Greaseproof Paper Vs Parchment Paper
Greaseproof Paper Vs Parchment Paper
If your kitchen crew is lining burger baskets with pricey baking parchment or watching toasted wraps cling to standard counter paper, you’re definitely leaking margin every service. The choice between greaseproof paper vs parchment paper really boils down to heat, moisture, and cost per unit.
Using the wrong paper can ruin your presentation, slow down ticket times, and waste your prep budget. Here’s the operational breakdown every Aussie café, bakery, and takeaway venue needs to stop overspending at the pass.
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What Is the Real Operational Difference?
Both types of paper can handle fats, but they play different roles in a commercial kitchen:
Greaseproof Paper
Greaseproof paper is made by refining wood pulp until the fibres are tightly interlocked, creating a barrier that resists oil. It’s designed to keep grease at bay, maintain breathability, and present your takeaway items beautifully.
- Best used for: Lining wire baskets, wrapping toasted sandwiches, wrapping takeaway burgers, separating deli cuts, and layering baked goods in display cabinets.
- Limitations: While it’s grease-resistant, it’s not non-stick. So, if you try to bake wet, sticky doughs or caramelised pastries on it in a combi oven at high temperatures, you’ll find it sticking to your food.
Parchment Paper (Baking)
Parchment paper, on the other hand, is treated with acid to give it a non-stick surface. It’s perfect for baking, as it can withstand higher temperatures without sticking to your creations.
- Best used for: Lining baking trays, rolling out dough, and making parchment pouches for cooking fish or vegetables.
- Limitations: It’s not as moisture-resistant as greaseproof paper, so it’s not ideal for wrapping items that might sweat or leak.
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In summary, knowing when to use greaseproof paper versus parchment paper can save your kitchen time and money. Choose wisely, and keep your margins intact!
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