When it comes to commercial packaging, food wrapping, or kitchen prep, two dominant types of papers are available i.e. dry wax paper and wet wax paper. Though they might look similar at first glance but they differ in their functionality a big time. Identical doesn’t mean the same behaviour or characteristics.
Understanding these differences is important for home cooks, bakeries, restaurants, and takeout brands to cook their food with perfection and later present it with the same quality. This would also help the brands when they pair it with other kitchen essential wrapping solutions like parchment paper, custom food wraps, or sandwich paper.
This paper manufacturing is extremely unique where the wax is absorbed into the paper fibres and is extremely thin. This gave the impression that the paper is dry and not greasy at all. The key characteristics include;
This paper is ideal for wrapping burgers, sandwiches, deli, or other takeout meals, where a mild moisture-resistant paper is needed to keep the food fresh.
In this paper the wax coating is visible and thicker. This gives a little heavy and greasy feel to the paper. The coating, unlike dry paper, is not absorbed inside rather it sits on top of the surface. Key characteristics include;
This moisture-lock packaging is highly effective for items that need complete protection from grease and moisture like meat portions, butter pats, high grease bakery goods, or cold food items.
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