What Is Parchment Paper Made Of?

Parchment paper is a must-have for any cook. It can handle almost any kind of heat in the oven, toaster oven or microwave oven.

It makes your life easier before and after baking. It protects your countertops from messes and your food from sticking. It also locks in moisture and freshness for storage.

In this article, we’ll explore what makes parchment paper so handy in the kitchen. We’ll also touch on some other topics like safety, uses, recycling, composting and durability of parchment paper. Let’s dive right in.

What Is Parchment Paper?

Parchment paper is made from unsized paper sheet which is essentially a paper that has not been treated with chemicals to improve its surface strength and water resistance.

The porous nature of this paper enables it to readily and instantly absorb acid solution during the parchmentization process and restructure its fiber bonding to form parchment paper.

Don’t worry, we’ll breakdown the scary sentences from above into a much easily absorbable piece.

How Parchment Paper Is Made

  1. Making of unsized paper
  2. Bathing unsized paper in an acid solution -parchmentization
  3. Coating with release and moisture proof agents.
  4. Packaging

a) Making of unsized paper

Unsized paper is simply a paper that has no sizings or fillers added to it during production or after production. A size material or substance is applied to or incorporated into paper materials to change their absorption and wear characteristics. Unsized paper absorbs water and other fluids readily and instantly which makes it suitable for parchmentization.

The making of unsized paper involves extraction of fiber from different materials i.e wood, sugar cane residue, flax, cotton rags etc., chemically or mechanically and then processing these fibers into sheets of papers without any sizing or filler materials added. The more fiber a source material has, the better the quality of the final paper produced from it.

The Chemical and Mechanical Pulping (or paper making) Process:

In chemical pulping, logs of wood are debarked by tumbling them in large steel drums and then chipped into small pieces using a chipper. The chips are then screened for size, then cleaned and temporarily stored for further processing. The barks removed cannot be used further in the paper making process, so they’re burned to supply fuel instead.

Next, the chips are fed into a pressure cooker containing a chemical solution and boiled at high pressure to separate into fiber, lignin, and the chemical binding the substances together (cellulose). This forms a soft wet mass known as pulp.

The resulting mixture is then cleaned to remove the lignin and cooking chemicals which are then re-purposed for other applications along the production chain.

In mechanical pulping, the debarked logs are grounded directly into pulp using a rotating stone grinding wheel. The fiber content is much higher than chemical pulping, yielding over 90% of the wood pulp as fiber.

Next, the naturally brown pulp is bleached into a gleaming white color or left unbleached and then mixed with other recycled paper pulps i.e. newspapers or rag papers that have been purified, de-inked and turned into pulp in a separate pulping process.

This helps add more fibers especially for pulps derived from the chemical pulping, since the yield is only about 50 – 60% fiber content. Sometimes these recycled materials are used instead of wood fiber to prevent environmental degradation.

The bleached or unbleached pulp is then passed through a refining or beating process to improve the fiber bonding which was previously few and inflexible.

Water is then added to the pulp to make a thin mixture consisting of 1 percent fiber and 99 percent water. This slurry pulp is then cleaned, screened and conveyed to the paper making machine.

At the paper making machine, the slurry pulp is formed into a sheet by eliminating some of the water, and then conveyed to the pressing section where the pulp sheet is pressed through a series of rollers to drain more water and form into paper.

The paper is then passed over dryers to further remove water and then finally passed through metal rollers called calenders to smoothen the surface and even its thickness. The paper is now ready to undergo the parchmentization process.

b) The parchmentization process (the formation of parchment paper)

This process converts the bleached or unbleached unsized paper into parchment paper.

  • In preparation for the parchmentization process, the unsized paper web is checked for any deformities before the parchmentization process begins.
  • Next, unsized paper web is rolled down into a bath containing sulfuric acid, phosphoric acid or zinc chloride, at a pre-determined speed to ensure the paper only makes contact with the acid for a specific amount of time, usually in seconds.
  • The acid bath ties the loosely interspersed and intertwined mesh fibers in the paper anew. The spaces which originally allowed water and other fluids to pass readily are now closed. This is achieved by dissolving the surface of the fibers into a gelatinous mass.
  • The paper coming out from the acid bath is then washed to remove the adhering acid and passed over drying drums to dry out and fully form. The unsized paper is now a parchment paper.
  • As a result of the parchmentization process, the original paper undergoes such modification that it no longer softens or separates when soaked or boiled in water. It becomes tough, dense, heat resistant, impervious to water, greaseproof, impermeable by air, odorless, tasteless, and chemically pure.

c) Addition of extra coating 

Some coatings are applied to the raw parchment paper to make it better or fix some of its flaws such as heat resistance and moisture retention.

