Units of paper quantity size and type of paper being sold. Reams of 500 sheets (20 quires of 25 sheets) were known in England in c1594; in 1706 a ream was defined as 20 quires, either 24 or 25 sheets to the quire. In 18th- and 19th-century Europe, the size of the ream varied widely. In Lombardy a ream of music paper was 450 or 480 sheets; in Britain, Holland and Germany a ream of 480 sheets was common; in the Veneto it was more frequently 500. Some paper manufacturers counted 546 sheets (21 quires of 26 sheets). J.S. Bach's manuscript paper at Weimar
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,