What can replace baking paper, parchment paper? Options for replacing baking parchment with foil, sleeve, silicone mat, tracing paper

What is parchment paper?

This is a product with a special fiber structure, which is explained by the manufacturing method. The raw material for parchment is porous paper containing only organic compounds. It is treated with sulfuric acid, which leads to the destruction of the cellulose shell. Cellulose residues settle in the pores of the material and clog them. This gives the main characteristics to the finished baking product - strength, water resistance.

There are different types of paper products:

1. Thin, similar to tracing paper, it is not widely used due to its low performance characteristics. It quickly absorbs moisture, is fragile, and sticks to the dough. It is recommended to lubricate it well before use.
2. Dense, often with a brownish tint - usually housewives choose it. Absorbs fat well and does not get wet from moisture. But, if the baking is a little dry, you definitely need to grease it with oil.
3. With the addition of silicone. There are 2 types: coated only on top or on both sides. An excellent option for repeated use: not afraid of high temperatures, moisture and grease resistant, but more expensive than other types.

In the specialized market, you can also find foil parchment with a thin metal coating, but in the culinary and confectionery industry it usually acts as packaging. It is not used for cooking.

Parchment paper

Tracing paper

Baked goods will not burn on tracing paper. It is used in the sewing industry to make patterns for clothes. It is similar to parchment both in appearance and in its properties. Before use, make sure the material is clean.

The difference is that the tracing paper was not pre-greased. You need to do this yourself, by analogy with writing paper. You can replace baking paper with tracing paper if the dough does not need much time to bake. Tracing paper does not have the same durability as its culinary competitor.

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Features of application

Waterproof paper products are used in various industries: medicine, clothing and confectionery industries, fast food establishments, and furniture production. Thin, transparent material has found its place in everyday life. Its other name is baking paper, which directly indicates its intended purpose. Parchment became firmly entrenched in our consciousness with oven cooking. This is why questions arise so often: what can replace parchment paper so that the taste of dishes does not deteriorate and the dishes are not damaged.

Transparent, slightly rustling sheets are used for different purposes:

• for baking in the oven - flour products do not burn. There are no dough residues on the baking sheet or the bottom of the mold, the containers do not have to be washed for a long time;
• for preparing cold tiramisu and cheesecakes that do not require baking - the sweets retain their shape well and the dishes remain clean;
• for rolling out thin layers of text - reduces baking time. For example, it is customary to roll out shortbread dough between 2 sheets of parchment, and then the finished cakes can be easily transferred to the oven along with the paper;
• To heat prepared food in a microwave oven, you don’t always have ceramics at hand. In this case, parchment will help out;
• for storing prepared dishes - it is especially recommended to store sour snacks in such sheets. Then small doses of aluminum will not get into food.

Sheets are not suitable for baking food that releases a lot of juice during cooking. Don't know what you can use instead of parchment paper in this case? Choose your foil with confidence. It will retain moisture, and the casserole will turn out juicy, appetizing and aromatic.

White parchment paper

Other available means

The practicality of female persons is difficult not to notice and to appreciate. Instead of traditional types of paper, they use a variety of raw materials, which in terms of taste characteristics are not much inferior to the original:

1. Use various sleeves for baking.

2. A package of flour cereals. An acceptable method is to use the white side.

3. Butter wrapper.

4. Confectionery packaging.

5. Notebook sheets, thoroughly oiled.

We do not use sheets with a drawn design, otherwise marks will remain on the final product.

Briefly about the advantages and disadvantages

How to replace parchment paper in the oven, because it has many advantages. Among its positive properties are:

1. Environmentally friendly - the composition does not contain harmful compounds that can cause poisoning.
2. Air permeability – cakes and pies turn out airy, fluffy, and bake well.
3. Moisture resistance - even when wet, the sheets retain their original characteristics.
4. Resistant to high temperatures - does not crumble, does not burn.
5. Repeated use is typical for siliconized varieties.

Is there a worthy alternative to parchment? It has virtually no flaws. Sometimes dissatisfaction is caused by sheets that are too thin, which can crack and get wet. But this will not happen if they are well lubricated. However, there is always an alternative to baking paper. And not the only one.

Foil

In emergency situations, when there is nothing else left, foil will do. This material is very fragile, so you need to be very careful when transferring the dough to it. Foil tends to heat up, so you need to constantly monitor the temperature in the oven so that the products do not burn.

Miss Clean magazine recommends using foil for baking foods that release a lot of juice. Usually fish and vegetables are wrapped in it. Foil retains the juice and aroma of food. It is rarely used for baking cakes, cookies and other sweets.

Rules for using parchment

The taste and appearance of the prepared baked goods depends on the correct use of moisture-resistant sheets. Don't skimp on their sizes. After pouring the mixture, the paper tips should be clearly visible. This will help, after time, to quickly remove the finished product without damaging its texture. Line the bottom of the mold with the smooth side facing up. The subparchment (resembling tracing paper) must be lubricated with oil. Silicone varieties do not require this. But with their reusable use, you can bake one type of food in them: only meat or only baked goods. Otherwise the taste will spoil.

Silicone parchment paper

Silicone forms

Parchment baking paper can be replaced with specially designed silicone molds. The most common types of such devices are for cupcakes or cookies. Recently, you can even purchase silicone mats for making bulk confectionery products.

What’s attractive is that these forms are designed for reusable use. You can choose a variety of figured products. They can withstand up to +300 °C. The molds do not need to be greased. After cooking, the baked goods easily pull away from the silicone edges. You just need to wait a few minutes for the cake or cookies to cool, lift it with a spatula and tap on the silicone bottom. After use, the mold must be washed and dried, which will ensure ease of further use.

Today, silicone-coated paper is becoming increasingly popular. It is produced in the form of rolls or cut sheets, which can be used 5-8 times.

