Guest
Does anyone know what the composition of this product is and what materials it is made from? I have noticed that when I bake, bits of the baking paper stick to my dough. Could this possibly be harmful to my health?
Can anyone tell me about this?
Kind regards
Jeremiah
Guest
Hello Jeremiah
Although I assume that this shouldn't be a problem, I can't confirm this off the top of my head. However, I have forwarded your question to the responsible department so that I can provide you with a precise answer as soon as possible.
Best regards
Sarah, Migipedia team
This link may help in part?!
http://www.materialarchiv.ch/detail/638#/detail/638/backtrennpapier
Guest
Hello Sarah, Istanbul,
thank you for your message, for your effort.
Kind regards
Jeremiah
Guest
Hello Sarah,
I have not yet received a reply from the responsible party that you informed about my baking paper concern. I have therefore decided not to buy the Tangan baking release paper sold in Migros in future. This stuff sticks to the dough like silicone!
I am generally very disappointed with Migros. I recently discovered on the shelves that this synthetically produced sweetener called aspartame is actually sold in large doses. I couldn't believe my eyes! Every child knows that this stuff is carcinogenic. How is it possible that Migros sells this product? At the expense of people's health! I have to say, this is really crazy. In comparison, my problem with the Tangan baking release paper, which is also not to be underestimated, is almost harmless.
Nevertheless, thank you for your efforts and I remain
with kind regards
Jeremiah
Guest
Hello Jeremiah,
You won't believe me! After I tried this Tangan I somehow felt sick all day long. Of course, the cause could lie elsewhere, but chemistry is chemistry! I feel the same way about aspartan as you do. I think that Migros was almost imprudent to sell this aspartame. Of course I remain loyal to Migros, everyone at the checkout is so friendly, simply great!
Hello Jeremia,
I have been using Backstar for years (picture at "Rezepte Wunderbar bei Backstar"). I occasionally make a quiche, cheese pie, spintat pie, onion pie or anything mixed with or without diced bacon with ready-made dough but not rolled out. I also use the baking paper for Dürüm, which I fill, and Jufkas. I have never had any vapors or sticking, but I can only use the paper once, even though it says it can be used several times! One roll lasts a very long time for me, as I usually cut the sheet in half so that it fits on the baking tray in the baking grill.
Here is another link to Backstar: http: //www.alustar.ch/index.html
I don't share your concerns about aspartame. Here is a text from me on the subject:
http://www.migipedia.ch/de/node/189289#post-189289
Best regards
Istanbul
Hello Winderwoman, hello Jeremiah
I don't quite agree with your comments.
Regarding the Tangan: I have been using the Tangan baking release paper almost every day for years. It has never stuck to my dough (how firm is your dough?), let alone ever made anyone sick. Incidentally, we are all still totally healthy today....
About aspartame: Seriously Jeremiah? If Migros removed everything from its shelves that was ever suspected of being carcinogenic, we'd be left with empty shelves. I'm more of an eco-enthusiast, but I think you're reacting a little too strongly. By the way, obesity is also said to be carcinogenic, let's remove everything from the range that can cause obesity? And oh yes, Migros still sells chips too. And sun cream. And not forgetting all products that are already sweetened with aspartame, and and and.... As I said, the shelves would be empty.
Guest
Hello Jeremiah
I'm sorry that we haven't been able to give you a proper answer yet. I will check again for you in a moment.
Best regards
Sarah, Migipedia team
Hello everyone
I agree with Jeremiah and Wonderwoman on the subject of aspartame. Maybe one or the other is interested. But I can highly recommend the book "Symbiosis of Power" by Michael von Dexheim. There is also an interview with him on YouTube (just enter his name) I don't want to say any more about it ;)
On the actual subject of baking release paper: I have been using it for years and have never had a bad experience with it. When the raw dough has a liquid consistency and you have finished baking, you have to let everything cool down, otherwise it can start to stick. But I can't say whether it is poisonous/harmful. Anyway, I'm still alive *smile*
The healthiest diet contains some kind of toxins, unfortunately you can do whatever you want :( Keeping your eyes, ears and all other senses open is and remains the only thing we can do. - And above all, think outside the box.
Guest
Hello Rebecca07,
thank you for your contribution.
A friendly greeting
Jeremiah
