All kitchens have seen it happen. A sheet of waxed paper is put in a 400°F oven, and a minute later the room has a burning candle smell. Paper is destroyed, the tray is soiled, and the batch is lost.

Wax paper and parchment paper are similar in appearance, at the same price, and in the same place, but serve different purposes. This guide will familiarize you with the location of each, how deli paper sheets fit in, and what to look for before ordering your deli paper in bulk. All three are made by Deli Paper, so the following is not a catalogue, but rather production advice.

What is the difference between wax paper and parchment paper?

Custom wax paper for restaurants is covered by a food-grade wax, which prevents water from absorbing it, but it melts in an oven. Parchment paper has silicone on it and is not sticky, and it is safe to use in the oven, typically up to 420°F to 450°F. Wrap and separate food with wax paper. Bake and roast using parchment paper.

The general rule is the same as for most purchases. When heat is a factor, purchase parchment. For cold or room temperature foods, wax paper does the job at a lower cost than the paper.

Comparing and Contrasting Side by Side?

If you’re looking to ask certain questions before you get a quote, the table below lists the most common enquiries.

One naming note. In most stores, you will find that baking paper and parchment paper are the same. Outside the US, what you call “baking paper”, we call it parchment. If the supplier is quoting both separately, request the coating and the Temperature rating.

Which one is the best fit for your business?

Adjust the heat and temperature of the food to match the paper. Parchment is essential in a baker’s arsenal for trays and proofing. Bulk parchment paper or deli paper is required for wrapping at burger and sandwich shops. In many kitchens, two of the three are employed.

When is the best time to use Wax Paper?

When the food will not spoil if it is exposed to the air or if you need it at room temperature, and you don’t need to spend a lot of money, use wax paper. Carries sandwiches, lines baskets, unwraps cheese slices, and keeps a burger for a few minutes at the counter.

The main advantage is that its price is low. It also prints easily; a custom wax paper sheet with your logo is a simple branding boost for takeout.

Its limit is heat. Do not place wax paper in an oven, on a hot grill, or in a microwave without reading the label.

When To Use Parchment Paper?

When heat is a factor, use parchment paper. Cleanly release cookies, croissants, roasted veggies, and fish from silicone-coated surfaces, and clean up in seconds, not minutes of scrubbing.

Bulk parchment paper also saves hands. They come pre-cut in half-sheet (approx. 12 x 16 inches) and full-sheet (approx. 16 x 24 inches) sizes, which fit easily into standard-size pans. Rolls suit kitchens that have odd-shaped trays.

The price of parchment is higher per sheet than that of wax paper. The time and fewer bad batches typically make up for the cost for a bakery that operates ovens for a full day.

What happens to Deli Paper Sheets?

Deli paper sheets are placed between the two when they are used for wrapping jobs. They are also as thin as possible, grease-resistant, and sometimes wax-free, and are used in sandwiches, burgers, and counter service. Not oven-safe, but they will fold clean and are good for oily fillings.

Interfolded deli paper provides one sheet at a time, making for a faster-run counter. Stacks of paper that are flat and pre-cut work well with prep stations.

When hot foods are wrapped, but not baked on the paper, deli paper may be preferable to wax paper.

How Do You Buy the Correct Paper in Bulk?

Get the heat and the grease ready. Test for 10 minutes with a sample using the hottest or oiliest object. Then double-check the size, GSM, and MOQ before signing on to a carton.

The most common error is to purchase a single paper for use for all jobs, for ease of stock. The oven fails to start up with wax. Cold wraps with parchment are a money waster.

Use the lowest price of paper that meets your requirements for each task. Label the carton with the result so that during rush time staff doesn't need to reach for the incorrect roll. A kitchen with “oven” and “wrap” labels on the shelves eliminates mix-ups in less than a week and is only a 5-minute setup.

Custom print is available with all three, and custom print runs have MOQs that are higher than plain print. MOQ for your factory is your factory MOQ per product & print type, and our lead time depends on your order size.

For what purpose are you ordering from The Deli Paper?

The Deli Paper makes wax paper, parchment paper, and deli paper sheets, so you’re comparing all three with one company. That means factory-direct pricing, coating and temperature checks prior to shipment, and wholesale pricing from low MOQs.

Orders are shipped from the USA with custom printing in the colors of your brand. Reorders are the same as your initial run.

Frequently Asked Questions

Q: May I use wax paper in place of parchment paper in the oven? 

A: NO. Wax melts and can smoke at oven temperature. Use parchment, which can withstand about 420-450°F.

Q: Is parchment paper equivalent to baking paper? 

A: In most cases, yes. Silicone-coated parchment is known as baking paper in the rest of the world.

Q: Which is the cheaper option in bulk? 

A: The cheapest per sheet is typically wax paper. Parchment is more expensive, but also saves baking labor.

Q: Are both able to be custom printed? 

A: Yes. Both support logo and pattern printing using food-safe ink, and MOQs vary according to the size and type of printing.

Q: What do you think is more suitable for wrapping burgers?

A: Wax paper or greaseproof paper (deli paper). Both resist cooking with a fresh burger and oil, but are not ovenproof.

Get a Free Quote

If you’re uncertain about which paper to use for your menu, take a look at these options. Call 832-900-9245 or email sales@thedelipaper.com,  and The Deli Paper will recommend a spec and quote your volume.