Papers for food have many names; baking paper, parchment paper, waxed paper, cooking paper, greaseproof paper, butter paper, vegetable parchment, silicone coated paper, food wrap, - some are the same and some are very different!
Vegetable parchment or vegetable paper is a waterleaf paper, manufactured entirely from vegetable or plant materials and it is processed to provide increased surface hardness which gives the paper a high degree of resistance to fluids such as fats and oils. It also has exceptional wet strength. In food paper terms it is the most premium. It has a semi translucent appearance (which is how you can identify it Vs greaseproof paper). The parchment can have its properties further extended by the application of a silicone coating (normally both sides) which makes it heat resistant and gives it a non-stick surface and therefore suitable for baking. A versatile paper which can be used in a wide range of applications and across a diverse range of food products.
Pure greaseproof paper is a non-opaque, high density paper which is manufactured from virgin pulp. It has a low porosity which gives it good wet strength. The greaseproof can have its properties further extended by the application of a silicone coating (normally both sides) which makes it heat resistant and gives it a non-stick surface and therefore suitable for baking. A versatile, cost-effective paper which can also be used in a wide range of applications and across a diverse range of food products.
Kraft paper is produced from virgin fibre and is a very strong, durable paper. It tends to be wax coated to make it water repellent and is seen as a very traditional product for the wrapping of foods, especially high moisture foods. It has a very premium, artisan feel and appearance. It is however unsuitable for any baking or cooking applications as the wax has a low melting temperature and will soon start to smoke. It tends to be bleached (white) or unbleached (natural brown) and is a great medium for printing.