The uses and characteristics of baking paper

1. Exfoliability

There are many types of stripping agents. Generally speaking, substances with relatively low surface tension all have certain stripping properties. The best stripping agent is organic fluorine compounds.

2. Baking paper base paper and requirements

The main base materials that can be used for the production and manufacturing of baking paper are three types of special paper, namely parchment paper, semi-transparent paper, and high-density, high-smoothness, and overpressure sulfate pulp paper. The quality requirements include: ① High physical strength, capable of withstanding high-temperature drying; ② Good dimensional stability to avoid problems such as expansion and contraction deformation during post-processing; ③ Uniform thickness; ④ High smoothness ensures the continuity, flatness and uniformity of the coating. ⑤ Low surface absorbency, reducing the consumption of the stripping agent; ⑥ Good chemical compatibility, avoiding the interference of some chemical substances on the stripping agent.

3. Oil resistance

Baking paper needs to be in prolonged contact with oily substances during application. Therefore, baking paper should prevent grease from seeping from the surface in contact with food to the surface in contact with hands, that is, it should be oil-resistant. At present, the oil resistance of paper materials at home and abroad is directly obtained through papermaking processing technology, and laminated paper has gradually been forced to exit the sales market.