Parchment paper made from the previous steps is very hygroscopic, which means it can absorb moisture easily and not store wet foods well.

Silicone coating is sprayed on the surface of the parchment paper to make it withstand temperatures up to 450°F, which is perfect for oven use. The coating also enhances the non-stick and moisture retention qualities of the parchment paper.

The paper from the parchment-making process is just covered with liquid food grade silicone and then dried in ovens (or dryers). The final paper is now non-stick, moisture-proof and can handle heat up to 450°F.

Another option is to use a wax coating on the surface of the parchment paper or inside it, to improve the moisture retention and non-stick features.

This makes the paper suitable for wrapping and storing food items with high moisture levels such as butter or fruits.

We don’t see wax coated parchment paper very often these days, do we? But your regular wax paper is really just a wax coated parchment paper!

The wax coating is either put on the surface of the paper or inside it.

d) Packaging

After the parchmentization, coating and drying processes, the parchment paper is cut and formed into different shapes and sizes, and then packed into containers for shipping.

Parchment paper is named after the old parchment paper (the writing one) which is made from specially prepared untanned skins of animals. It is so called because of the striking resemblance it bears with the old parchment paper.

What are The Characteristics of Parchment Paper?

Culinary parchment paper has the following characteristics:

Heat resistance: This means it can withstand high temperatures in the oven without burning or melting. This is achieved by the parchmentization process that changes the structure of the paper fibers and the extra silicone coating that adds a layer of protection.

Non-stick: This means it prevents food from sticking to the paper or the baking pan. This is achieved by the parchmentization process that reduces the surface roughness of the paper and the extra silicone or wax coating that creates a smooth and slippery surface.

Moisture proof: This means it resists water and moisture from penetrating the paper or escaping from the food. This is mainly achieved by the wax or silicone coating that seals the pores of the paper, although the paper after the parchmentization is moisture proof to a fair degree.

Odorless: This means it does not have any smell that can affect the flavor or aroma of the food.

Tasteless: This means it does not have any taste that can alter the flavor or quality of the food.

High wet strength: This means it does not tear or break easily when wet. This is mainly achieved by the parchmentization process that strengthens the bonds between the paper fibers.

Toughness: This means it does not rip or puncture easily when dry. This is mainly achieved by the parchmentization process that increases the density and thickness of the paper.

A good degree of pliability and flexibility: This means it can be folded, wrapped, or shaped easily without cracking or breaking. This is achieved by the combination of the parchmentization process and the coatings that make the paper soft and adaptable.

How Strong Is Parchment Paper?

The chemical conversion of the surface of unsized paper fibers into a thick gelatinous mass; by dissolving them in order to completely fill the present interstice so as to bond the whole fibers into a new homogeneous mass, makes the resulting paper both strong in water and under heat.

Silicone coated parchment paper can withstand oven temperatures upto 450°F. It may only begin to brittle around the exposed edges at temperatures slightly higher than that, and eventually smoke at greater temperatures. The paper can also withstand long boiling or soaking without softening or separating into its original fibers like normal papers do.

Wax coated parchment paper is more suited for microwaving or food storage since the wax coating on it is unstable at high temperatures.

In addition to all these, parchment paper will readily combust when it comes in contact with heating elements like those in toaster ovens or open flame. It is heat resistant but readily combustible. Something I figured you should know!

Where Can Parchment Paper Be Used?

In conventional ovens: The safe “heating temperature” for parchment paper in the oven is usually below 400°F. That’s what a majority of recipes today call for. For the maximum heating limit, it’s often clipped at 450°F. Above that, the paper becomes easily susceptible to disintegration.

In microwave ovens: Parchment paper is safe to use in microwave ovens. Unlike in conventional ovens where dry heat is used to cook the surface of food, in microwaves, food molecules are directly targeted by microwave radiation for cooking. Parchment paper is largely transparent to this microwave radiation and so it doesn’t get heated directly by it. Another material that is perfect for microwave usage is wax paper. It also appears to be transparent to microwave radiation too.

