What are baking papers?
There are three main types of baking paper on the market today:
Grease-proof paper is also known as baking paper, oven paper, and steamer paper. The surface of this kind of paper is shiny without oil, and its main purpose is to put it under the food when baking bread, cakes, and biscuits, so as to keep the baking tray clean. The cake cup holders and the bag that holds the KFC chicken wings are made of greaseproof paper. Its function is to play an oil-proof effect for a certain period of time. It can also be used for steaming steamed buns, etc. When used, cut them into small squares and place them under the steamed buns. The effect is very good, saving the trouble of washing gauze.
Translucent paper, also known as glassine paper, glossy paper, wax paper, steamer paper) The surface of this paper is super calendered and the surface is glossy. Its usage is basically the same as that of oil-proof paper, the biggest difference is that it is not oil-proof, and its waterproofness is not as good as that of oil-proof paper. Due to different gram weights and different thicknesses of oiled paper on the market, the usual gram weights are: 24 grams, 26 grams, 31 grams, etc. The lower the gram weight, the thinner the paper, and the higher the gram weight, the thicker the paper.
Silicon paper is coated with food grade silicone oil on the basis of translucent paper or greaseproof paper. The advantages of this kind of paper: the peeling degree is particularly good, the food is the least likely to stick to the paper, and it is resistant to high temperature.
