Each hostess must have in its arsenal paper for baking. It is simply necessary for cooking hot dishes from dough, baked meat and confectionery.
Peculiarities
Parchment for baking is needed in order to preserve the shape of a baked dish by reducing the adhesion of the product to the opposition. Moreover, this option is relevant not only when creating hot baking, but also for cold sweet products, for example, cheesecakes and tiramisu. The use of bakery paper significantly reduces labor costs on washing dishes and embossed forms, Therefore, in stores it can be purchased not only in the form of flat leaves, but also as a mold for cupcakes, as well as muffins.
Paper for baking is truly indispensable when packing cooked food, as well as drugs and any sterile items. Thus, you can prevent damage, contamination and drying products. Bakery paper has long been adopted by catering by catering, in particular, restaurants preparing "for removal."
Due to the exceptional water and cavity, the bakery paper allows you to save the cooked dish as long as possible. When rolling the test between several layers of paper, you can get ultrathine pellets. They are transferred to the oven right on the sheet, thereby exclude the risk to break them along the way.
From paper for baking, you can make very good food corners for cream, condensed milk, as well as melted chocolate - rolling them like a hood, you can quickly and easily decorate homemade baking with decorative robes, curls or make an interesting inscription.
Paper is often used for making stencils for confectionery decorations - for this you just need to place a sheet on the liked pattern, circle a pencil and cut, then shift the pattern on a cake or pie and sprinkle with grated chocolate, cocoa or sweet powder. Some hostesses use multicolored coconut chips.
If you do not have dishes for the microwave, you can warm up the dish right on the bakery paper - in this case, all its taste properties are fully preserved.
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Food unbleached parchment
This is a better thin paper that is popular for storing food and cooking pies and other hot dishes. The basis for its manufacture is the cellulose of fatty grinding, because the products are characterized by exceptional environmental and safety for humans. However, it should be borne in mind that Unbleached parchment holds exclusively fat, and moisture passes - this significantly limits the scope of its use.
In addition, the recommended heating temperature when using this material should not exceed 170 degrees.
Food parchment
This classic baking paper is rather durable, smooth to the touch. As a rule, it is made in brown. The basis for parchment is a porous filter base treated with 50% sulfuric acid and dried forcedly. This method of production gives paper increased water and fattyness, and these properties remain unchanged when heated to 230 degrees.
This material is biologically inert, it passes air, so that the product gets the ability to "breathe", without absorbing any extra smells. The coefficient of the strength of traditional food parchment is twice the corresponding parameter for conventional bakery paper, which makes it possible to use the product for packaging products such as margarine, butter creamy, spreads, sweet raw materials and dessert curd masses.
Parchment with siliconized coating
This is one of the most popular in our time types of baking paper. Such parchment is easily lagging behind the finished products of all types, it does not need fat lubricant. The heat resistance coefficient significantly exceeds the parameters of all other types of bakery paper and can withstand long-term heating to 300 degrees. It is important that this paper can be applied many times.
Parchment with siliconized coating allows you to shock the layers of puff pastry before freezing, as well as store cheese and sausage cutting - in this case, the product retains freshness longer than in conventional storage.
A separate type of silicone paper is considered to be special silicone paper - it is characterized by a more dense coating, which means it can be used more than once.
Tips for choosing
The urgency of the tracing, which, instead of Bakery Parchment, was often used, are small in our days - the sphere of its use is significantly limited. The most popular among the hosts food parchment paper. O on good because Does not require additional use of oil and at the same time perfectly retains the shape of the baked product.
Experienced confectioners prefer silicone coating paper, since it is easy to use, used for all types of baking, with ease withstands the effect of temperatures up to 300 degrees for a long time.
In economic and online stores, Bakery paper is sold in a wide variety. It is produced by several dozen enterprises, but the most popular is the products of brands Paclan and Nordic.
