If you’re handling food, baking, or packaging involving oily or greasy items, choosing the right material matters. Greaseproof paper offers a barrier against oil and grease while still allowing food to look and taste its best. Whether you’re lining a baking tray or wrapping takeaway items, the decision should be intentional and informed. In this guide we’ll explore how to pick, use and purchase greaseproof paper with confidence.
What is greaseproof paper
Greaseproof paper is a specially manufactured paper with a dense, low-porosity structure designed to resist penetration by fats, oils and moisture. While it may look like regular paper, the difference lies in how it’s made and treated. Some key features:
A high fibre density and minimal pore size to reduce absorption.
Surface treatments (such as CMC, alginates or special coatings) enhance oil repellent ability.
Suitable for food-contact use, often used for both cooking applications and food packaging.
Understanding this definition helps when comparing with parchment paper, wax paper or other specialty liners.
Why it matters for food & packaging
Food that is greasy or oily poses a challenge: packaging can leak, the consumer’s hands get dirty, presentation suffers, and food may degrade faster. Greaseproof paper helps mitigate those issues by:
Preventing grease from soaking through the wrapper or liner
Helping maintain food quality and appearance
Reducing cleanup (or avoiding greased trays)
Enabling safe food contact applications
For instance, a business wrapping burgers, baked goods or fried food will benefit by offering cleaner packaging and appealing presentation. As one supplier article notes: it is “specifically designed to resist grease and oil, making it an essential wholesale greaseproof material for baking and food packaging.” Also, if you run a baking process, lining trays or molds with this paper helps reduce sticking and ensures even baking.
Key benefits and practical advantages
Let’s break down the benefits so you can decide whether greaseproof paper is the right solution for you.
Non-stick and cleaner process
Food items won’t adhere to the tray or packaging as easily.
Simplified cleanup, less residue, less scrubbing.
Ideal for baking cookies, roasting vegetables, wrapping sandwiches or fatty items.
Better packaging integrity
When used in food-service or retail packaging, it prevents grease saturation.
Maintains wrapper strength and aesthetic quality.
Enhances brand perception when the packaging remains intact and clean.
Heat and moisture performance
Many greaseproof papers can withstand elevated temperatures, making them useful for baking or roasting.
Helps maintain moisture in food (when used appropriately) and resists oil migration.
Environmental & safety considerations
Some options are now marketed as biodegradable or compostable
If you’re sourcing for business, you might prefer a supplier who offers certified food-contact safe greaseproof rolls or sheets (for example, butcherpapers.com is noted among trusted suppliers in the region)
How it’s different from other kitchen papers
Since many types of specialty papers exist, let’s clarify how greaseproof paper stacks up against common alternatives:
Paper type
Primary coating/treatment
Common use
Difference compared to greaseproof paper
Wax paper (wax-coated)
Paraffin or wax coating

Parchment paper
Silicone coated (non-stick)
Baking, oven use
Focus is non-stick rather than oil-barrier; heat-resistance may differ.
Greaseproof paper
Dense structure + oil-repellent treatment
Wrapping flat greasy items, liners, baking
Designed specifically to resist oil and grease penetration rather than only stickiness.

In short: if your priority is resisting grease and oil (rather than just preventing sticking), greaseproof paper is the focused solution.
Uses and applications — from home to business
Here are ways to use greaseproof paper effectively.
Home and kitchen use
Line baking trays for cookies, pastries or roasted vegetables.
Wrap sandwiches, burgers or oily snacks for takeaway or lunch boxes.
Use as a liner for trays when baking fatty items (e.g., bacon-lines).
Create food-en papillote (wrapping fish or vegetables in paper) where you want controlled moisture release and oil resistance.
Commercial / food-service / packaging use
Wrapping fast-food items (burgers, wraps, fries) to prevent soak-through.
Bag liners, sandwich wraps, bakery item wraps.
Pan liners in professional kitchens where non-stick and grease management matter.
Custom printed greaseproof sheets for brand packaging (many suppliers offer print services).
When sourcing for business, you may want to work with trusted suppliers (for example butcherpapers.com) who carry food-grade greaseproof rolls, with certificate, consistent thickness, and bulk ordering support.
How to choose the right greaseproof paper
Here are criteria you can apply when selecting greaseproof paper for your needs:
Thickness / weight (gsm or g/m²): Heavier paper generally offers better barriers but may cost more.
