parchment paper price

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 mail delivery. You can order any type of parchment in rolls or sheets, it will cost differently, the price depends on the quality:

How to choose parchment paper

The usual proven method is to purchase any product in supermarkets - this way you can avoid fakes. It is better to give preference to parchment, which is packed in a special cardboard box - this makes the roll easier to store. On the packaging, the manufacturer indicates the composition and application, therefore, before buying, you should carefully read the characteristics. Price plays an important role, high-quality parchment will always be expensive.

Video: How to make parchment paper at home

One of necessary ingredients in baking recipes, along with butter, flour, sugar and eggs, is baking paper... It is recommended to line it on a baking sheet, roll out the dough, put baked goods on it, and also cover the baked product with it. But what is this paper?
Baking or baking paper- it is durable, moisture resistant, impregnated with a special lubricant, to which nothing sticks. It is made of porous filter paper-base by treatment with 50% sulfuric acid, after which it is forcibly dried. Thanks to this, it becomes moisture and fat resistant, without changing its properties even with prolonged exposure to high temperatures.
Baking parchment withstands temperatures up to 215 - 232 degrees Celsius. It is best to use it in a conventional oven or convection oven, but not when roasting, grilling or in a toaster, otherwise it will turn brown, crumble, or may even catch fire. Above this temperature, the parchment will deteriorate and turn dark brown. Both sides of the parchment are the same, that is, it doesn't matter which side you put it on the baking sheet.
One of the great benefits of baking paper is the “non-stick effect,” so it eliminates the need to grease the baked goods before baking. Baking can be removed easily, without sticking and dirt. By the way, you probably won't even need to wash the baking sheet after baking! Baking paper can be used several times, especially when baking cookies, etc. When laying paper on a baking sheet, it is recommended to grease the baking sheet itself, as a little oil will help the parchment stick to it, which means that the dough will not fall on the baking sheet when you pour it.
This paper can be used to decorate cakes and pastries: shape it into a cone, cut off the tip and fill with icing. You can also cut out stencil forms, put on a cake, pour icing 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 the dough sticking to the baking sheet. This function is relevant not only for hot dishes, but also for cold pastries, such as tiramisu or cheesecakes.
2. Baking parchment is a magic wand for every housewife! To prepare thin brittle cookies without labor and nerves, you just need to use parchment. The biscuits do not crumble, do not break, they can be easily removed from the baking sheet.
In addition, you can cook in it not only baked goods, but also pizza, pasta, meat, fish, chicken, etc.
3. To avoid clutter and smudge the minimum amount of dishes while cooking, use a sheet of paper to mix dry ingredients such as flour, baking powder, baking soda, salt, and then pour all into a bowl.
4. Use parchment paper to separate food leftovers such as chicken breasts, leftover pizza, pancakes, buns for later storage. This method is also suitable for freezing food.
5. Artfully wrap baked goods: paper makes an excellent substitute for wrapping gift paper. It looks simple and elegant. After wrapping, tie with tape.
6. The most simple option cooking something simple and healthy would be to bake fish or meat in baking parchment. First, place vegetables, meat on paper, sprinkle with oil, sprinkle with spices, wrap tightly and bake. Again, you don't need to wash anything after cooking.
7. Are you expecting friends with children for dinner? Cut out large baking paper napkins and place under the plates. Forget how messy the kids are, just throw away the paper napkins after dinner.
8. Instead of paper towels, cover the dishes in microwave oven baking paper to reduce splashes. Your microwave will thank you!
Those who have already cooked using parchment for baking know that it is very inconvenient to simultaneously spread the dough on it and hold it so that it does not curl. Here are 3 ways to straighten the parchment and make your cooking process easier:
1. Remove the magnets from the refrigerator and place in the corners of the lined paper. Do not forget to put them back in place before baking!
2. Cut the paper and place between the trays until your next culinary masterpiece. By the time the paper is needed, it will straighten under the baking sheet press and be ready for use.
3. Roll out the dough between two sheets of paper - this is good way prevent the dough from sticking to the rolling pin, but the constant sliding of the paper is annoying. Spray water on the paper next time. It will become damp, stick to the dough, and it will be easier to roll it out.
In addition to the above, you can think of another 1000 and one way to use paper in the kitchen, since this thing is really necessary for both the most experienced and qualified chefs and simple housewives. You can buy such excellent quality paper at not very high wholesale prices.

Features of using parchment paper for baking in the oven, multicooker, microwave. Actions in case of sticking to cakes, meat, fish, pizza.

