The Baking paper is also known as bakery paper or parchment paper, as it is often called especially in the US – is a greaseproof paper that is used in baking and cooking as it provides a heat-resistant, non-stick surface to bake on.
Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid (a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper. This treatment forms a sulfurized cross-linked material with high density, stability, and heat resistance, and low surface energy—thereby imparting good non-stick or release properties. The treated paper has an appearance similar to that of traditional parchment, and because of its stability is sometimes used for legal purposes where traditional parchment was used.
Bakery release paper (Baking Paper)
The stickless properties can be also achieved by employing a coated paper, for which a suitable release agent—a coating with a low surface energy and capability to withstand the temperatures involved in the baking or roasting process—is deposited onto the paper’s surface; silicone (cured with a suitable catalyst) is frequently used.