What the heck am I talking about?
Quilon and Silicone are different types of coatings on the parchment baking paper that all kitchens and bakeries use daily. Parchment paper can also be left uncoated and unbleached but for now this post is just about the two different coatings. I’ll go over some of the major differences between Quilon and Silicone.
You might also be thinking, what difference would the baking paper under the cookies possibly make? More than you’d think actually.
Most western bakeries and restaurants use Quilon paper because it’s less costly than silicone paper. Stacy’s Cookies exclusively uses silicone paper anyway and these are my reasons for doing that.
First of all, I’m committed to producing the highest quality product possible using professional tools and the highest quality supplies I can find. I do this with my ingredients, hand tools, stainless steel bowls, mixer machine, trays…everything. The choice in baking paper is just another extension of that.
Silicone coated baking paper is the traditional choice of professionals in Europe and Asia. Whereas in the USA and Canada it’s more common to use Quilon coated baking paper. Quilon coated paper costs less than Silicone paper but it’s not necessarily better.
Silicone is a non-organic natural product found in sand, quartz and rock, but Quilon is a chemical that contains the heavy metal chromium. Silicone is the most abundant element on Earth after oxygen and it’s non-toxic when incinerated. Quilon, when incinerated becomes a potential toxic hazard and leaves behind trace elements.
Silicone is degradable, landfill safe and completely compostable. (win-win-win)
Silicone paper displays a high heat resistance and is ovenproof up to 425°F (220°C) and this type of parchment paper does not alter the taste of food during baking. I don’t want anything to mess with the taste of my cookies.
Silicone paper is more greaseproof and releases food more easily than Quilon coated paper. Silicone paper can be reused several times but Quilon paper can only be used once because it breaks down in the heat much more easily than Silicone and the paper becomes brittle.
That’s a lot of good qualities and benefits of using Silicone in my mind, it makes the cost difference between the two not even a consideration.
The two parchment papers look identical and most people would never know the difference when eating a cookie…but I want to provide a healthy, hearty protein cookie that’s just simple and delicious without contaminants.