Key Differences Of Butcher Paper Vs Parchment Paper

Butcher paper and Parchment paper are the two widely used papers in food preparation. Both of the papers are designed for different purposes. Although, they might look alike at first glance, their properties as well as applications are significantly different from each other.

Understanding the basic difference between the two will help you select the perfect option based on the application. Parchment paper is non-stick and is used for baking. On the other hand butcher paper sheets are used to wrap raw meat and due to their breathable nature it is also used in smoking meets.

Mechanical Differences And Textural Properties

Parchment paper sheets have smooth and silky surfaces due to the application of silicone coating. This smoothness of paper makes it non-stick an ideal option for baking and roasting. The GSM of this paper is low and has a GSM of 30 to 40. The lightweight of the paper enhances the flexibility, making it easy to place in the pans without adding bulk or interfering with even heat application.

In contrast, butcher paper has a more fibrous nature and is slightly rough in texture. It has a less uniform surface which is why it is not non-stick. Its thickness is at the heavier site and the GSM ranges from 40 to 60. This thickness makes the paper more durable and is required to resist tearing at the time of wapping meat. The breathability of the paper makes it a perfect option to smoke meat at the time of barbecues.

Chemical Differences and Manufacturing Processes

Both papers are manufactured from cellulose fibers but they undergo different chemical and mechanical manufacturing processes that give them different properties and hence appropriate for different applications. The manufacturing of parchment paper sheets is as follows:

Acid Treatment (Parchmentizing)

The cellulose fibers are treated with dilute acid which is usually sulphuric acid, some brands also use zinc chloride to dilute the paper. This dilution gelatinized the paper fibers and the whole process known as parchmentization changes the structure of the paper and increases its strength and heat resistance.

Silicone Coating

After the treatment of acid, it is coated with silicone. Silicone coatings make the paper non-stick and grease-resistant. The same is the reason for the high-temperature resistance of parchment sheets. Silicon coating is a barrier that prevents the passage of moisture and oil.

The manufacturing process of butcher paper includes the following:

Kraft Process 

The kraft process is just like the process of parchmentization. In this the same chemicals are used that were used in the parchment paper sheets. The result of this process is pulp with free cellulose fiber from the natural gum lignin. If you need a white paper then you can opt for bleaching agents.

Optional Coatings And Sizing

The application of the coating is optional and is done to enhance the durability of the paper. Aside from coating, sizing against is applied on the paper which is often starch-based compounds, to enhance its resistance.

Minimal Chemical Additives

A breathable surface of the main feature of butcher paper sheets so that it can be used to smoke meat and wrap raw meat while retaining its pinkish color. This paper is lightly treated with chemicals to retain its food-grade and sustainable nature.

Sizing Agent

A sizing agent is a substance that we apply to custom papers to control their absorbency. In parchment paper, we do not use a specific sizing agent because the silicone coating itself acts as a sizing agent and creates a non-porous surface that minimizes the absorbency of the paper. On the butcher paper, we apply starch-based or synthetic sizing agent that prevents excessive leakage. However, these sizing agents are applied in moderation because the breathability of the paper can not be compromised.

Temperature Resistance

The temperature resistance of the paper is also significantly different. Due to the application of silicone coating on parchment sheets, it can withstand oven temperatures and can tolerate 420–450°F (215–230°C). This resistance makes the paper an ideal option for roasting and baking.

Butcher paper is not manufactured to be used in direct contact with heat. Although this paper is durable its structure is not optimized to be used at high temperatures. However from low to moderate cooking temperatures such as smoking this paper can be used.

Moisture Resistance

The application of silicone coating on the paper reduces the moisture absorbency of customized parchment paper. This feature is necessary for baking food with a crispy surface. On the other hand, as personally designed butcher paper is not coated it allows moisture to leave through its surface. The permeability to moisture helps control the moisture and prevent the smoked meat from becoming soggy.

Breathability

Parchment sheets or rolls have a non-porous surface that makes them less breathable. This feature is best when one wants to trap moisture such as in the baking process. But when it comes to wrapping meat this is not much useful. Conversely, custom printed butcher paper has a porous surface that helps in balancing moisture retention and evaporation.

The Application Differences Are As Follows

Conclusion 

Parchment and butcher paper are two different packaging wraps that have somewhat similar appearances but have noticeably different physical properties. Even in certain conditions, such as high temperature, moisture, etc, we cannot use them alternatively. So understand what you need and choose appropriately. One thing that is necessary is to always choose high-quality paper, which Custom Printed Paper can help you with. Call us now and select your paper!

Also Read: Parchment Paper vs Butcher Paper: The Ultimate Comparison for Cooking and Wrapping