Novel approaches for reconstituted parchment from solely collagenous material are presented. The advantages and disadvantages of this infill technique are named, existing recipes which exclusively use collagenous material are analysed and modified. In a series of experiments, the possibilities to decrease or replace formaldehyde in existing recipes are explored and physical properties are investigated. As a result, two new recipes for reconstituted parchment are developed: the first one with a decreased amount of formaldehyde, the second one with potassium aluminium sulphate instead of formaldehyde. Their haptic and visual qualities are compared.

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