What is the difference between parchment and baking paper?

Young housewives who are just beginning to explore the world of cooking are often confused by modern tools that help them prepare dishes. For example, seemingly identical rolls may be sold under the name “parchment” or “baking paper.” If there is no difference, then why do these products have different names? These are the questions that inexperienced housewives ask. Public news service I found out if there are any differences between baking paper and parchment.

Read also
Is it possible to replace foil with parchment in the kitchen?

Is there a difference

There is indeed a difference between baking paper and parchment, but it cannot be called very significant. The fact is that baking paper is offered in different versions: sub-parchment, parchment, siliconized parchment, siliconized paper.

Bread on baking paper

Thus, parchment is a type of baking paper. That is, any parchment is baking paper, but not all baking paper is parchment. Next, we’ll look in more detail at how parchment differs from other types of baking paper.

What are the differences

Let’s look at the main differences between parchment and other types of paper:

  • Product thickness.

Parchment has a higher density and thickness compared to baking paper.

  • Heat and grease resistance.

Parchment has the highest heat resistance compared to other cellulose paper options. It can withstand temperatures up to 230 degrees. It is also a very dense variety, which is perfect for baking butter products. This means that if any other paper is used under a fatty dish, it will get wet, the fat will seep to the bottom, flow out into the pan and begin to burn. Subsequently, you will have to ventilate the kitchen, peel off the paper stuck to the bottom and think about what to do with the burnt food.

Taking baked goods out of the oven

If parchment is used, then if fat gets onto the pan, it is only at the end of cooking and in a small amount. As a result, the uniform is washed well and the food remains intact. Parchment achieves such increased fat resistance due to production features that provide it with a monolithic structure, similar to glass: the canvas is dipped in a solution of sulfuric acid, which fills all the pores. However, you should not be afraid of acid; during other stages of processing it is completely neutralized.

  • Application.

Baking paper and parchment can be used to store food. However, parchment can store very fatty ingredients, such as butter, margarine or cottage cheese, while baking paper can store medium-fat foods, such as hard cheeses.

What can you replace parchment with?

As we have already found out, parchment is a type of baking paper that is suitable for preparing and storing fatty foods. But if there is no parchment in the house, is it possible to replace it with something? Here are some possible options:

  • Drawing tracing paper.

You can bake products on this thin canvas, but you should still be prepared for the fact that it will get wet and the baked goods will burn. Such paper cracks already at a temperature of 200 degrees. It is better to use this option for fatty dishes, for example, for baking from shortbread or yeast dough, but it is not suitable for biscuits and muffins.

  • Moisture-absorbent paper.

This option is good because it does not burn, can be used several times and heats up quickly. It is allowed to bake products with medium fat content (bread, cottage cheese products), but it is better to avoid baking highly fatty products.

  • Office paper.

If you only have white office paper in the house, then it is also suitable for baking, but remember that baked goods on it can burn, and if you do not thoroughly saturate the canvas with oil, then a fire cannot be ruled out. If there are no safer baked goods, then oil office paper well. It is suitable for making cottage cheese Easter or cookies, but it is better not to use it for macaroons or strudels.

  • Silicone mat.

A great option if you don’t have parchment at home. You can bake any dish on it and use it several times.

  • Silicone coated paper.

Like the silicone mat, silicone-coated paper is reusable and can be used for any type of dough.

  • Baking bag.

This product does not allow ingredients to burn and is suitable for baking shortcrust pastry, but it cannot be used at temperatures above 200 degrees. Also, the baking bag is not suitable for pies and pies.

  • Foil.

Foil is intended for baking juicy foods, and not for baking, but if there are no other options, then you can use it. For example, you can bake cookies on it, but it is important to monitor the process, since there is a high probability of burning. This is because the foil itself increases the baking temperature.

  • Paper baking dishes.

Such products are used for preparing portioned baked goods. The special coating prevents the food from burning. A suitable option for muffins, cupcakes or cupcakes, but for products made from liquid dough, for example, eclairs or profiteroles, paper forms are not suitable.


A few more tips on using parchment and baking paper may be useful for a young housewife:

  • If a liquid product is prepared on parchment, then it does not need to be lubricated with oil. If the product is low-fat or low-fat, then you need to lightly lubricate the canvas with oil. If you use other baking paper, it must be oiled in any case;
  • parchment and baking paper can be used not only for cooking, but also for storing food. Parchment is suitable for storing butter or curd products, and baking paper is suitable for cheese, fish, sausage, etc. These products will protect products from drying out;
  • You can use parchment paper to freeze food. So, using paper slices, you can separate foods when freezing – baked peppers, tomatoes, cheesecakes, etc.

Message What is the difference between parchment and baking paper? appeared first on Public news service.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button