Baking paper is a great support in the kitchen for many dishes and baking. It is nothing more than thin parchment coated with fat, which prevents the cake from sticking to the baking tray. Nowadays, it is widely used in every kitchen, but its use may also involve some dangers.
Can baking paper be used several times? It may prove harmful
In some situations, improperly used paper may be harmful to health. The reason is toxic substances that then penetrate into the dough setting the wrong temperature. This is silicone (a synthetic substance containing silicon atoms) and quilon (consisting of fat and chromium salts) contained in baking paper. According to the online health portal, baking paper is “coated paper, which makes it better able to withstand high temperatures in the oven and does not immediately become moist as soon as it comes into contact with liquids.” However, its production “uses ingredients that are toxic and, if used incorrectly, may be harmful to the body.” This means that the permissible maximum amounts of these substances may be exceeded and negatively affect our health. Therefore, you should pay attention to the maximum temperature at which it can be used. Usually it is 200 or 220 degrees C.
You should also not use baking paper several times, especially when it has become brittle. The cause lies in the engine coating, which can burn very quickly in such circumstances, thereby releasing combustion pollutants into the surrounding air.
Which side should you place the baking paper on? Use it properly
Properly arranging baking paper is an issue that worries all bakers. However, there is no clear answer to this question. Everything depends on the type of paper we are dealing with.
- Coated on one side – arrange it so that the coated side sticks to the dough, thanks to which the dough will easily come off the baking sheet and parchment.
- Coated on both sides – here we don’t have to think too much. In this case, both sides of both the baking tray and the dough can adhere.
- breakfast paper – in some cases, when we don’t have baking paper at home, we can use white breakfast paper. When using it, remember to protect the paper layer with an additional layer of fat. Thanks to this, the paper will come away well from the baking tray and dough.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