A man cannot live long without food. Therefore, cooking has become an art and a whole industry of constant demand.

A lot of devices, containers and surfaces for cooking food have been invented. One of the inventions is parchment paper for baking. Its purpose is not only to keep the dish from sticking, but also to save the housewife's time and effort in cleaning after the process.

Let's talk in more detail about this invention and its benefits in the economy.

What is parchment paper, what is it for?

Parchment paper is a special material used in cooking and packaging. Its distinctive ability is resistance to water and fat. It is made of porous paper treated with a weak solution of sulfuric acid. Forcibly dried and rolled. Withstands high temperatures due to special processing oven when baking.

Baking paper is used for:

• baking biscuits and cookies,
• rolling out thin shortcrust pastry, including rolls, and then transferring the fragile product to a baking tray,
• keeping dishes clean - baking trays, baking dishes, table,
• heating food and dishes in the microwave,
• food packaging, ready-made baked goods,
• decorating cakes and pastries with cream, if you use it as a substitute for a pastry syringe,
• cooking meat and fish in the oven,
• storing sweets and chocolates if wrapped in paper,
• cutting out original stencils through which you can decorate ready-made cakes and pastries with coconut and chocolate chips, nuts, cocoa powder,
• freezing food covered with this paper, followed by easily removing the pieces from each other,
• to protect the table during a meal, it is used as a large napkin under the plate.

How to bake on parchment paper?

In addition to the usual lining of baking surfaces - baking trays and baking dishes - there are other ways to use parchment paper. For example:

• square
• rectangle

In the first case, proceed as follows:

• cut 2 squares
• fold the food prepared for baking one by one
• cover with the second
• tuck the sides of the square up
• fix with toothpicks

In the second option:

• cut a rectangle out of parchment paper
• put what you are going to bake on one side
• cover with the other side
• fold the edges up a few times

In the third case:

• cut 2 circles
• distribute food on one
• cover with the second
• wrap the edges up 2-3 turns
• serve packed
• remove the top circle before eating

Please note that parchment paper is of different types - from disposable to reusable. The difference will be in the way it is made and the materials used for this. However, do not reuse the silicone coated sheet after you have cooked fish for sweet baked goods on it.

Is it possible to bake meat, chicken, fish, fry cutlets on parchment paper?

The unequivocal answer is yes. However, there are nuances. Buy good quality parchment paper, don't skimp. Otherwise, spoil the food, and add yourself the tasks of washing the frying pan or baking sheet. Choose white parchment, on the packaging of which the manufacturer recommends use, including for frying.

• It became possible to bake meat and fish in the oven on parchment thanks to a special silicone layer on it. It prevents the breakdown of paper by grease and sap released from food.
• Wrap the raw product on all sides or make a paper container. Then, during the baking process, all the juice will remain inside, and not on the walls of the oven.
• Remember, you do not need to additionally saturate the paper with grease or oil. The only thing is to apply a couple of drops of oil to the surface you are covering. Then the parchment will stick to it and will not move while putting dough and other foods on it. This advice is equally valid for frying, even for baking meat and fish products.

Which side is the correct side to put the parchment paper on the baking sheet in the oven?

For parchment, it doesn't matter which side you put it on a baking sheet. The main thing is to correctly position it on the surface to prevent food and juice from coming into contact with uncovered areas.

Do I need to oil parchment paper before baking?

Depends on the quality of the paper you are using. In some cases, this must be done. For example, if the dough is too dry with a minimum fat content, then grease is required.

But for paper with a silicone layer, you can refuse such actions.

Why do baked goods, dough, meringues, patties, pizza, meat and fish stick to baking parchment paper?

There are several reasons for this phenomenon:

• Wrong paper selection.
  If it is white tracing paper, then it is better not to cook on it without first wetting it with vegetable oil. Either the cheaper options without the silicone layer also allow food to stick.
• The norm for a specific type of test.
  For example, yeast or biscuit. In this case, wait until it cools completely inside the oven.
• Dough mixing errors.
  The sugar must be completely dissolved. Otherwise, its grains are fried and cause sticking.
• No oiling before cooking. If the parchment paper is silicone-free, be sure to oil it before placing food.

How to remove parchment paper from baked goods?

If you used parliament without a silicone layer to bake another culinary masterpiece and it stuck to paper, there is a way out.

• Moisten the towel and spread it on the table.
• Place hot baked goods with paper on top.
• When the bottom swells slightly and begins to peel off, peel off the paper.

