Baking paper is a silicon-coated, grease proof paper that is often classified as a specialty grade paper. It comes with a variety of heat tolerance levels and is a highly versatile product, widely used in the food service and packaging sectors.
It is often called parchment or bakery paper (especially in the US) – and is used in baking and cooking due to its non-stick, heat and moisture resistant qualities. Typically, baking paper has a low GSM of between 25gsm-100gsm.
Types of Baking Paper
White Baking Paper
As the name infers, bleached baking paper is white and treated with chlorine dioxide, oxygen and peroxide to make it white, lignin-free and suitable for food contact. It is then coated with silicon to make it grease-resistant and heatproof.
Brown Baking Paper
Unlike white baking paper, brown baking paper does not undergo treatment with bleaching agents, therefore, it remains brown.
Brown or White Baking Paper?
Do you have a preference? In some quarters, the unbleached brown baking paper is seen to be the better environmental and people-friendly option as it does not involve the use of bleaching chemicals.
In other quarters, the bleached option is considered the better option. There has been some debate that the lignin (an organic plant polymer) present in the wood fibres that gives the colour to brown baking paper, it not best suitable to use with food as it can sometimes produce odours, particularly at high temperatures.
Personal choice, availability and price will be the key drivers in the decision-making process around purchasing baking paper.
PG Paper source both white and brown options from mills around the globe.
Uses of Baking Paper
Baking paper is very versatile and can be used in many ways within the food packaging and manufacturing sectors:
- To line cake moulds and baking sheets.
- To wrap fish and other dishes that are cooked en papillote.
- To cover countertops during messy tasks to make clean-up easy.
- It is breathable, so is ideal for wrapping fresh bread products, preventing them from going ‘soggy’.
- As an interleave between frozen or fresh meats, cheeses or other produce.
- Given it is microwavable and grease, oil and fat repellent (due to the fact that it has been super-calendared to improve its density, then treated with alginates and starches to fill pores), it is perfect for use in fast-food restaurants.
- It can also be used as a layer for food items being frozen for oven cooking in the future.