Non-stick baking’ paper is not the same as ‘greaseproof’ paper and it’s good to know the differences so you can choose the best one for the type of baking you are doing.
The non-stick baking paper has a thin silicone coating to prevent your baking from sticking to oven trays and cake tins without having to grease with butter or oil. Generally, it is heat-resistant up to 220°C (200°C fan-forced).
You can still use it at temperatures above this but it will tend to brown around the edges. Top tip – use two sheets on either side of your pastry when rolling out. It does away with the need to use flour to stop it from sticking to the benchtop or rolling pin.
It can also be used to make paper icing bags and for wrapping food to cook ‘en papillote’.
Greaseproof paper doesn’t have the silicone coating but is, as its name suggests, grease-resistant and can also be used to line trays and tins when baking, however, you will need to grease it on both sides, otherwise, it will stick!
Allow your baking to cool before peeling it away to make it easier to remove and less likely to stick. It tends to be thinner and therefore more suitable to use when lining a tart case before adding pastry weights when blind baking as it will ‘mould’ into the pastry case more easily. It is usually heat-resistant up to about 200°C (180°C fan-forced).
Greaseproof paper is great for wrapping and storing.
Then there is ‘waxed’ paper that can’t be used in your oven and therefore is unsuitable to use when baking. As its name suggests it has a thin coating of wax which is good for keeping things like sandwiches fresh and wrapping high-fat or moist foods but it is not good when heated….so don’t even try!
Whatever your needs are, there is a paper to suit them. Food Paper has a range of products from kraft paper, wax paper, baking paper, and more that can be made as big or as small as necessary.