Another way:

• place a hot dish with paper in a plastic bag and tie it
• as soon as you notice a softening of the dough at the top, take out and peel off the paper

To speed up the process of removing adhering parchment, use both tips at the same time. But be careful. As soon as the top of the dough gets wet, pull it out of the bag immediately.

If you worked with puff pastry, wait until it cools completely. Then the parchment is easily removed. Yeast dough Will "lower" the parchment in 2 cases:

• from contact with a damp towel
• after cutting off the joint with a sharp knife

What happens if you eat parchment paper?

Something terrible and dangerous to health will not happen if you eat a small piece of parchment stuck to baked goods.

Can I put parchment paper in a multicooker or microwave?

The unequivocal answer is yes, you can.

• Using parchment paper for heating / microwave cooking will avoid subsequent washing. To do this, be sure to cover the container with food on top.
• For baking in a multicooker, parchment paper is indispensable. With its help, extract ready-made pie or a cake is convenient and simple. The main thing is to do this only after the product has completely cooled down.
• Since many multicooker models do not have a 3D heating function, the dish is cooked from the bottom up. This means that it will take the most time to bake the remote part from the bottom. However, the lower area in some cases has time to burn. Parchment paper will keep the multicooker bowl clean. Removing it from a cake or pie will help you with the tips from the section above.

How to buy parchment paper for baking and packaging on Aliexpress: links to catalogs.

Go to the main page and fill in the search bar with the name of the product you are looking for. Or go straight to the special sections:

Experienced housewives know that parchment paper significantly saves them time for cleaning after work in the kitchen. For beginners, we advise young ladies to take advantage of this invention and be convinced of its benefits from their own experience.

Delicious dishes to you without sticking!

Video: How to wrap food in parchment for baking in the oven?

For cooking homemade baked goods housewives use parchment paper. Sometimes it happens that such an object was not at hand in the house, and 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 for those who like to bake cakes and other goodies from the dough.

What is parchment paper for?

Back in the last century, pastry chefs began to use parchment paper for baking. Such material is used in packaging of various items:

• dishes;
• food products;
• gifts.

In cooking, he found a use 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 dishes. This makes it 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.

Such material is produced from porous filter paper, and only organic substances are present in it. In the production process, a special technology is used. The material is impregnated with a light solution of sulfuric acid. The impregnation partially breaks down the cellulose used and clogs 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 the finished rolls its advantages:

• they let air through;
• high temperature resistance;
• do not allow fat and moisture to pass through;
• retain all properties when wet;
• multiple use possible.

Oven baking paper enables puff and shortcrust pastry roll out very thin ... It is usually laid out between two paper sheets. to transfer quickly and conveniently to a baking sheet.

Varieties

Parchment is widely used in everyday life, production and medicine. It is used in the clothing industry, 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 there are always instructions for use on its packaging, containing information on how to use baking paper correctly.

Application

Parchment isn't just used for baking in the oven. It is used for cooking in a multicooker. In this case, you need to cut off a layer of parchment so that its edges look out from under the mass of dough. When the dish is ready, the edges will help remove it whole and undamaged. It is especially useful to use parchment when baking biscuit dough. It will also prevent it from burning and sticking to the bowl.

Confectionery paper is used by many housewives not only for baking pastry. It is also used for preparing dishes from meat, fish, mushrooms. There is parchment, which is intended only for baking dough products. For meat or fish, this option will not work. because you can spoil the dish. When a dense material is used, it is used many times, but only for the preparation of the same dishes.

Spread the required piece of paper on a baking sheet and lay out the dough. If necessary, the parchment can be greased with vegetable or butter... The products are baked in the usual temperature regime and the time specified in the recipe.

How to replace baking paper in the oven

The parchment protects the dough from scorching, especially if it is baked with a 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 are almost always found in the 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. Packages for food products are made from dense food parchment. They are used in supermarkets for packaging baked goods.

If suddenly there was none of the listed options in the house, then you can apply semolina or bread crumbs. Grease a baking sheet with oil and sprinkle the surface with semolina or ground croutons with a thin layer on top. This will also prevent scorching and help to remove baked goods easily.

Now there is an opportunity to buy a special silicone mat. Such a product has become a real boon for culinary experts. This is a very convenient object for rolling out the dough, giving it the desired shape. It perfectly withstands high temperatures 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 serve for more than one year.

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

Folk remedies

Folk ways were invented when there was a problem, what could be the substitute for baking parchment paper. All of them are simple, and with their help, baked goods will not burn or stick to the walls and bottom of the mold:

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

Improvised means are often used by housewives in the kitchen, but they also need to be used correctly, and then the baked goods will turn out to be delicious and beautiful.

