Protective / Paper & Tissue / Greaseproof Paper

Greaseproof paper is a food-contact wrapping paper designed to resist oil and moisture migration, helping keep hands, trays, and outer packaging cleaner while maintaining product presentation. It is commonly used for bakery items, sandwiches, burgers, wraps, pastries, and other foods where fats or sauces can seep into standard paper. In this collection you’ll find flat greaseproof sheets in multiple sizes and paper grades, including bleached, unbleached, imitation greaseproof, and wet-strength options.

Greaseproof Paper — Helpful Guide

Choosing the right greaseproof sheet is mainly about matching the paper grade and size to your food type, service style, and handling conditions (heat, steam, refrigeration, and time-in-wrap). Below is a practical guide to the greaseproof paper types available in this category, with links to the specific sheet options listed on this page.

1) Pure Bleached Greaseproof (smooth, bright presentation)

Pure bleached greaseproof is typically selected when you want a clean, bright appearance and reliable resistance to oils for short-to-medium holding times. It’s a common choice for front-of-house presentation, counter service, and lined baskets where visual cleanliness matters.

• 14x18 - 32gsm Pure Bleached Greaseproof (350x450mm)
  General-purpose sheet size for wraps, pastries, and basket lining; a versatile option for everyday service.
• 18x28 - 32gsm Pure Bleached Greaseproof - Approx 480-500 sheets (450x700mm)
  Larger sheet for bigger wraps, multi-item trays, or double-wrapping where extra coverage helps reduce strike-through.
• 20x30 - 34gsm Pure Bleached Greaseproof
  Heavier basis weight and larger format for higher-oil foods, longer hold times, or when a sturdier hand-feel is preferred.
• 14x18 - 34gsm Pure Bleached Greaseproof - Printed 'itsa bagel'
  A printed greaseproof sheet for branded-style presentation while still providing grease resistance for bakery and sandwich applications.

2) Unbleached Greaseproof (natural look, robust everyday wrapping)

Unbleached greaseproof offers a natural kraft-like appearance and is often chosen for rustic presentation or where a less bright sheet is preferred. It can be a strong all-rounder for sandwiches, baked goods, and hot foods, especially when paired with the right folding technique.

• 14x18 - 36gsm Un-Bleached Greaseproof
  Compact sheet for single-serve wraps, pastries, and basket lining; the heavier 36gsm weight supports firmer folding and handling.
• 18x28 - 36gsm Un-Bleached Greaseproof
  Large-format unbleached sheet for bigger wraps, burgers-and-chips style service, or double-layering for extra barrier performance.

3) Imitation Greaseproof (cost-effective barrier for lighter oil loads)

Imitation greaseproof is commonly used where you need improved resistance compared with standard paper, but the food has a lighter oil load or shorter contact time. It can be suitable for bakery items, dry snacks, and quick-serve wraps where the sheet is primarily a handling aid and presentation layer.

• 14x18 32gsm Imitation - GREASEPROOF - PER REAM
  Convenient everyday size for quick wraps and basket lining; useful when you want a practical barrier without moving to heavier grades.
• 18x28 - 32gsm Imitation Greaseproof
  Larger sheet for trays and larger portions; can be folded to create a double layer under oily foods.

4) MG Wet Strength Greaseproof (better performance in damp/steamy conditions)

Wet-strength greaseproof is designed to retain strength when exposed to moisture, steam, or condensation. This can be helpful for hot foods that release steam, refrigerated items that sweat, or service environments where the wrap may be handled repeatedly. “MG” (machine glazed) typically indicates a smoother, glazed side that can improve appearance and folding performance.

• 9x14 - 28gsm MG. Wet Strength Greaseproof
  Smaller sheet for single items, liners, or quick wraps; wet-strength helps reduce tearing when moisture is present.

Common uses for greaseproof sheets

• Basket and tray lining: Helps keep serving ware cleaner and improves presentation for fries, burgers, pastries, and mixed items.
• Primary wraps: For sandwiches, rolls, bagels, and wraps—especially when paired with a tight fold to reduce leakage paths.
• Interleaving and portion separation: Between stacked bakery items or slices to reduce sticking and oil transfer.
• Counter and display handling: A clean barrier for grabbing and serving items without direct contact.

Case study: reducing grease strike-through in a busy takeaway

A takeaway serving toasted sandwiches and pastries noticed that standard paper liners were showing oil marks quickly, and wraps sometimes tore when handled during peak periods. By switching to a heavier greaseproof sheet for the oiliest menu items and using a larger size to allow a tighter fold (creating a double layer under the food), they reduced visible strike-through and improved wrap integrity. For smaller items, a wet-strength sheet helped prevent tearing when condensation formed inside the wrap. The result was cleaner outer packaging and fewer re-wraps during service.

How to choose the correct greaseproof paper

Step 1: Match the grade to the food’s oil and moisture

• High oil / saucy foods: Consider heavier pure greaseproof sheets and larger sizes that allow double-folding.
• Moisture/steam exposure: Wet-strength options can help the sheet stay intact when damp.
• Light oil / short contact: Imitation greaseproof may be sufficient for quick service or drier foods.

Step 2: Choose a size that supports your folding method

Sheet size affects both coverage and barrier performance. A larger sheet can be folded to create multiple layers under the food, which often improves resistance to strike-through. Smaller sheets are efficient for single items, liners, and quick wraps where minimal overhang is preferred.

Step 3: Consider presentation (bleached vs unbleached vs printed)

• Bleached: Bright, clean look for front-of-house presentation.
• Unbleached: Natural appearance that suits rustic or craft-style presentation.
• Printed: Adds visual interest while still functioning as a grease-resistant wrap or liner.

Step 4: Think about workflow and handling

If staff wrap items quickly, papers that fold cleanly and resist tearing can reduce rework. For hot foods, allow a brief venting moment before fully sealing the wrap to reduce trapped steam, which can soften paper over time. For refrigerated items, consider moisture exposure from condensation during holding.

Handling tips for better performance

• Use the right fold: A tight fold with overlapping seams reduces leakage paths for oils and sauces.
• Create a double layer where needed: Fold the sheet so the base has two layers under the food for extra protection.
• Manage steam: For very hot foods, brief venting can reduce condensation that weakens paper.
• Pair with outer packaging: Greaseproof sheets work well as an inner wrap or liner inside bags, boxes, or trays to keep the outer pack cleaner.

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