Parchment Paper vs. Baking Paper — What’s the Difference?

Vegetable parchment

Vegetable parchment is a highly waterproof, greaseproof, boil-proof paper of high purity. It is used in fat packaging with aluminum foil or a plastic coating. Silicon-coated parchment paper has many applications—for example, in antiadhesive papers. 

Baking paper vs parchment paper? Actually, vegetable Parchment paper is bakery paper.

The process for producing parchment paper was developed in the 1850s, making it one of the grandfathers of special packaging papers. The cellulosic fibers are swollen tremendously and partially dissolved by soaking an absorbent paper in concentrated sulfuric acid. In this state, the plasticized fibers close their pores, fill in voids in the fiber network, and thus produce intimate contact for extensive hydrogen bonding. 

Rinsing with water causes reprecipitation and network consolidation, resulting in a more substantial wet paper than dry, lint-free, odor-free, taste-free, and resistant to grease and oils. Combining parchment’s natural tensile toughness with the extensibility imparted by wet creping can produce paper with excellent shock-absorbing capability. Unique finishing processes provide qualities ranging from rough to smooth, brittle to soft, and sticky to releasable. 

Parchment was first used for wrapping fatty substances like butter, but this versatile paper is now used when food is prepared, frozen, packaged, or displayed and when tough, lint-free, chemically pure surfaces are needed for special packages.

BLEACHED PAPER

Packaging applications that prioritize printing, writing, and unique functional properties more than economy and strength generally utilize bleached papers. The pulps used to manufacture bleached papers are relatively white, bright, and soft, and they are also receptive to special chemicals necessary to develop many functional properties. 

Although generally less strong than unbleached kraft papers, bleached papers can be manufactured to meet simultaneous requirements of both strength and printability. Their whiteness enhances print quality and generates a perception of cleanliness and quality. The aesthetic appeal of bleached packaging papers may be augmented by clay coating one side (C1S) or both sides (C2S). The increasing demand for a combination of functional performance and top-quality graphics favors the C1S manufacturer, who can satisfy the variety of challenges of this market.

GREASEPROOF AND GLASSINE 

Because cellulose is hydrophilic, it is a suitable substrate for resisting the penetration of hydrophobic liquids. As noted above, vegetable parchment performs well as a greaseproof paper because it is essentially pore-free and composed of a hydrophilic material. ‘‘Greaseproof ’’ paper is a substrate manufactured also to have an essentially pore-free consolidation, but mechanical refining (‘‘buffing’’ or cutting) is used in its production instead of swelling with concentrated sulfuric acid. Refining fibrillated breaks and swells the cellulose fibers to permit consolidation of a web with many interstitial spaces filled in. 

Glassine paper is produced by further treating ‘‘greaseproof ’’ paper with a supercalender operation. The Super

calendar step involves moist high temperatures (steam), pressure (several hundred pounds per lineal inch or B100 kg/cm), and differential hardness (one roll typically cotton or soft rubber, the other roll hard rubber or metal) to polish the surface. Supercalendering a greaseproof paper generates such intimate interfiber hydrogen bonding that the refractive index of the glassine paper approaches the 1.02 value of amorphous cellulose. This indicates that very few pores or other fiber–air interfaces exist for scattering light or allowing liquid penetration. 

High transparency is achieved by intensive super calendering. The paper is frequently colored. This paper is used, for example, for wrapping chocolates or packing high-quality preserves. Greaseproof and glassine papers are frequently plasticsized to further increase their toughness. They have a reputation for running well on high-speed packaging lines and serving well as odor and aroma barriers. 

Like other flexible-packaging papers, they can be chemically modified to enhance functional properties (e.g., wet strength, adhesion, release). When waxed, they are standard materials for primary food pouches used to package dry cereals, potato chips, dehydrated soups, cake and frosting mixes, bakery goods, candy and ice cream confections, coffee, sugar, pet food, and so on. In addition to their protective functions, these papers heat-seal easily when waxed and reclose well. Greaseproof paper is neither waterproof nor boil-proof. 

Surprisingly History Facts of Paper Bottle and FFS Machine– John Van Wormer (1856 – 1942)