From sandwiches to steaks, foods of all shapes and sizes need to be properly wrapped to ensure freshness and safe handling. Knowing the different types of food wrapping paper (butcher paper, freezer paper, sandwich paper, wax paper) is important to providing a quality product to your customers. That’s why we have created this practical guide. On this page, we will introduce you to the different types of food wrapping paper and help you choose the right paper for your needs.
The weight of a ream (500 sheets) when cut according to the industry standard for paper. It is important to note that “standard packaging sizes” are not the same for all paper types.
Caliper gauge is the thickness of a sheet of paper expressed in thousandths of an inch. This measurement is made with a micrometer. Normally, the thickness of a sheet of paper should not vary more than +/-5% within a sheet. As a general rule, the relationship between thickness and basis weight is such that the greater the thickness, the heavier the paper.
Different types of paper have different basis weights, but they can be compared using equivalent weights.
Sandwich wrapping paper
Sandwich wrappers are most often used to wrap sandwiches, but they are also great for wrapping sides, pretzels, and cakes.
Traditional sandwich wrappers are completely open and therefore suitable for wrapping sandwiches, hot dogs, sausages, etc., or for placing in baskets. They can also be used as wrapping paper for hamburgers.
Sandwich papers are also available in a double-sided version, which is suitable for wrapping flat items such as cakes, pretzels, and cookies. This paper can also be used as a base for corn baskets, making it very versatile.
The following models are available.
– Traditional and greaseproof models are available.
– Various sizes, colors, and designs
– Environmentally friendly versions
Butcher’s paper (kraft paper) is a rough and strong paper that is suitable for packaging meat and fish. It is commonly used by fishmongers, butchers, and craftsmen.
Most types of meat wrapping paper are treated with an impregnation to provide moisture resistance and a good seal, but large rolls such as 24, 30, and 36 inches are traditionally untreated because they are not often used to wrap meat (they are mostly used for crafts and tablecloths.)
Meat paper can be written on with a mechanical pencil, biros, pencil, or crayon.
Frosted paper/coated kraft paper
Kraft paper, like butcher paper, is a rough, firm type of paper. It is also laminated on one side with low-density polyethylene, making it durable, waterproof, and frost-resistant, and can be used for up to a year. It is suitable for packaging and storing fresh fish, poultry, and cheese, as well as prepared foods such as wraps and sandwiches. Freezer paper is also suitable for packaging pasta and is widely used in the pasta industry. Freezer paper is a good way to keep food fresh in the refrigerator or freezer.
Freezer paper can be written on with a ballpoint pen, pencil, or crayon, but only on the outside because it is coated with polymer.
Waxed paper is paper that has been coated with wax to make its surface smooth and prevent objects from sticking to it. Waxing the paper makes it harder for moisture to move back and forth, so wet foods are juicier and dry foods are less likely to come in contact with moisture.
Waxed paper can be written on with a mechanical pencil and is easy to peel off with tape.
Cheese paper can be divided into two types: for storage and for presentation.
For storage, wax paper is the best choice because it keeps the cheese fresh and prevents it from drying out or getting dirty.
1. Wrap the cheese of your choice in wax paper and fold it so that the cheese is well wrapped. Attach the wax paper.
2. Tape the wax paper in place.
3. Wrap the cheese loosely in cling film or a plastic bag to protect it.
Cheese paper can be used to decorate snack boards, add color and enhance the presentation.