Baking Paper Vs Greaseproof
Baking Paper Vs Greaseproof
If you spot someone on the prep line lining takeaway baskets with silicone baking paper or sliding standard greaseproof into a 220°C combi oven, you can bet money is walking out the door. The confusion around baking paper vs greaseproof is one of the most common operational mix-ups in busy Australian commercial kitchens.
Using the wrong sheet can ruin batch bakes, create greasy messes on wooden serving boards, or burn your budget on premium coatings when all you need is a basic oil barrier. Let’s break down how to choose the right sheet for the job, cut down on food prep waste, and stop overpaying for bench consumables.
Baking Paper vs Greaseproof: What Is the Actual Difference?
At first glance, both sheets might look similar on a stainless bench, but they serve completely different purposes during service.
Baking Paper (Parchment Paper)
Baking paper is treated with a non-stick silicone coating on both sides. This coating gives the sheet high heat resistance (typically safe up to 220°C–230°C) and true food-release properties. Wet batter, melted mozzarella, or caramelised marinades peel right off without tearing the paper.
Use baking paper exclusively for:
- Lining baking sheets and gastro trays in hot deck or combi ovens.
- Rolling delicate pastry dough without sticking.
- Reheating wet or cheesy items in high-heat sandwich presses.
Greaseproof Paper
Greaseproof paper is made by refining wood pulp until the fibres interlock so tightly that fats, grease, and light oils can’t penetrate through. Unlike baking paper, traditional greaseproof rarely has a silicone layer. It acts as an oil barrier, not a high-heat non-stick release liner. While it handles warm food cleanly, tossing it into a searing oven can scorch, curl, or stick to baked goods.
Use greaseproof paper for:
- Lining wire fry baskets, wooden boards, and takeaway burger boxes.
- Wrapping sandwiches, toasted wraps, bagels, and artisan rolls.
- Interleaving pastries, muffins, and croissants in display cabinets.
- Keeping grease off customer fingers and tabletops.
Common Mistakes That Waste Kitchen Margins
1. Using Baking Paper as a Basket Liner
Silicone baking paper costs significantly more per sheet to manufacture than greaseproof. Tearing off lengths of baking paper just to drop fried chips or a burger into a basket is a waste of your consumable budget for zero benefit. Stick to greaseproof for every customer-facing serve where heat release isn’t required.
2. Buying Rolls Instead of Pre-Cut Flat Sheets
Tearing rolls on a bench dispenser can really slow things down during a Friday lunch rush. Staff invariably tear uneven lengths, leave ragged edges, or toss out half-torn pieces. Pre-cut flat sheets stack neatly on the line, allowing you to pull one at a time and keep your presentation uniform.
3. Sizing Sheets Incorrectly
Using a large sheet in a small side-dish basket leads to excess paper hanging over the edge, catching stray sauce, and wasting paper pulp. Match your cut size directly to your tableware and takeaway containers:
- For standard burger baskets, wraps, and toasties: Go for a balanced square sheet like Greaseproof Paper – Yellow Gingham (Carton of 200) to ensure a clean presentation and grease absorption without excessive overhang.
- For loaded platters, fish and chips packs, or large tray displays: Step up to Greaseproof Paper – Yellow Gingham Large (Carton of 200) so grease doesn't seep through to outer cartons.
- For single pastries, brioche rolls, or side baskets: Minimise paper waste and unit costs by switching to pre-cut half sheets such as Greaseproof Paper – Yellow Gingham Half (Carton of 200).
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