writes:
>tert in seattle wrote:
>
>>
>> >> I'm not so sure that is always true about it containing silicone, mine
>> >> doesn't. And I can assure you that large commercial bakeries do not
>> >> use silicone paper for anything.
>> >
>> >If it doesn't have silicone is is not parchment paper. By definition,
>> >parchment paper is treated with silicone. Large bakeries do use them. FWIW
>> >but googling "bakery supplies parchment paper" the first hit was a
>> >commercial supplier that sells parchment paper pre-cut to baking pan sizes
>> >in boxes of 1,000 sheets, hardly the quantity for home use, since most
>> >rolls sold for household use are only 30-40 feet long.
>>
>> I believe sheet pan paper has an indefinite shelf life
>
>It had better, because 1,000 sheets would last me a life time. A 30 foot roll
>lasts 2-3 years around my house, so imagine how long 2,000 feet of it would
>last (close to 70 years). Obviously, there is a commercial use for parchment
>paper (with silicone), contrary to Sheldon's suggestion that large commercial
>bakeries do not use it.

obviously you don't do enough baking

but you could always pass it on to your kids...

tert in seattle wrote:

>
> >It had better, because 1,000 sheets would last me a life time. A 30 foot roll
> >lasts 2-3 years around my house, so imagine how long 2,000 feet of it would
> >last (close to 70 years). Obviously, there is a commercial use for parchment
> >paper (with silicone), contrary to Sheldon's suggestion that large commercial
> >bakeries do not use it.
>
> obviously you don't do enough baking
>
> but you could always pass it on to your kids...

I do a fair amount of baking. I just don't use much parchment paper. In the last
week and a half I have made a batch of date squares, chocolate chip cookies and a
peach pie. The only thing that needed parchment paper was a turnover made with
the leftover dough. The last thing I remember using it for was pan liners for
light fruit cakes at Christmas.


If I did do more baking, and used parchment paper, a 1,000 sheet pack would be
enough to make a tray full of sweet and fattening food every day for almost three
years. But I don't. So a 30 foot roll every 2- 3 years suits me just fine.

Point is, that contrary to Sheldon's claim that commercial bakeries don't use
it....... they do.