Waxed, greaseproof, and baking paper: differences and uses

Waxed paper

Its coating helps control moisture and grease transfer. It is used to wrap or separate foods under conditions compatible with its technical data; not every waxed paper should be assumed oven-safe.

Greaseproof paper

It is designed to limit oil migration and maintain a clean presentation. It suits fatty foods, separators, and wraps, with resistance defined for each product.

Baking paper

It is designed to work at elevated temperatures and make handling or release easier. Maximum temperature and exposure time should be confirmed in the technical specification.

• Define direct or indirect food contact.
• Identify process moisture, grease, and temperature.
• Validate exposure time and storage conditions.
• Request conformity documents for the application.

The right choice starts with the process

There is no universal paper for every food. Sharing the recipe, process, expected shelf life, and distribution method makes a more precise solution possible.

Frequently asked questions