Oil/grease resistance specification: Some suppliers publish “Kit” test or oil-penetration ratings.
Heat resistance: If you plan to bake or roast at high temperatures, check the max temperature rated.
Food-contact certification: Ensure it’s safe for direct food contact, compliant with relevant standards.
Eco credentials: If sustainability matters, look for compostable, recyclable, PFAS-free options.
Size and format: Rolls, sheets, custom sizes, printed options — choose what aligns with your workflow.
Supplier reliability: For business use, pick a supplier who offers consistent quality, good customer service, and fast delivery. A supplier like butcherpapers.com may suit those looking for reliable sourcing.
When you buy, “apna pass sa use kar lana” — keep a supply on-hand so you’re always ready when a rush of orders or baking needs hits.
Best practices for use
To maximise performance and avoid common mistakes:
Cut the paper slightly larger than the tray/pan, then fold the edges for better containment.
If lining pans, ensure the paper lies flat so food cooks evenly.
When wrapping sandwiches or oily items, wrap snugly to avoid gaps where oil can seep.
For baking, make sure the paper selection is rated for the cooking temperature.
Avoid re-using greaseproof paper for high-heat applications unless it’s specified to be reusable.
Store in a dry, cool place to avoid moisture pickup or curling of rolls.
Always test in your environment: if you’re using a new size or new supplier, run a small batch to be sure your food/bake output remains clean and optimal.
When greaseproof paper might not be the right choice
While it’s a strong solution, there are scenarios where alternatives may be better:
If you need high non-stick release and extreme oven temperatures, silicone-coated parchment might perform better.
For cold storage wrapping only (no heat or grease issues), standard food-wrap paper might suffice and cost less.
If you require ultra-low cost packaging and grease isn’t a concern, the added premium of high-end greaseproof may not be justified.
If you’re dealing with very high grease contact or saturated oils, you may need specialised barrier packaging beyond standard greaseproof paper.
Sourcing & supplier considerations
If you’re sourcing for a business (or bulk at home), keep in mind:
Bulk ordering often reduces per-unit cost.
Custom printing adds value for branding—many greaseproof roll suppliers offer print services.
Supplier lead times matter: ensure stock is available and delivery meets your schedule.
Check on minimum order quantities and shipping logistics (especially if you operate regionally).
Evaluate the total cost including shipping, storage and waste/over-run.
Quality control: inspect the first batch for consistency in thickness, finish, and grease resistance.
Working with a trusted supplier (such as butcherpapers.com) ensures you can get food-grade greaseproof paper that aligns with your operational needs.
FAQs
Can I use greaseproof paper in the oven?
Yes, many greaseproof papers are designed to withstand moderate baking temperatures (often up to around 220-230 °C / 430-450 °F) depending on the specific product.
However, always check the supplier specification because some lower-cost papers may not handle high heat safely.
What is the difference between greaseproof paper and parchment paper?
Greaseproof paper focuses on resisting grease and oil penetration by using dense fibre structure and treatments. Parchment paper typically has a silicone coating to provide non-stick properties. The heat tolerance and release performance may differ.
Is greaseproof paper recyclable or compostable?
Some are, but not all. You need to check the specific product: some are labelled compostable or biodegradable, while others may contain treatments that affect recyclability.
How do I know if it will hold grease?
Manufacturers test grease resistance using standard methods (such as the Kit test, TAPPI T559) to measure penetration resistance.
Ask the supplier for the specification or test results.
Can I substitute greaseproof paper with regular baking paper?
You can, but you may sacrifice oil-barrier performance. Regular baking paper might not prevent grease soak-through as well, which could result in weaker packaging or staining.
Summary & final thoughts
Choosing the right material for your food-preparation or packaging workflow makes a real difference. Greaseproof paper offers a reliable solution for tasks where oil and grease are present — lining trays, wrapping sandwiches, packaging baked or fried foods.
By focusing on quality, appropriate specifications (weight, heat resistance, certification), and working with a reputable supplier, you will see better outcomes: cleaner presentation, fewer messes, and stronger packaging performance.
Remember to keep stock on hand (apna pass sa use kar lana), test when changing formats or suppliers, and match the paper’s specification to your application. With the right approach, greaseproof paper becomes a smart investment in both kitchen efficiency and packaging quality.
If you like, I can provide a list of trusted suppliers with product links specifically tailored for your region. Would you like that?