Product Specifications
Raw Material:
European Imported (multibake)
Baking Paper Key Features
Core Baking Uses (Primary Functions)
Non-Stick Properties
The primary function of parchment paper. Placing it on baking trays prevents cookies, cakes, bread, and other pastries from sticking during baking, ensuring perfect results and easy cleanup.
- Baking cookies, macarons, cream puffs
- Preparing scones and bread slices
Pan Lining
Used on the inner walls of cake molds to facilitate easy demolding without excessive greasing.
- Perfect for chiffon cakes and sponge cakes
- Ensures clean demolding from round molds
Food Wrapping
Used to wrap food for baking, locking in moisture, ensuring even heating, and keeping baking trays clean.
- Baked fish (paper-wrapped fish)
- Roasted vegetables and grilled chicken breast
Other Culinary Uses (Beyond Baking)
Steamer Liner
Replaces traditional steamer cloths when steaming buns, mantou, or shumai. Disposable after use for convenience and hygiene.
Food Separation and Serving
- Separates different foods in lunch boxes to prevent flavor transfer
- Holds fried foods (fried chicken, tempura) to absorb excess oil
Shaping Assistance
- Can be fashioned into DIY piping bags for cookie dough or chocolate
- Helps maintain form when shaping cake rolls
Non-Culinary Practical Uses
Countertop Protection
Protects surfaces during dough kneading, chocolate making, or sugar art - simply discard after use.
Packaging Material
Clean appearance makes it ideal for wrapping sandwiches, bread, or candies as hygienic packaging.
Important Notes: Parchment paper is heat-resistant (typically up to 220°C), non-stick, and breathable. Not suitable for direct use over open flames. Differs from aluminum foil (better for moisture retention) and silicone baking mats (reusable but more expensive).
