Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper.
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Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid[1] (a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper, a process which is reversed by washing the chemicals off followed by drying. This treatment forms a sulfurized cross-linked material with high density, stability, and heat resistance, and low surface energy – thereby imparting good non-stick or release properties. The treated paper has an appearance similar to that of traditional parchment.
The stickless properties can be also achieved by employing a coated paper, for which a suitable release agent — a coating with a low surface energy and capability to withstand the temperatures involved in the baking or roasting process — is deposited onto the paper's surface; silicone (cured with a suitable catalyst) is frequently used.
A common use is to eliminate the need to grease sheet pans and the like, allowing very rapid turn-around of batches of baked goods. Parchment paper is also used to cook en papillote, a technique where food is steamed or cooked within closed pouches made from parchment paper.
Bakery paper can be used in most applications that call for wax paper as a non-stick surface. The reverse is not true, as using wax paper will cause smoke in the oven and affect taste.