Greaseproof Paper for Bakeries: A Food-Safe Wrapping Guide

What Makes Paper 'Greaseproof'

Greaseproof paper is densified during manufacture so oil cannot easily pass through the fibre network. For higher resistance, a thin silicone or PE coating is added. Uncoated grades suit dry-pastry liners; coated grades suit greasy items like butter blocks, oily bread and fried pastries.

Recommended GSM by Bakery Use

Light liners for dry cakes and trays start around 30-40 gsm. Sandwich and burger wraps need 38-50 gsm. Heavy-duty deli and oily-food wraps use 50-80 gsm coated grades. Matching gsm to use avoids both leakage and unnecessary cost.

• 30-40 gsm: dry trays, cake liners, interleaving
• 38-50 gsm: sandwich wraps, pastry pockets
• 50-80 gsm coated: deli, oily or hot foods

Coating Choice: Silicone vs PE

Silicone-coated paper releases cleanly from sticky or baked goods and tolerates higher heat, making it ideal for baking liners and non-stick sheets. PE-coated paper is more economical for cold deli and takeaway wraps where heat resistance is not required. Both are food-contact safe when certified.

Food-Safety Compliance to Require

For the EU and UK, request confirmation of food-contact compliance (EU 10/2011) and, where relevant, FDA status for the US. Ask for a declaration of conformity and migration test results. Reputable suppliers provide these without hesitation.

Printed Bakery Paper

Branded bakery paper is popular, but inks must be food-safe and typically sit on the non-contact side or use low-migration inks. Confirm the print specification with your supplier before ordering printed wrapping that touches food.

Sheet, Roll or Pre-Cut?

Counter service favours pre-cut sheets for speed. High-volume production lines use rolls fed through dispensers. Interleaving sheets between layers of pastries use lightweight uncoated grades. Choose the format that matches your workflow, not just the price.