The Difference Between Baking Paper vs Greaseproof Paper

In the realm of culinary arts and food preparation, the terms "baking paper" and "greaseproof paper" are often used, sometimes interchangeably, yet they possess distinct characteristics and functionalities. These specialized papers are engineered to provide non-stick surfaces, heat resistance, and barrier properties, making them indispensable in both professional and domestic kitchens. Understanding their composition, properties, and optimal applications is crucial for achieving desired results in food preparation and packaging.

Baking Paper (Parchment Paper)

Baking paper, commonly known as parchment paper in some regions, is a cellulose-based paper that has been treated with a thin layer of silicone, typically on both sides. This treatment process, often involving a sulfuric acid bath or silicone coating, creates a non-porous, heat-resistant, and non-stick surface. The silicone coating, usually food-grade polydimethylsiloxane (PDMS), is applied at a density ranging from 0.5 to 1.5 grams per square meter (gsm) on each side. The base paper itself typically has a basis weight between 35 and 70 gsm, resulting in a final product weight of approximately 40 to 80 gsm.

Key Technical Data for Baking Paper:

Heat Resistance: Consistently withstands temperatures from -40°C to 220°C ( -40°F to 428°F), with some high-grade versions tolerating up to 250°C (482°F) for short periods.

Caliper (Thickness): Typically ranges from 45 to 80 microns (µm).

Air Permeability: Extremely low (<5>

Surface Energy: Very low surface energy (<20 mn="">

The primary function of baking paper is to provide a non-stick surface for baking, preventing food from adhering to pans and trays. Its heat resistance allows for even baking without scorching or burning the paper itself. The silicone coating not only ensures a non-stick surface but also makes the paper moisture-resistant, preventing it from becoming soggy when used with wet batters or ingredients.

Greaseproof Paper

Greaseproof paper is a type of paper that has undergone an extensive mechanical refining process called "beating" to break down the cellulose fibers. This process, which can last for several hours, creates a dense network of highly hydrated and fibrillated fibers that drastically reduce the pore size between them. The resulting paper has a density of approximately 0.8–1.0 g/cm³. Unlike baking paper, traditional greaseproof paper is not coated with silicone. Its grease resistance is an intrinsic property derived from its physical structure, achieving a Kit Rating of 5-6 (indicating high resistance to fat penetration) as per TAPPI T559 standards.

Key Technical Data for Greaseproof Paper:

Grease Resistance: High resistance to oils and fats, with a Kit Rating typically between 5 and 12.

Basis Weight: Generally ranges from 30 to 50 gsm.

Caliper (Thickness): Usually between 40 and 70 microns.

Porosity: Very low porosity, measured as<10 ml="">

Heat Resistance: Lower than baking paper, generally safe for use up to 180-200°C (356-392°F).

The fundamental property of greaseproof paper is its ability to resist penetration by greasy or oily substances, making it ideal for wrapping and storing fatty foods. However, it is not entirely non-stick unless specifically treated, and it lacks the high heat resistance of silicone-coated baking paper.

Application Scenarios

The distinct properties of each paper type dictate their ideal applications in various settings.

Baking Paper Applications:

Lining Baking Trays: The primary use is to line baking sheets and cake tins, providing a non-stick surface for cookies, pastries, breads, and cakes. This eliminates the need for greasing pans and simplifies cleanup.

En Papillote Cooking: Used to create sealed parcels for steaming fish, vegetables, and other ingredients in the oven, locking in moisture and flavor.

Pastry Work: Placed between layers of pastry dough during rolling to prevent sticking without adding extra flour.

Decorative Uses: Can be used as a stencil for dusting powdered sugar or cocoa onto desserts.

Non-Culinary Uses: In crafts and DIY projects, its non-stick properties are useful for protecting surfaces from glue or paint.

Greaseproof Paper Applications:

Food Wrapping: Ideal for wrapping sandwiches, burgers, butter, cheese, and greasy baked goods like doughnuts to absorb minimal grease and prevent staining.

Packaging: Widely used in the food industry for lining boxes of chocolates, biscuits, and fast food to create a grease barrier.

Interleaving: Placed between layers of sticky foods (e.g., baked goods, candies) to prevent them from adhering to each other during storage or transport.

Microwave Use: Suitable for covering foods in the microwave to prevent splatters while allowing steam to escape, though care must be taken as it is not always microwave-safe (check manufacturer's instructions).

Maintenance and Care

While both baking and greaseproof paper are generally designed for single use, understanding their limitations and proper handling can ensure optimal performance and safety.

Baking Paper Care:

Baking paper is a single-use product. Reusing it is not recommended as the silicone coating can break down, and food residues can burn upon subsequent uses, potentially affecting flavor and safety. For storage, keep the roll or sheets in a cool, dry place away from direct sunlight to prevent the paper from becoming brittle or the silicone coating from degrading. If using pre-cut sheets, ensure they are stored flat to avoid creases that could trap air bubbles under the paper when lining a pan. Do not use baking paper under a broiler (grill) or in direct contact with open flames, as temperatures can exceed its resistance and cause it to ignite. Always cut the paper to fit the pan precisely; allowing it to overhang can cause the edges to brown or catch fire if they touch the oven walls or elements.

Greaseproof Paper Care:

Like baking paper, traditional greaseproof paper is also intended for single use. Its grease resistance can be compromised if it becomes wet or abraded. Store it in a dry environment, as humidity can reduce its effectiveness as a grease barrier. When using it for microwave splatter protection, ensure it does not directly touch the heating element or come into close contact with very fatty foods that might get extremely hot and compromise the paper's integrity. Avoid using it in a conventional oven at high temperatures, as it lacks a protective coating and can scorch, burn, or even ignite at temperatures exceeding its rating. For wrapping, ensure the food is not excessively hot, as steam can weaken the paper.

A modern variant exists known as greaseproof parchment paper, which combines the silicone coating of baking paper with the dense structure of greaseproof paper. This hybrid offers both non-stick properties and superior grease resistance, broadening its application range. Its maintenance follows the same guidelines as standard baking paper, with an emphasis on avoiding reuse.