Quilon or Silicone

Quilon and Silicone are different types of coatings on the parchment baking paper that many kitchens and bakeries use daily. Parchment paper can also be left uncoated and unbleached but are usually coated with either quilon or silicone. These are some of the major differences between Quilon and Silicone.

But, what difference would the baking paper under the cookies possibly make? 

Silicone coated baking paper is the traditional choice of professionals in Europe and Asia. Whereas in the USA and Canada it’s more common for professionals to use Quilon coated baking paper. Many bakeries and restaurants use Quilon paper because it’s less costly than silicone paper. 

Parchment PaperStacy’s Cookies uses silicone paper anyway and the price difference isn’t a factor in my operation. 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, gloves, stainless steel bowls, mixer, trays…everything. The better choice in baking paper is just another extension of that.

Silicone is a non-organic natural product found in sand, quartz and rock, whereas 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. It’s oven proof up to 400°F.

Silicone paper is degradable, landfill safe and completely compostable.

Silicone paper displays a higher 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.

Silicone paper is more greaseproof and releases food more easily than Quilon coated paper. Quilon paper is better suited to drier items like buns and bread. Silicone paper is better for sticky, sweet items like cookies and cinnamon buns.

Silicone paper is more cost effective and 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 very quickly. Even before it’s been in the oven the Quilon paper has a much more “crispy” nature to it and once in the oven it hangs on to the bottoms of cookies more than the silicone paper does.

The two parchment papers look identical and no one would never know the difference when eating a cookie, but I want to provide healthy, hearty protein cookies and baked good that are just simple and delicious without additional contaminants.


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