Description

PARCHMENT PAPER

Food cooking, wrapping and baking paper forms a group of paper which comes in “Contact with food “ and generally has “ Low surface energy” so as to prevent absorption of oil and grease through it’s surface. This group of paper definitely is certified by international authorities as safe to be in contact with food or in other words are certified “ Food safe”.

Pure parchment is functionally similar but produced in a different method hence is much more expensive than other grades of parchment paper or Baking paper.

It is produced by running paper pulp through a bath of Sulphuric Acid (Similar to method tracing paper is made) or sometimes Zinc chloride.

This process partially dissolves or gelatinizes the paper. This process forms a sulfurized cross -linked (chemical bond) paper with high density, stability, heat resistance and low surface energy thereby giving the paper good non stick or release properties. Since the treated paper looks like a parchment (A writing material made from skins of animals) it is called parchment paper. Since this paper has low pH (Acidic) it is NOT recommended as archival paper.

Parchment paper (BUTTER paper) is characterized by following properties:

• High resistance to damage even during boiling process
• It does not lose mechanical strength when moistened
• Microbiologically clean paper suitable for medical packaging
• Highly fat resistant hence used in butter packing
• It does not cause any “organoleptic “ properties of food products ( i.e. does not alter senses which are taste, smell, sight and touch)
• It complies with any hygienic demand which are similar to Aluminum foil or polymeric synthetic material such as LDPE
• It is an image print friendly paper hence can be printed and easily laminated with Aluminum foil as well.
Parchment paper is available for order in White, Beige and Cinnamon shades and in 40gsm – 70gsm.