Parchment Paper vs Baking Paper
Baking paper is often discussed in the same breath as essential baking ingredients like eggs, flour, sugar, and butter. It is used to line the sides of pans when baking cakes to prevent sticking and is also widely used for rolling cookies and pastries due to its moisture and grease resistance. Parchment paper is a term used for a similar product, which can be confusing for those new to baking. This article aims to explore the differences between parchment paper and baking paper, if there are any.
What is Baking Paper?
Baking paper is a semi-transparent, high-density, non-stick paper. It undergoes chemical treatment with an acid to make it strong and resistant to water and oil. In some cases, baking paper is also treated with silicone or another oil-based coating.
What is Parchment Paper?
Parchment paper is used in baking for various purposes, such as preventing cakes from sticking to the pan’s surface by providing a non-stick surface. It is a disposable paper used for rolling pastries and cookies, as it is grease-resistant and does not affect the taste or flavor of the baked product.
What is the difference between Baking Paper and Parchment Paper?
- There is no difference between parchment paper and baking paper, and these two terms are interchangeable.
- Many chefs prefer to call the paper used to line baking pans “parchment paper,” while others prefer to call it “baking paper.”
- Both papers are made non-stick by applying a coating of silicone or another similar product.
Key Takeaways
- Baking paper and parchment paper are essentially the same product with interchangeable names.
- Both are non-stick, grease-resistant, and used for lining baking pans and rolling pastries and cookies.
- They are made non-stick by applying a coating of silicone or another similar product.
