Please could you explain the difference between the various papers used in baking as I am very confused. Nigellas Rosemary Remembrance Cake calls for baking parchment, is this the same as baking paper or greaseproof paper? Many thanks!
Lining tins or baking sheets is an important process in most baking recipes as it helps to prevent the baked goods from sticking in situ once they have cooled. Baking parchment is usually used to prevent sticking as you can cut and fold the parchment to fit the tin. So lining the loaf tin with baking parchment or a non-stick liner is an important step for the Rosemary Remembrance Cake (from FEAST). You can also buy special sheets of non-stick liner that can be cut to fit pans and are washable and reusable. Baking parchment, baking paper and parchment paper are different names for the same product. It is a paper that has been treated with a thin coating of food grade non-stick material (usually silicone) to stop baked goods from sticking.
Greaseproof paper looks similar to baking parchment but is actually very different. Although it is impermeable to oil and grease, it is not treated with a non-stick coating. So if you use it in baking it will tend to stick to the cake or cookies. It is usually used more for wrapping items, such as sandwiches, and is usually slightly cheaper than baking parchment. Generally you can use baking parchment where you would use greaseproof paper but not vice-versa and if you absolutely have to use greaseproof paper in baking then you need to grease it generously, though even then it can still sometimes stick.
Lining tins or baking sheets is an important process in most baking recipes as it helps to prevent the baked goods from sticking in situ once they have cooled. Baking parchment is usually used to prevent sticking as you can cut and fold the parchment to fit the tin. So lining the loaf tin with baking parchment or a non-stick liner is an important step for the Rosemary Remembrance Cake (from FEAST). You can also buy special sheets of non-stick liner that can be cut to fit pans and are washable and reusable. Baking parchment, baking paper and parchment paper are different names for the same product. It is a paper that has been treated with a thin coating of food grade non-stick material (usually silicone) to stop baked goods from sticking.
Please could you explain the difference between the various papers used in baking as I am very confused. Nigellas Rosemary Remembrance Cake calls for baking parchment, is this the same as baking paper or greaseproof paper? Many thanks!
Greaseproof paper looks similar to baking parchment but is actually very different. Although it is impermeable to oil and grease, it is not treated with a non-stick coating. So if you use it in baking it will tend to stick to the cake or cookies. It is usually used more for wrapping items, such as sandwiches, and is usually slightly cheaper than baking parchment. Generally you can use baking parchment where you would use greaseproof paper but not vice-versa and if you absolutely have to use greaseproof paper in baking then you need to grease it generously, though even then it can still sometimes stick.
Non-stick baking paper has a thin silicone coating to prevent your baking sticking to oven trays and cake tins without having to grease with butter or oil. Generally it is heat-resistant up to 220°C/200°C fan-forced (425°F/400°F fan-forced). You can still use it at temperatures above this but it will tend to brown around the edges. It is also great to use two sheets either side of your pastry when rolling out – it does away for the need to use flour to stop it from sticking to the bench top or rolling pin. It can also be used to make paper icing bags and for wrapping food to cook ‘en papillote’. Some recipes refer to it as parchment paper.
‘Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing.
And then there is ‘waxed’ paper that can’t be used in your oven and therefore is unsuitable to use when baking. As it’s name suggests it has a thin coating of wax which is good for keeping things like sandwiches fresh and wrapping high-fat or moist foods but it is not good when heated….so don’t even try!
Greaseproof paper doesn’t have the silicone coating but is, as its name suggests, grease-resistant and can also be used to line trays and tins when baking – BUT you will need to grease it on both sides, otherwise it will stick! Also allow your baking to cool before peeling it away to make it easier to remove and less likely to stick.
How to Use Parchment Paper for Baking
What is the difference between parchment paper and greaseproof paper?
Parchment paper and baking paper have a silicone layer that stops food from sticking, making them ideal for lining baking trays. Greaseproof paper has no silicone layer, so you will need to grease the paper with oil or butter if you intend to cook with it.
What is greaseproof paper?
Greaseproof paper, also known as grease-resistant paper or waxed paper, is a type of paper that is resistant to grease and oil. It’s commonly used in cooking and baking, but it differs from both baking paper and parchment paper. Here are all the main differences between greaseproof and baking or parchment paper:
Is baking paper the same as parchment paper?
Baking paper is the same thing as parchment paper, it’s just that it is called different things in different areas. As before, use baking paper in the oven, to stop food sticking to the trays that it is cooked in. Greaseproof paper is a grease resistant paper, but it doesn’t have the non stick layer.
What is the difference between baking paper and greaseproof paper?
Uses: While it serves the same purpose as Parchment Paper, it may or may not be treated with silicone. Advantages: Baking Paper can be a cost-effective choice, but quality can vary. Greaseproof Paper, also known as Paper for Wraps, is another essential kitchen item that deserves attention.