In toaster ovens: Just like in conventional ovens, food is cooked using dry heat from the outside in, in a toaster oven. So, the air inside gets very hot and therefore parchment paper is easily susceptible to chapping, charring or smoking at temperatures above 450°F. Another thing with toaster ovens is that care must be taken to ensure no part of the parchment paper is left hanging, to prevent possible contact with the heating elements or walls of the oven.

In air fryers: Perforated parchment paper is safe to use in an air fryer to make cleanup easier. The perforations ensure proper circulation of hot air around the cavity which will result in an evenly cooked food. A safety tip is to always make sure that the perforated parchment paper is a few centimeter below the heating coil and is pressed down properly by the weight of the food in order to avoid fire. Also, make sure to preheat the air fryer first before putting in the parchment paper otherwise it could fly off and start a fire.

Not recommend for broiling: Parchment paper is not recommended to be exposed directly under broilers for the same reason that it’s not supposed to be left hanging in toaster ovens – it may catch fire.

How Safe Is Parchment Paper?

Parchment paper is manufactured bleached or unbleached.

Chlorine bleached parchment paper is not entirely safe for cooking and food storage. It may leach harmful dioxin substances into food during these activities, although the amounts deposited are infinitesimally small and do not appear to present any health risk to individuals.

Then again, the very persistent nature of dioxins alongside their highly toxic potential means that they could still buildup to toxic levels over time and eventually present their health effects.

For this reasons and more, unbleached parchment paper and those bleached with substances other than chlorine are mostly preferred for everyday household use.

Read more on dioxins: Is parchment paper safe?

As for the silicone or wax coating on the surface of the parchment paper, they are all made from food grade materials which means they are safe and non-toxic even when they come in contact with food or are ingested.

Is Parchment paper biodegradable?

Silicone parchment paper is not biodegradable due to the silicone coating on it. Silicone cannot be broken down by living organisms and reincorporated into nature. So it is not biodegradable.

However, unlike plastic which can give off toxins when broken-down, high-grade silicone, the one used for coating kitchen wares, is chemically inert. This means that silicone parchment paper is friendly to the environment and does not contribute to environment degradation.

Is parchment paper compostable?

It is not entirely clear (from research) about the compostability of the silicone coating on parchment paper. However, uncoated parchment paper can be added to the compost pile.

What are other papers similar to parchment paper?

  • Wax paper: Paper coated with food grade wax.
  • Aluminum foil: Aluminum ingot rolled into a thin metal leave.
  • Freezer paper: Regular paper coated with plastic on one or both sides.
  • Silicone baking mat: Baking mat coated with food grade silicone.

What are the uses of parchment paper? 

The non-stick property of parchment paper make it useful for preventing baked goods from sticking to the surface of the pan. It eliminates the need for the traditional method of greasing the surface of the pan with cooking spray or butter, there by cutting the extra amount of fats and oils procured from this method.

The non-stick property is also useful as an interleave between sticky baked goods to ensure easy release. It’s also a good surface for working butter, dough and sifting ingredients.

As a heat sealant, parchment paper is useful for steam cooking certain kind of food like chicken breast, salmon or sea foods. The articles are enclosed in a packet made of parchment paper and steamed in their own juice for flavor, tenderness, and moistness.

As a moisture and vapor proof surface, waxed parchment paper is useful for storing moisture rich articles such as butter, cheese and fruits. It will prevent moisture escape and preserve the freshness and taste of the food better.

0 thoughts on “What Is Parchment Paper Made Of?”

  1. The phrase “parchment paper” is a perfect example of the need to disambiguate words (Jacques Derrida and others). There is “Culinary parchment paper” and then there is the kind of parchment paper used to write a legal document (e.g. the U.S. Constitution of 1789). But I am still not 100% clear on why both legal and culinary parchment paper are called “parchment paper”. Is it the lack of permeability? (I once worked at International Paper Company in Mobile, Alabama, and got assigned to be the “acid man” to keep the acid bath at the right pH level.) A friend once scoffed at the term “disambiguation” and the verb “to disambiguate”.


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