The principle of baking paper mainly includes its physical properties and chemical properties.
Physical properties
Baking paper is a kind of paper with high temperature tolerance and non-stick properties, which is widely used in the process of baking food. It is usually made of cellulose pulp and processed to have certain flexibility and plasticity. These physical properties of baking paper make it not easy to break under high temperature conditions, and it will not stick to food, maintaining the integrity and appearance of food.
Chemical properties
The production process of baking paper includes the steps of selecting raw materials, making pulp, making paper, and processing and coating non-stick agents. Common raw materials include wood pulp, cotton fiber and cellulose. In order to achieve temperature resistance and peeling resistance, silicone coating is added during the production process. At present, solvent-free and emulsion silicone coatings are safer, while solvent-based ones have good peeling effects, but they will produce solvent residues, which are harmful to the environment and the health of production workers. 23. In addition, the oil resistance of baking paper is usually improved by increasing the beating degree of paper, rather than adding oil-proof agents to ensure food safety.
