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The kraft process involves treatment of wood chips with a hot mixture of water, sodium hydroxide (NaOH), and sodium sulfide (Na 2 S), known as white liquor, that breaks the bonds that link lignin, hemicellulose, and cellulose. The technology entails several steps, both mechanical and chemical. It is the dominant method for producing paper.
Parchment paper. Parchment paper for baking. Parchment paper, also known as baking paper, is a cellulose -based paper that has been processed so as to obtain additional properties such as non-stickiness, grease resistance, resistance to humidity and heat resistance. [1] [2] It is commonly used in baking and cooking as a disposable non-stick paper.
A roll of kraft paper. Kraft paper or kraft [1] is paper or paperboard (cardboard) produced from chemical pulp produced in the kraft process . Sack kraft paper (or just sack paper) is a porous kraft paper with high elasticity and high tear resistance, designed for packaging products with high demands for strength and durability.
Roll up the strudel tightly, tucking in the ends. Brush with clarified butter and transfer to the pre- pared baking sheet, seam side down. Dust with confectioners' sugar. Bake the strudel in the center of the oven until golden brown, 15 to 20 minutes. Re- move the baking sheet from the oven and let the strudel cool for 5 to 7 minutes.
Waxed paper (also wax paper, waxpaper, or paraffin paper) is paper that has been made moisture-proof and grease-proof through the application of wax . The practice of oiling parchment or paper in order to make it semi-translucent or moisture-proof goes back at least to the Middle Ages. Paper impregnated or coated with purified beeswax was ...
Make three 1-inch slits in the top crust to allow steam to escape during baking. Cover the edges of the crust with foil to prevent overbrowning. Bake for 40 minutes. Remove the foil from the crust edges and continue baking for 5 to 10 minutes longer, until the top crust is lightly browned and the fruit is bubbly.
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