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What's The Baking Paper?​
Nov 26, 2017

Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid (a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper. This treatment forms a sulfurized cross-linked material with high density, stability, and heat resistance, and low surface energy—thereby imparting good non-stick or release properties.


         Parchment paper Baking Paper Parchment paper Baking Paper


The treated paper has an appearance similar to that of traditional parchment, and because of its stability is sometimes used for legal purposes where traditional parchment was used.


Bakery release paper
The stickless properties can be also achieved by employing a coated paper, for which a suitable release agent—a coating with a low surface energy and capability to withstand the temperatures involved in the baking or roasting process—is deposited onto the paper's surface; silicone (cured with a suitable catalyst) is frequently used.


Applications
A common use is to eliminate the need to grease sheet pans and the like, allowing very rapid turn-around of batches of baked goods. Parchment paper is also used to cook en papillote, a technique where food is steamed or cooked within closed pouches made from parchment paper.


Bakery paper can be used in most applications that call for wax paper as a non-stick surface. The reverse is not true, as using wax paper will cause smoke in the oven and affect taste.


Fulton International Industry Limited

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Contact: Yoyo Chen

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E-mail: yoyo@chinafulton.com