Baking paper as the first layer of material in contact with food is the baking producers must step over the safety threshold. But do you really know how to tell the difference between good and bad baking paper?
Today, Nature Paper will teach you about baking paper from the beginning of the process, and learn how to buy baking paper.
Basic uses of baking paper Baking paper is also known as parchment paper. Baking paper is heat/oil/water resistant and is the most commonly used baking utensil for making cakes, cookies and bread.
However, it is constructed differently from oiled or waxed paper in that the silicon coating on its surface does not separate from the object it touches until it is heated to 71°C.
Among the conventional choices, there are three broad categories of baking paper: baking paper, greaseproof paper and wax paper, each with different properties. Baking paper: coated with silicone, resistant to oil, heat and water, and more expensive. Greaseproof paper: uncoated, oil-, heat- and water-resistant, but with less performance than baking paper and less expensive. Wax paper: using soy wax or paraffin wax coating, oil-resistant, waterproof, cheaper. Performance ranking: baking paper > greaseproof paper > wax paper
Baking paper safety analysis Breaking pulp to make wood fibers rearrange and have certain strength to make coated paper, and finally spraying silicone on it, which is the conventional process of manufacturing baking paper nowadays.
Manufacturers have a wide choice of materials in the baking paper manufacturing process. If poor quality materials are used, they can produce varying degrees of toxicity during the baking process or even in direct contact with the food, causing serious food safety problems.
Possible safety hazards of baking paper materials come from 3 areas.
1. Baking paper base material
Parchment paper / translucent paper / high tightness high smoothness super-pressure sulfate pulp paper are the most common types of substrates. But no matter which substrate, we need to choose the baking paper made of virgin pulp, virgin pulp paper using biotechnology, so do not add bleach and other harmful additives. And better toughness, not easy to break, good experience. 2. silicone coating added to achieve its temperature resistance and peelability
There are three types of silicone coatings at this stage: solvent-free > emulsion > solvent-based (safety comparison)
Although solvent-based coatings have good peeling effect and are easy to use, they produce a large amount of solvent residue during use, which is harmful to the environment and the health of production workers. 3. Improperly added oil repellents to improve oil repellency
Paper copying process is now generally recognized as a way to improve the oil resistance of baking paper. The safest way is to improve the paper pulping degree (copper net copying paper sheet, the degree of pulp water filtration fast and slow) to improve the hydrophilicity and plasticity of paper fibers.
The practice of adding oil repellents is a safety concern. To date, the practice of adding fluorine oil inhibitors are still not approved by the FDA (U.S. Food Safety and Inspection Administration). Other safety agents have not been put into production in large quantities.
To sum up. Qualified baking paper uses virgin pulp pulp + food-grade silicone + solvent-free coating process.
And poor quality baking paper will choose ordinary pulp + industrial grade silicone + organic solvent coating process (toluene / xylene / gasoline).
Baking paper in high temperature environment In the case of baking paper that meets the standards, are there health risks associated with silicones?
Studies have shown that polydimethylsiloxane (PDMS) has been detected in food after high temperatures in both baking paper and silicone based baking molds
Polydimethylsiloxane structural formula
The molecular structure of silicone varies, with cyclic polydimethylsiloxane being used in baking paper. This substance is certified as inert and non-toxic, so users need not worry too much about it.
However, when using the baking paper, you need to pay attention to the actual temperature of baking must not exceed the maximum temperature indicated in the product packaging.
If the product does not have a specific temperature specification, you can operate at no more than 220°/20min (Health Canada's temperature recommendation for silicone products).
At the same time, it is worth mentioning that there are two organizations that have clear regulations on the food safety of baking paper. FDA (U.S. Food Safety and Inspection Administration) BFR (German Federal Institute for Risk Research)
We recommend that you give priority to products with FDA or BFR certification when choosing baking paper.
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