What can replace parchment paper for baking?

For a long time, only one material was used to prepare desserts - parchment. Today the choice has expanded. There are many store-bought and improvised means. Therefore, the question of what to replace parchment paper with is no longer so pressing. But you need to know about the advantages and disadvantages of alternative devices.

Tracing paper

Material used by seamstresses. It is not intended for baking, but in extreme cases it will also help out. Suitable for sweets made from yeast and shortbread dough. Cannot be used for baking with fruit and berry filling. Among the advantages of tracing paper:

• availability;
• will keep the pan clean.

This material has more disadvantages. It may become soggy, stick to the pie crust, and will not prevent sticking due to its thinness.

Sheets of tracing paper

Office paper

Not the best option either. Among the positive aspects is only ease of use. The material sticks, burns, gets wet, and requires oiling.

A4 sheets of office paper

Sleeve for baking

A good way to prepare vegetable and meat casseroles. Suitable for cooking at low temperatures. Otherwise, it will start to melt. Positive properties include:

• strength - will not tear, will not crumble;
• Convenience – no pre-lubrication with oil;
• price - no major expenses required.

This method also causes dissatisfaction because food may stick to the dish and burn.

Sleeve for baking

Kraft paper

If you don't know what to use instead of parchment paper for baking, pay attention to craft paper. It is often used as packaging, sold in rolls or sheets. The material is very convenient to use. But pre-oiling is definitely necessary. Among its advantages:

• heat resistance - can be baked at a temperature of +220 °C, but not higher;
• strength – does not lose integrity during use;
• non-stick property.

The reproach for the craft replacement of parchment is the presence of printing ink and an uneven, rough surface.

Kraft paper

Form for baking

This is another good solution than replacing baking paper. Typically, cakes and sponge cakes are baked in silicone molds. They are rarely used for other flour products.

Advantages of this option:

• repeated use;
• no burning.

The complaint is about the cost. And you need to look at the material from which the form is made. Performance characteristics depend on it.

Baking dish

Non-stick mat

There is hardly anything better that can be used instead of parchment paper. Heat-resistant sheets are made in different shades and sizes. Teflon and silicone mats are sold in stores. They have many advantages:

• protection from burning;
• no sticking;
• resistance to heat;
• no pre-coating;
• tear resistance.

There are also disadvantages. Moreover, they are different for each material.

Non-stick mat

Flour

All options can be successfully replaced with ordinary flour. First, the mold is coated with chilled butter and then sprinkled with flour. For better distribution, the container is rotated. Before baking, remove any residue from the walls. This is a simple and economical way to prevent baked goods from burning. But it cannot be called hygienic - flour will remain at the bottom of the container after cooking.

Flour instead of parchment paper

Is replacement necessary?

Today you don’t have to look for what you can use instead of baking paper. Newer ovens use non-stick pans. Therefore, there is no need for other materials. If the model is old, the baking sheet can be purchased separately. The only disadvantage of this option is the cost. But the quality is adequate. The baking tray will last a long time, as it is suitable for reusable use and preparation of any dishes.

Baking tray

Would foil work instead of parchment paper?

There is no clear answer here. For meat, fish, vegetables, foil is an excellent option. It is not advisable to use it for baking. It is powerless against burning, sticks to the dough, and increases its temperature. You will have to constantly open the oven and turn the baking sheet over. This is especially harmful for biscuits: they will not be able to rise.

Baking foil

What can't be used?

Under no circumstances should you choose as a replacement:

• writing paper, printing publications - if you do not want to face unpleasant consequences caused by printing ink;
• wax paper - often causes fire. Even if this does not happen, the paraffin with which it is impregnated smokes heavily;
• non-food silicone (soap dishes, figurines) – when heated, the material releases toxins. Prepared food can cause poisoning;
• polyethylene - the film is fire hazardous. It will take a long time to remove charred residues and soot from the walls.

Knowing what to replace parchment paper with, you can always prepare delicious dishes according to your signature recipe. Even if there is no baking parchment.

Do they need to be lubricated with oil?

Parchment paper is not greased for baking high-fat products, but additional greasing will be required for cooking low-fat and low-fat products. Paper has less grease-repellent properties than parchment, and to avoid products sticking to it, it should be lubricated.

For baking low-fat products, grease parchment paper

Kitchen safety

Preparing meals for the whole family, for guests, and using kitchen appliances is always associated with some threats and dangers. In addition to high temperatures, open fire, electricity, sharp objects, there is also the danger of harmful substances getting into food, which can lead to digestive problems, poisoning, and allergic reactions. We are talking not only about E. coli or microorganisms that get into food due to violations of hygiene rules.

Toxic substances can be released from materials when heated in an oven or microwave. To prevent this from happening, so as not to spoil the holiday for guests, family members and yourself, it is strictly not recommended to use instead of parchment for baking:

• newspapers (printing ink is extremely toxic when heated);
• paper with text printed on a printer or written on with paste;
• a regular plastic bag (it will melt and the baked goods will be ruined);
• thin paper without oiling (it may crumble or catch fire).

What does it look like

The areas of application of parchment are very wide, for example, in the furniture, clothing, fast food, household, and medicine industries. In appearance, this material is thin and transparent, depending on the scope of application it is divided into the following types:

Baking bag

As a last resort, you can use a baking bag to bake the prepared confectionery product. Not everyone likes this alternative, because it is important to control the entire process from start to finish. At the same time, no one will guarantee the quality of the resulting baked goods. In some cases, it is better to abandon such a dubious alternative and still go to the store for parchment.

Baking parchment can be replaced with analogues. Most often, they are easy to find in every home. At the same time, it is important to ensure that the substitutes used do not deteriorate the taste of the prepared dish or harm health.