Units of paper quantity was ordered by the ream of 480 sheets. In 1840, a ream in Lisbon was 17 quires and 3 sheets = 428 sheets, and a double ream was 18 quires and 2 sheets = 434 sheets; and in Bremen, blotting or packing paper was sold in reams of 300 (20 quires of 15 sheets). A mid-19th century Milanese-Italian dictionary has an example for a "risma" (ream) as being either 450 or 480 sheets. In the UK in 1914, paper was sold using the following reams: Reams of 500 sheets were mostly used only for newsprint. Since the late 20th century,
Parchment paper Parchment paper Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper or baking paper. They should not be confused with waxed paper, also known as wax paper or rarely as butter paper. Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid (a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper. This treatment forms a sulfurized cross-linked material with high density, stability, and heat resistance,