Many Housewives of the old school do not like to use paper for baking. Most likely the fact that they confuse it with the drawing on tracing paper which was made to bake in the Soviet times. Really tracing paper, as the cheapest form of baking paper, suitable only for very limited use. She quickly gets soggy if baking oily or wet and can stick if the product is low in fat and it is dry. If you do not have at hand another sheet of paper, then tracing paper can be used to less washing dishes lined baking trays for baking yeast and dough or the pan in which you will "collect" cold confections with low moisture content, such as cheesecake on a base of biscuits.
The most common of the baking paper is parchment. This paper is impregnated with a solution of sulfuric acid to increase strength. He does not miss the moisture, absorbs grease, resistant to high temperatures. It is good to use for baking various products, but it is better to keep in the kitchen for other purposes. From a paper work convenient cornetti cream, glaze, melted chocolate. It is possible to draw patterns and pencil will slide like on paper with a silicone coating, and thus such paper is best suited for the templates gingerbread houses or sweet decorations. Putting the parchment on the pattern, you can easily circle it and then as these lines are easy to draw with icing or melted chocolate. Cut the paper any figure and put on a cake or biscuit, you will receive a stencil – there will be only sprinkled with powdered sugar, some chocolate or colored coconut, nuts and the like.
Parchment with a thin silicone coating ideal for bakingand roasting. He does not miss the fat or moisture, withstands high and low temperatures, its leaves can be sandwiched puff pastry before freezing, or other products you want to freeze layers. Also, this paper can be shifted cookies, dried fruit, cheese and sausage, are designed for storage.
Silicone paper sold in sheets that has a thicker coating and therefore represents a variant reusable silicone parchment.