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0:00One word, greaseproof, can describe very different papers.
0:05One holds a butter croissant for an afternoon, one turns see-through under fried food, one traps steam until the base softens. The order named a word, not a performance.
0:16Paper stops oil three ways: dense refined fiber, a pore-filling treatment, or a film that also blocks liquid but changes recycling. Thicker paper only slows oil.
0:28A lab grease test is only a reference; on newer barriers it mainly compares lots. Test the right face after printing and folding, then hold real food.
0:39Find your worst case by fat, heat and hold time. Choose the least coating that survives it, get PFAS documents per market, and re-test any change.
0:50Then turn that specification into branded bakery bags.
0:55Share your menu, hold times, destination and artwork.
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