There are three main types of baking papers currently on the market.
Grease proof paper (also known as baking papers, oven paper, steamer paper) has no sheen on the surface of the grease proof paper. The main purpose of this paper is to keep the baking tray clean by placing it underneath the food when baking bread, cakes or biscuits. The cake cup holder and bag for KFC chicken wings is made of greaseproof paper. It serves as a grease-proof for a certain period of time.
Translucent paper (called oil paper by many sellers, also known as cellophane, glossy paper, wax paper, steamer paper) This paper has a supercalendered surface with a shiny glossy finish. It is used for the same purposes as greaseproof paper, the main difference being that it is not greaseproof and is not as waterproof as greaseproof paper. There are many different thicknesses of greaseproof paper available on the market due to their different weights. The usual weights are 24g, 26g, 31g etc. The lower the weight, the thinner the paper and the heavier the weight, the thicker the paper.
Silicone paper (grill paper, baking paper, silicone-coated paper) is a translucent or greaseproof paper coated with food-grade silicone oil. The advantages of this paper: it peels exceptionally well, food is least likely to stick to the paper and is resistant to high temperatures. The disadvantage is that it is expensive.
Baking papers and baking mats work The tool I often use and highly recommend is baking papers. However, I do not like rolled up baking papers as it rolls up easily and is not easy to cut. I prefer to use cut baking paper, which is now readily available everywhere and can be bought at bakeries (or get some from your favourite bakery). For a home baking tray, cut a sheet of baking paper into two pieces for spare use (home baking trays are usually half the size of a professional baking tray).
Many people don’t realise that baking paper is treated with silicon, which makes it different from greased or waxed paper. The silicon is heated to 71°C before it separates from the object it is in contact with, so it is a good idea to spray the paper with oil first if you want to move the food on it. Usually you also need to sprinkle it with cornflour or coarse flour. As well as making it easier to move the dough around, it adds texture to the surface of the bread when baking. It is not necessary or essential, nor is it only needed for certain breads, but it does make oven-baked bread prettier.
One of the biggest advantages of baking papers is that you can slide it and the dough on top directly onto the baking sheet in the oven without having to lift the dough off the proofing board, thus reducing the dough when it is at its most fragile. The possibility of damage. Baking papers is very useful when baking bread that needs to be baked directly on the baking sheet.