Baking Paper: Comprehensive Technical OverviewIntroduction to Baking PaperBaking paper, also known as parchment paper or bakery release paper, is a cellulose-based composite material treated with silicone or other release agents to create a non-stick surface. This specialized paper exhibits a unique combination of thermal resistance, release properties, and mechanical strength that makes it indispensable in both professional and home baking environments. Modern baking paper typically consists of 40-50% alpha-cellulose content with a basis weight ranging from 35-70 g/m², providing optimal balance between flexibility and durability.Key Characteristics of Baking Paper1. Thermal Resistance: High-quality baking paper can withstand temperatures up to 220-250°C (428-482°F) continuously, with short-term resistance to 260°C (500°F). The thermal stability is achieved through specialized pulping processes that increase the crystalline structure of cellulose fibers.2. Non-Stick Performance: The silicone coating (typically 0.5-2.0 g/m² application) creates a surface with a coefficient of friction below 0.3, compared to uncoated paper's >1.0. This allows for easy release of even high-sugar content baked goods.3. Moisture Resistance: The internal sizing of baking paper results in water absorption values below 20 g/m² (Cobb 60s test), preventing dough adhesion and maintaining structural integrity during baking.4. Mechanical Properties: Tensile strength ranges from 3.5-6.0 kN/m in



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