Boo Boo
Yesterday I bought PACLAN white paper for baking, there was no brown one. Tell me, does it stick to it or not and should it be lubricated? I used to use brown, nothing stuck at all.
I put the dough on Kifle and I'm very afraid that the rolls will stick tightly, as I had with the Chistyulya paper.
Alina
She also baked Kifle on white paper. I didn’t lubricate it - nothing stuck.
I also like brown more, but for some reason I can't buy it lately.
Boo Boo
Alina, thanks. You have given me hope.
Boo Boo
The paper is good, nothing stuck.
ivolga
I also used
brown paper PACLAN (Germany), very, very good paper.
Can even be used multiple times to save money

When it ended, I bought Polish AZUR.
It is imperative to lubricate. She baked bread, so the bread separated from the unlubricated form, but nothing from the paper: it stuck tightly!
I tried to soak, scrape off, but patience was only enough for 5 sq. Cm.
I looked at my bread in a piece of paper for a long time, and decided to write,
what is this I didn't like AZUR paper at all... Better no paper at all!

Baking paper

I finish writing in 1.5 hours:
A cake has just been baked. I baked it on LOTS of greased paper.
So: barely tore it off. The paper was torn off along with the bread, and then the pieces of bread were inserted in their place.

I decided that I will not throw the paper away, you can wrap something in it.

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