Greaseproof Paper Vs Baking Paper

Greaseproof Paper Vs Baking Paper

Non-stick baking paper is different from greaseproof baking paper. It is good to understand the difference so that you can choose the best one for the type of baking you are doing.

The non-stick baking paper has a thin silicone coating to prevent you from sticking to the oven tray and cake tins when baking without butter or oil. Usually it heats up to 220°C (200°C fan forced). You can still use it above this temperature, but its edges will turn brown. When rolling the dough, it is also good to use two sheets on both sides-so you don't need to use flour to prevent the dough from sticking to the bench top or rolling pin. It can also be used to make paper sugar-coated bags and package food to cook paper-wrapped paper. Some recipes refer to it as parchment paper.

Greaseproof paper does not have a silicone coating, but, as its name implies, greaseproof paper is oil resistant and can also be used for baking trays and cans-but you need to grease oil on both sides, otherwise it will stick! Also let the toasted bread cool down before peeling, so that it is easier to take out and not easy to stick to it. It tends to be thinner, so it is more suitable for the case of using lining a tart case, before adding the weight of the pastry when blind baking, because it will "mould" into the pastry case more easily. It is usually heat resistant up to 200°C (180°C fan forced).

In addition, there is a kind of "waxed paper" that cannot be used in the oven, so it is not suitable for baking. As its name implies, it has a thin coating of wax, which is good for keeping sandwiches fresh and packaging high-fat or moist foods, but it doesn’t work well when heated...so don’t even try!

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