There is one question that might occur to you as soon as you start a baking business, which is the choice of paper. Baking paper and greaseproof paper are two of the popular options that are easily mistaken. Although they are similar, they also have different uses and benefits depending on the nature of the baking or cooking you are involved in.
In this article, we will learn the main differences between baking paper vs greaseproof paper, including their characteristics and applications in the kitchen, so that you can make a smart decision in your home.
What Is The Baking Paper?
Parchment paper or baking paper is heat-resistant, non-sticking paper that is coated with silicone. This coating also makes it good to use during high-heat baking since it can be used at temperatures up to approximately 220 °C (425 °F); however, at elevated temperatures, it can begin to brown.
Baking trays and cake tins are usually lined using baking paper, which eliminates the sticking of the food. It will help save you the greasing process of buttering or oiling your pans; it is therefore the best alternative when it comes to baking and roasting. Baking paper can also be used to:
- When you need to roll out dough:
Place two sheets of baking paper on opposite sides of your dough to roll it out without extra flour.
- Cooking en papillote:
En papillote is a cooking dish used in France where the food is cooked on parchment paper to help seal the moisture and the flavor.
- Icing bags:
The baking paper can also be formed into an icing bag to decorate the cakes and cookies.
Due to the versatility attributes of baking paper, it is a very important product in most kitchens, especially when baking cookies, cakes, pastries, and even when roasting vegetables.
What Is Greaseproof Paper?
Greaseproof paper is paper with resistance to grease, as the name implies. It is, however, not non-stick as is the case with baking paper; that is, it is not coated with the silicone coverage. Greaseproof paper is typically composed of unbleached paper and is naturally resistant to fats and oils, and so is often used to wrap greasy or fatty foodstuffs.
Greaseproof paper can be used in the oven, but may be limited in use beyond approximately 200 °C (400°F), and may not be as satisfactory as baking paper above that temperature. These are some of the common uses of greaseproof paper:
- Wrapping food:
It is ideal to wrap sandwiches, greasy foods, or food such as bacon and sausages.
- Lining pans:
It is possible to line a greaseproof paper into a baking pan or a tart case, but you should grease it on both sides. It is specifically practical when doing blind baking with pastry weights.
- Preservation and packaging:
Greaseproof paper is commonly used to store food on and as a cover in envelopes, such as in take-out and fast foods.
Greaseproof paper is not the most appropriate choice to be used in all kinds of baking, and it lacks the non-stick quality. It is, however, a great wrap to use on and store food and especially in more relaxed or natural packaging.
Differences Between Baking Paper and Greaseproof Paper
| Feature | Baking Paper | Greaseproof Paper |
| Coating | Silicone-coated (non-stick) | No coating (grease-resistant) |
| Heat Resistance | Up to 220°C (425°F) | Up to 200°C (400°F) |
| Non-Stick | Yes | No (requires greasing) |
| Best For | Baking, roasting, lining pans, en papillote | Wrapping food, lining pans (with greasing) |
| Common Uses | Cookies, cakes, pastries, rolling dough, icing bags | Sandwiches, greasy foods, blind baking |
| Durability | More durable and tear-resistant | Less durable than baking paper |
| Appearance | Usually white or off-white | Typically brown or unbleached |
When to Use Baking Paper
The Baking paper is the preferred choice when it comes to non-sticking baking and cooking activities. It comes in handy when one does not want to use butter, oil, or flour to prevent sticking in any scenario. These are some of the situations where baking paper is most suitable:
- Cooking Cookies and cakes
- Roasting vegetables
- En papillote cooking
- Rolling dough
You also use it when you are baking to use baking papers whenever you need to bake a product that requires high temperatures, and in case you need the baked goods to come out of the pan cleanly without spilling any food.
When to Use Greaseproof Paper
Although the greaseproof paper is less dexterous as compared to the baking paper, it also has its significant applications, particularly in regard to food wrapping and storage. Greaseproof paper may be used in the following manner:
- Wrapping of greasy foods or sandwiches
- Pans to blind bake
- Food presentation
Given that greaseproof paper lacks the non-stick quality of baking paper, it will be more appropriate under circumstances when the food that is cooked using it does not require handling or sliding out of a pan immediately or with ease, and when its resistance to grease matters most, as opposed to its non-stickiness.
Conclusion
Both types of paper are valuable in the kitchen, but they have a few differences, which means that each is just more suited to a specific purpose. The non-stick nature of baking paper and its resistance to high temperatures make it the most appropriate paper when doing most of the baking and roasting activities. Greaseproof paper is more appropriate when wrapping foods and storing fatty substances. When you know their specific peculiarities, you will be able to choose greaseproof paper vs baking paper for your next cooking or baking project without any trouble.