Today, baking paper has become such a familiar item in the kitchen arsenal that we are surprised how, during the Soviet era and the general shortage, housewives did without it. It was almost impossible to buy paper in stores, and the lucky ones (those who worked in design bureaus) used tracing paper brought from work instead.

Baking paper is an indispensable item in the household: it protects the baking sheet from sticking of dough products and, as a result, allows you to avoid long and thankless dishwashing. In addition, baking paper can be used for serving dishes (see, for example, this recipe or this one), for baking in an envelope (in French - en papillote - in papillote) and heating in the microwave.

Nowadays, baking paper is sold in all stores, and the choice is huge. Paper differs not only in size and color, but also in materials. Classic version- ordinary parchment, somewhat similar to packaging. Such paper is thick, more often brown, impregnated with a solution of sulfuric acid (do not be alarmed, all paper on sale is absolutely harmless, moreover, unlike polymers, it decomposes in nature). Parchment with a thin silicone coating is also popular. It is believed to lag best behind baked goods, does not allow moisture to pass through, hardly absorbs fat, and does not require additional lubrication.

For testing, we bought six brands of baking paper from the nearest supermarket: Paclan, Sayana, Fresh, "Clean", Celest, Untitled parchment (produced by Alfoil-2008).

Appearance

Most of the samples tested were packed in cardboard boxes, which were suggested to be used as a storage space for paper. And this is really justified: as experience has shown, it is more convenient to store paper in a box, otherwise it strives to unwind.

The most inconvenient packaging is that of Fresh paper: a cut is made in the middle of the box and it is proposed to unwind the desired piece of paper and tear it off using the jagged edge, but the teeth from the cardboard quickly crumpled and did not provide separation. Pulling it out through the slot was also not very convenient.

All baking paper is white or light gray, and all rough to the touch to one degree or another. As for the sizes, the manufacturers mainly offer standard ones: a roll of paper 8 meters long and 30 or 38 cm wide. The labels on the packages stated that the paper can be used both for storage and for baking in the oven at temperatures up to 220 degrees.

Fire resistance test

Since the manufacturers indicate that the paper can withstand temperatures of 220 degrees, all six samples were placed in an oven preheated to 220 degrees for 30 minutes.

After half an hour, all samples turned brown and crumbled when crushed. The strongest were Sayana and Clean paper. The most fragile are Fresh and unnamed parchment.

Output. When using baking paper, you need to try so that it does not come into contact with the walls of the oven, and also observe the temperature limit - 220 degrees, otherwise it may catch fire.

Strength test

Despite the name, baking paper can be used for baking as well as baking. And since during baking, the paper is in one way or another in contact with hot water, juices and syrups, the next extreme test was cooking for 30 minutes. Almost all samples performed reasonably well on this test. Paclan and Sayana turned out to be the strongest after cooking, the easiest to break, again, was an unnamed parchment. After drying, most of the samples retained all their properties.

As a real culinary experiment, it was decided to bake it in parchment. See our step-by-step masterclass to learn how to properly package your groceries to prevent the contents from spilling out at the folds.

Immediately after the oven, the Paclan paper leaked slightly and the underside of the envelope was damp, and the unnamed parchment was also slightly damp. After half an hour, moisture came through all the envelopes. Paclan, Fresh, and Alfoil 2008 had puddles, others had a damp underside of the envelope.

Output... Baking paper can be used to prepare foods that produce juices during the baking process. But we must admit that paper can get soaked quite strongly, and in this it is very inferior to its main competitor - food foil.

Oil and water permeability tests

2 boxes were bent from sheets of paper. One was poured vegetable oil(1 teaspoon), in the other - water (1 tablespoon). The oil blew through the Paclan and Fresh paper. The rest absorbed the oil, but did not let it through, but the water seeped through all the samples.

Output. It is undesirable to store damp foods in a paper roll. Better to use foil, cling film or containers.

Stickiness test

Since the main task of baking paper is to keep the baking sheet clean and not let the food stick, we decided to bake the meringue. The meringues were easily detached from almost all sheets of paper. Fresh and Chistyuli have a little worse, but not critical.

For the next experiment, we took a sheet of thawed puff pastry and tried to roll it lightly between two sheets of paper. The best result was shown by Paclan paper. Pieces of puff pastry were baked by putting jam on top of them, or simply sprinkled with sugar. And here the Paclan paper was at its best, but the paper from Alfoil-2008 turned out to be the worst of all.