Greaseproof Paper vs. Parchment Paper

Apr 15, 2025 Kaifeng Specialty Paper Viewd 33

Greaseproof vs. Parchment Paper: Differences Explained

Greaseproof Paper is made by mechanically refining wood pulp to create dense, non-porous cellulose fibers that naturally resist oils. No chemical coatings.

Parchment Paper features a food-grade silicone coating (quartz or sand-derived) on both sides, creating a heat-resistant, non-stick surface.

Key Performance:

Property Greaseproof Paper Parchment Paper
  Max Temp   205°C (400°F)   230°C (450°F)
  Oil Resistance   Excellent   Good (but not its primary purpose)
  Moisture Barrier   Poor   Moderate
  Reusability   Single-use   2-3 uses if undamaged

Pro Tip: For candy makers, parchment's silicone coating prevents sugar crystallization better than greaseproof paper.

 

     

 

Applications

Commercial Kitchen Uses

Parchment Paper Dominates In:

    • Bakeries: Lining sheet pans for consistent cookie browning

    • Restaurants: En papillote (steamed) fish preparation

    • Meal Prep: Separating burger patties for freezing

Greaseproof Paper Excels At:

    • Fast Food: Wrapping greasy items like fish & chips (absorbs 20% less oil than parchment)

    • Delis: Interleaving cheese slices to prevent sticking

    • Confectionery: Hand-rolling pralines without coating transfer

Home Kitchen Hacks

Use parchment for:

    • DIY piping bags (fold into cones)

    • Easy cleanup when rolling pastry dough

Use greaseproof for:

    • Microwave splatter covers

    • Protecting countertops when decorating cakes

 

What Manufacturers Don't Always Tell You

Temperature Testing Insights

  • Parchment paper begins darkening at 220°C (428°F) but remains stable up to 230°C. Beyond this, the silicone breaks down, potentially releasing trace volatiles.

  • Greaseproof paper chars at 210°C when exposed to direct oven elements (like broilers).

FDA & EU Compliance

  • Parchment: Must use food-grade silicone (FDA 21 CFR 175.300 compliant)

  • Greaseproof: Bleach-free options available for organic certification

Real-World Testing

We roasted vegetables at 200°C for 45 minutes:

  • Parchment: No sticking, easy release

  • Greaseproof: Mild sticking, edges curled upward

 

Cost Analysis for Bulk Buyers (2024 Pricing Trends)

Price Benchmarks (Per 100 Sheets):

Type Consumer Price Commercial Bulk Price
  Standard Parchment   12−15   8−10 (500+ sheets)
  Greaseproof Rolls   6−8   3−5 (1000ft rolls)

ROI Considerations:

  • Bakeries: Pre-cut parchment sheets reduce labor costs by 15% vs. tearing rolls

  • Food Trucks: Greaseproof saves $0.02 per wrapped burger vs. parchment

Hidden Costs Alert:

  • Silicone-coated parchment adds $0.0003/sheet in disposal fees (non-recyclable in many municipalities)

 

Sustainability

End-of-Life Options:

  Greaseproof Parchment
  Home Compostable   Yes (unbleached)   Rare (only specialty brands)
  Industrial Composting   Sometimes   No (silicone barrier)
  Recycling   Possible if clean   Almost never

Innovations to Watch:

  • Mushroom-based greaseproof barriers (in development)

  • Silicone-free parchment alternatives using rice bran wax

 

FAQ

Q: Can I use parchment paper in air fryer?
A: Yes, but, first, use weights or perforated sheets to prevent flying; secondly, maximum 200°C to avoid silicone breakdown.

Q: Why does greaseproof paper stick to muffins?
A: It lacks parchment's silicone layer. Solution is to  Lightly grease the paper first.

Q: Which is better for freezing meat?
A: Parchment. Because its moisture resistance prevents freezer burn better.