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I run just a little hotter 220F to 240F.
I will say one thing... don't buy Regency paper. I did 2 or 3 presses and stopped. This stuff absorbs and passes through like paper towels. LOL
This must be paper specific.
I have some Reynolds I use for making bread. I'll try that next.
I'm surprised how porous this stuff is.
I will say one thing... don't buy Regency paper. I did 2 or 3 presses and stopped. This stuff absorbs and passes through like paper towels. LOL
This must be paper specific.
I have some Reynolds I use for making bread. I'll try that next.
I'm surprised how porous this stuff is.
G
Gr33nSanta
Ive been using paperchef I buy at walmart , ever since I started, kicked the crap off of the Reynolds I first bought. I really like the paper chef. Sometimes I think there is contaminants in my rosin then I realize the contaminants are trapped in the paperchef paper. I like how they have super long rolls like 120+ ft long, so the first 2/3 of your package the paper does not curl up like crazy. If you know what I mean....
Costco brand, and Reynolds premium
I use kirkland from costco and have never seen it bleed through.
if you're getting bleed-through,it can really only be down to 2 things.
1) a hole you have unintentionally caused during the process (easily done by enclosing the rearward portion of your parchment between the plates)
2) your parchment is porous which seems unlikely
1) a hole you have unintentionally caused during the process (easily done by enclosing the rearward portion of your parchment between the plates)
2) your parchment is porous which seems unlikely
It's not holes. It's a ring all the way around the puck and it's dotted.
And...paper is incredibly porous. If you don't believe me, try getting a sheet of paper to hold water. LOL
I may press something tonight. If I do, I'll post a pic.
And...paper is incredibly porous. If you don't believe me, try getting a sheet of paper to hold water. LOL
I may press something tonight. If I do, I'll post a pic.
parchment paper holds water pretty well. its not porous i dont think. its coated.
I get that dotted ring with Kirkland brand, always thought it was from excess pressure. I need to put a gauge in-line to monitor pressure
all paper is porous. I had some japanese parchment that was terrible for rosin, bled through like crazy. I would have slight bleed through with reynolds, so I always would double up the parchment to keep my plates cleaner and as an added security in case of a blow out.
The 35lb black label parchment paper I just started using doesnt really bleed through at all and is very durable...makes me wonder how good the 50lb paper works. The 35lb feels alot tougher than reynolds.
The 35lb black label parchment paper I just started using doesnt really bleed through at all and is very durable...makes me wonder how good the 50lb paper works. The 35lb feels alot tougher than reynolds.
paper is porous for sure
but as kut says, parchment has been treated and coated to make sure it is not porous, that's what makes it parchment, it's the porous nature of paper which would make most foods stick to it.
I'm still working through my case of RAW rolls, only time I've ever seen or felt any rosin on the other side of the paper was when I'd ripped it with pressure.
but as kut says, parchment has been treated and coated to make sure it is not porous, that's what makes it parchment, it's the porous nature of paper which would make most foods stick to it.
I'm still working through my case of RAW rolls, only time I've ever seen or felt any rosin on the other side of the paper was when I'd ripped it with pressure.
That's exactly what I get. I thought it was normal, till people said different
If you've ever made bread and let your dough proof on parchment, it definitely absorbs some moisture.
Sometimes I use an ice pack to help collect sappy rosin as well, and it will absorb water once the ice pack starts to sweat.
Sometimes I use an ice pack to help collect sappy rosin as well, and it will absorb water once the ice pack starts to sweat.
G
Gr33nSanta
I agree, the only time i ve seen bleed through was when I get a tear in it, sometimes from a branch, or too much pressure.
I agree that is has to be porous to some extent because when I sprinkle my water hash over parchment the parchment helps draw the moisture out, the only way for this to be possible is if parchment paper was porous. You can tell after the hash has dried the parchment paper is wrinkly.
Here are a couple shots of this afternoon's press.
Both pics are the outside (plate side) of the parchment. You can still see the rosin inside the parchment waiting to be collected.
In this case, the ring goes about 1/4 of the way around the puck. In some cases it's all the way around and in other cases, not there at all.
You can also see that's a bleed, not a tear. I did read a number of baking sites that said fats will soak the coating and then separate the paper fibers on parchment. Also, parchment is good to 240F (so it says on the box). That's just about where I press.
Lots of strikes.
But, you can see that there's definitely no tear and this is a bleed through, yes? If not, I'll take a better pic.
OK, now that I have talked about it, I'll bet it's the temp I press at.
Poll... of the people who are having problems with bleed, who is pressing hot like me at around 240F
And same back at ya.... if you're not bleeding, are you pressing at lower temps?
And, on another topic.....I tried the Reynolds (not premium, just regular) today and it didn't seem too different than the Kirklands. Except, when I tried to transfer from one to the other, it always stuck way harder to the Reynolds than the Kirkland. In fact, it was very difficult to transfer from Rey to Kirk but very very easy to go from Kirk to Rey. So, I would say the Kirkland is probably a little more "non-stick".
I did not get a chance to try the Reynolds "Foil One Side" parchment.
I did try the Regency again and it is total crap. Real real thin compared to the others and bled like crazy. So thin, the paper tore several times while gathering the rosin. Terrible stuff.
Both pics are the outside (plate side) of the parchment. You can still see the rosin inside the parchment waiting to be collected.
In this case, the ring goes about 1/4 of the way around the puck. In some cases it's all the way around and in other cases, not there at all.
You can also see that's a bleed, not a tear. I did read a number of baking sites that said fats will soak the coating and then separate the paper fibers on parchment. Also, parchment is good to 240F (so it says on the box). That's just about where I press.
Lots of strikes.
But, you can see that there's definitely no tear and this is a bleed through, yes? If not, I'll take a better pic.
OK, now that I have talked about it, I'll bet it's the temp I press at.
Poll... of the people who are having problems with bleed, who is pressing hot like me at around 240F
And same back at ya.... if you're not bleeding, are you pressing at lower temps?
And, on another topic.....I tried the Reynolds (not premium, just regular) today and it didn't seem too different than the Kirklands. Except, when I tried to transfer from one to the other, it always stuck way harder to the Reynolds than the Kirkland. In fact, it was very difficult to transfer from Rey to Kirk but very very easy to go from Kirk to Rey. So, I would say the Kirkland is probably a little more "non-stick".
I did not get a chance to try the Reynolds "Foil One Side" parchment.
I did try the Regency again and it is total crap. Real real thin compared to the others and bled like crazy. So thin, the paper tore several times while gathering the rosin. Terrible stuff.
Attachments
Pressure and or temperature is probably the issue. I haven't seen bleed through with hand pressure(600-1200 PSI)
I got purple a few times, but only from pressing way too fresh.
And so it was. Borderline.
