Greaseproof paper, often known as wax paper, is coated on both sides with a thin layer of wax. This makes it useless for baking on, as the wax melts (and could even catch fire) - thus unless you intend to offer wax-coated Panini, you should avoid using it when delivering hot food products. The wax barrier, on the other hand, makes it ideal for cold items with a higher fat content, such as pastries or cheese.
Butcher paper is coated with polyethylene and is a cost-effective alternative to wax paper, but it is not as grease-resistant as wax paper and will leave an unattractive grease stain if used to wrap pastries or cakes with a high fat content. Butcher paper, on the other hand, is a terrific option for a low-cost sandwich wrapper. Layered butcher paper is also popular with butchers for wrapping fresh meat or fish — the ‘peach treated' version, which has an orangey-brown colour, is especially efficient at hiding blood.
What's the difference between printed greaseproof paper and baking parchment, you might wonder? Both seem nearly identical, and many brands sell both for a tiny price difference. The main distinction is heat resistance! A silicone coating is applied on baking parchment, giving it qualities similar to greaseproof paper (non-stick, moisture resistant). It does, however, have the advantage of being exceedingly heat resistant. This makes it ideal for wrapping any items with a high moisture or fat content that will be served hot.
When picking food-wrapping materials, there are a few things to keep in mind.
Placement on the market
Consider the aesthetic of different food-wrapping materials; if you offer good foods and charge a premium, your clients may not appreciate cheese that has been wrapped in cling film hastily. Greaseproof paper is a more upscale and appealing option.
Translucence
Greaseproof and parchment paper are translucent, making them a fantastic choice if you want the product's colour to stand out.
Branding
You might wish to personalise your wrapping paper by stamping or printing a logo on it — some materials, such as wax paper and butcher paper, lend themselves perfectly to this.
If your company and customers care about the environment, you should look into which food-wrapping materials have the lowest carbon footprint. Most cling films and butcher papers are not recyclable; greaseproof paper is recyclable but not biodegradable; and parchment paper is usually recyclable and biodegradable. If you are looking for printed greaseproof paper suppliers, you can rely on Superior Paper.
The quickness and convenience with which food is wrapped
All varieties of food-wrapping paper are available in rolls, which are significantly more convenient for busy stores than sheets, which take up a lot of space and are easily scuffed and destroyed. Some of its benefits include:
• It can be put on the wall or on the work surface.
• It helps you to rapidly cut food-wrapping paper while maintaining a nice, professional appearance.
• It saves room by storing and dispensing food-wrapping paper rolls.
• It's also clean and hygienic.
Butcher paper is coated with polyethylene and is a cost-effective alternative to wax paper, but it is not as grease-resistant as wax paper and will leave an unattractive grease stain if used to wrap pastries or cakes with a high fat content. Butcher paper, on the other hand, is a terrific option for a low-cost sandwich wrapper. Layered butcher paper is also popular with butchers for wrapping fresh meat or fish — the ‘peach treated' version, which has an orangey-brown colour, is especially efficient at hiding blood.
What's the difference between printed greaseproof paper and baking parchment, you might wonder? Both seem nearly identical, and many brands sell both for a tiny price difference. The main distinction is heat resistance! A silicone coating is applied on baking parchment, giving it qualities similar to greaseproof paper (non-stick, moisture resistant). It does, however, have the advantage of being exceedingly heat resistant. This makes it ideal for wrapping any items with a high moisture or fat content that will be served hot.
When picking food-wrapping materials, there are a few things to keep in mind.
Placement on the market
Consider the aesthetic of different food-wrapping materials; if you offer good foods and charge a premium, your clients may not appreciate cheese that has been wrapped in cling film hastily. Greaseproof paper is a more upscale and appealing option.
Translucence
Greaseproof and parchment paper are translucent, making them a fantastic choice if you want the product's colour to stand out.
Branding
You might wish to personalise your wrapping paper by stamping or printing a logo on it — some materials, such as wax paper and butcher paper, lend themselves perfectly to this.
If your company and customers care about the environment, you should look into which food-wrapping materials have the lowest carbon footprint. Most cling films and butcher papers are not recyclable; greaseproof paper is recyclable but not biodegradable; and parchment paper is usually recyclable and biodegradable. If you are looking for printed greaseproof paper suppliers, you can rely on Superior Paper.
The quickness and convenience with which food is wrapped
All varieties of food-wrapping paper are available in rolls, which are significantly more convenient for busy stores than sheets, which take up a lot of space and are easily scuffed and destroyed. Some of its benefits include:
• It can be put on the wall or on the work surface.
• It helps you to rapidly cut food-wrapping paper while maintaining a nice, professional appearance.
• It saves room by storing and dispensing food-wrapping paper rolls.
• It's also clean and hygienic.
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