Baking paper, also known as parchment paper or bakery release paper, is a cellulose-based composite material treated with silicone or other release agents to create a non-stick surface. This specialized paper exhibits a unique combination of thermal resistance, release properties, and mechanical strength that makes it indispensable in both professional and home baking environments. Modern baking paper typically consists of 40-50% alpha-cellulose content with a basis weight ranging from 35-70 g/m², providing optimal balance between flexibility and durability.
1. Thermal Resistance: High-quality baking paper can withstand temperatures up to 220-250°C (428-482°F) continuously, with short-term resistance to 260°C (500°F). The thermal stability is achieved through specialized pulping processes that increase the crystalline structure of cellulose fibers.
2. Non-Stick Performance: The silicone coating (typically 0.5-2.0 g/m² application) creates a surface with a coefficient of friction below 0.3, compared to uncoated paper's >1.0. This allows for easy release of even high-sugar content baked goods.
3. Moisture Resistance: The internal sizing of baking paper results in water absorption values below 20 g/m² (Cobb 60s test), preventing dough adhesion and maintaining structural integrity during baking.
4. Mechanical Properties: Tensile strength ranges from 3.5-6.0 kN/m in machine direction and 2.0-3.5 kN/m in cross direction, with elongation at break of 5-12% depending on fiber composition.
5. Grease Resistance: The combination of internal sizing and surface treatments results in Kit ratings of 8-12, preventing oil penetration that could compromise food safety and paper integrity.
In industrial settings, baking paper is essential for:
Conveyor Belt Liners: Heavy-duty versions (60-70 g/m²) prevent sticking in continuous baking systems operating at 180-220°C with dwell times up to 30 minutes.
Pastry Production: The paper's dimensional stability (typically <0.5% shrinkage at 200°C) ensures consistent sizing for laminated doughs and puff pastry.
Cookie Manufacturing: Special perforated versions (with 3-5 mm holes at 15-20/cm² density) promote even heat transfer and prevent air pockets.
For domestic users, baking paper serves multiple functions:
Sheet Pan Lining: Eliminates the need for greasing and reduces cleanup time by up to 75% compared to unlined baking.
En Papillote Cooking: The paper's breathability (air permeability of 100-300 ml/min) allows for controlled steam release during sealed cooking methods.
Candy Making: High-silicone content papers (2.0 g/m²) prevent sticking of caramel and toffee during cooling and cutting processes.
Beyond traditional baking, the material finds applications in:
Microwave Cooking: Certain grades are designed to withstand microwave radiation without arcing, featuring metallic content below 0.01%.
Chocolate Tempering: The non-porous surface provides ideal conditions for chocolate crystallization with minimal bloom formation.
Freezer Storage: Low-temperature grades remain flexible down to -40°C, preventing food adhesion during frozen storage.
Proper storage extends the functional lifespan of baking paper:
Maintain relative humidity between 40-60% RH to prevent curling or moisture absorption
Store flat or rolled (with diameter >10 cm) to avoid permanent creasing
Protect from direct sunlight, as UV exposure can degrade silicone coatings at rates up to 0.5% per 100 hours of exposure
Maximize performance during application:
For convection ovens, secure edges with metal clips when temperatures exceed 200°C to prevent lifting
When reusing (only recommended for low-fat applications), limit to 2-3 cycles as coating effectiveness decreases by approximately 15% per use
Avoid contact with heating elements - maintain minimum 5 cm clearance in electric ovens
Important precautions for all users:
Never use at temperatures above the manufacturer's specified limit (typically 230°C for consumer-grade products)
Discontinue use if paper shows signs of charring (carbonization begins at 250-280°C)
For commercial applications, select papers with food-contact compliance (EU Regulation 10/2011 or FDA 21 CFR 176.170)
The market offers various grades of baking paper with distinct performance characteristics:
Economy Grade: 35-45 g/m², single-side coated, temperature limit 200°C, suitable for short-duration baking (<20 minutes)
Professional Grade: 50-60 g/m², double-side coated, withstands 230°C continuously, ideal for pastry shops
Industrial Grade: 65-70 g/m², reinforced fiber matrix, rated for 250°C with special heat-resistant binders
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