Differences between foil wrap with paper and foil wrap without backing

• Structure and composition

Aluminum foil paper with backing: This type of foil paper has a layer of backing material, usually paper, plastic film or other support material. The backing material provides additional strength, durability, and stability and prevents the foil from breaking or tearing during use.

Aluminum foil paper without backing: This type of foil wrap has no backing material and consists only of the foil itself. It is usually thin, soft and easy to fold and deform.

• Use

Aluminum foil with backing: People use this type of foil packaging chocolates, food products, etc. In these applications, the backing layer helps maintain the foil’s shape and structure while providing additional protection.

Aluminum foil without backing: This type of foil wrap is typically used for everyday cooking and kitchen applications, such as wrapping chocolate, food, baking, or as a cooking surface.

• Disposal and recycling

Backed foil wrap is more complicated to recycle because it must be separated from the backing material. Special equipment and processes are required for recycling, so it may not be easy in many areas.

Unbacked aluminum foil is usually easier to recycle because it contains no additional material and can simply be cleaned and placed in the recyclables.

• Cost

Aluminum foil paper with backing: Usually costs more because the production process involves laminating materials, laminating process, etc.

Non-backed aluminum foil: generally has a lower cost and is relatively simple to produce.

The difference in wrap effect for foil with paper and foil without paper?

• Aluminum foil with paper is suitable for square chocolate bars and other regular shaped chocolates. Especially for chocolate bars with uneven surfaces, which will be more beautiful if wrapped in aluminum foil with paper.
• However, for some shaped chocolates, it is better to use aluminum foil without paper. Because of its softness and good elasticity, aluminum foil can better fit the surface of the chocolate and set off its appearance.