Parchment Paclan is the paper treated with a silicone coating, so that it perfectly repeats the surface and contours of the battle, does not crumble, does not stick to the test and can be used repeatedly. Despite the fact that this parchment is quite thin, it is still very durable and can carry the highest temperatures.
Nordic products have similar characteristics. By purchasing paper of this brand, you can always be sure that you can easily prepare the most real pastry masterpieces without the slightest feet that they deform or stick to themselves.
How to use?
Like the usual foil, the bakery paper has two sides. They definitely lay out the paper for the paper so that it is located matte. Silicone parchment oil to lubricate no need. Regarding the other types of paper for baking, you must familiarize yourself with the information on the packaging. As a rule, they write there, there is impregnation or not. If it is not, then in front of the room in the oven you should lubricate the sheet with vegetable fat. This processing will also be not unnecessary if you plan to bake meat either fish.
Bakery parchment can be used in a slow cooker. This modern gadget is available in almost every home - the hostess is boiled in them, fry and baked a variety of products. Most often, the bottom and the walls of a multicooker are laying out food parchment. First, it will make it easy and quickly clear the bowl, and secondly, the dish is obtained more juicy and fragrant.
Good frying pan with anti-stick teflon coating is usually quite expensive, but to fry meat products or fish on a large volume of oil is not at all useful for the body, so women are often asked about the possibility of using bakery paper for baking when cooking such dishes. This method is equally effective both when frying in a frying pan and when baking in the oven. In the first case, it is better to additionally lubricate the surface with vegetable oil, and in the second it will be quite sufficiently available impregnation.
Not always the relationship of hostesses with parchment for baking are perfect. Sometimes the dough, fish, meat and meringue, despite the expectations, still stick to parchment paper. The reason for this can only be in its incorrect use - Or you took sheets without impregnation, or postponed it with a glossy side down. But if still the incident occurred and the parchment already adhesive to the test, then it will be possible to remove it only from the cooled product - it is impossible to fly off the paper with hot baking.
How can I replace the paper?
If you are constantly cooking, then the situations are not excluded when the parchment ends in the most inappropriate moment for this. An alternative to her can be drawing cartridges, which can always be purchased in any stationery store.
Previously, the tracing was widely used in a culinary business. Of all the types of paper used for baking, it is considered the thinnest and budget material, therefore has a lot of minuses.
- Before use, it is necessary to lubricate with oil before applying, and from two sides. If this is not done, it simply sticks to the dish during cooking.
- Under the influence of elevated temperatures and during a long stay in the oven, the tank darkens, it becomes very breaking and can even crumble on small pieces, which then it will be impossible to separate from the test.
- Calca during contact with moisture quickly turns, so it is impossible to use it for cooking dishes with a juicy stuffing, for the same reason it can be taken only when working with sandy or yeast dough.
Also, such materials may also be an alternative to bakery paper.
- Foil - It must be put on the bastard of the glossy side up, while the upper side must be mounted in a thin layer of vegetable oil (when baking meat and fish there is no need for it).
- Teflon paper - It is used for frying in a pan and baked in the oven. When using such sheets, you can not be afraid that your products are adherent in the cooking process.
- Siliconized paper or rug - This is the perfect material for cooking. Such a rug is much more dense than paper, because the products on it are not burning, and the baking is obtained by appetizing and ruddy.
If you have nothing listed on your hand, then you can use the most ordinary papers for xerox, but it should be thoroughly rinsed on both sides.
Sometimes every hostess occurs when they are still forced to serve pies and pastries with parchment pieces sticking to it. In this regard, many people have a question - what will happen if it will not fully consider it and the household randomly swallowed a small piece.
We hurry to calm you - parchment for baking is made of cellulose and fiber. Penetrating into the stomach of man, she swells slightly, but at the same time it is perfectly absorbed and digested, because there will be no trouble from the eaten piece for a person.
In the next video you are waiting for two litters with baking paper.