Paper napkins Papstar 81999

Papstar 81999 paper napkins are made from high-quality white tissue paper and measure 400 mm x 400 mm. Supplied in packs of 20, these napkins combine absorbency with a soft texture suitable for table settings, events and everyday use. The product carries Nordic Swan Ecolabel and FSC certifications, indicating responsible sourcing and lower environmental impact compared with conventional disposable napkins.

Advantages

These white tissue napkins offer good liquid absorption and a gentle surface that is comfortable for guests. Their square 400 x 400 mm format provides ample coverage for dining and catering needs. Certification by recognized ecolabels confirms that the napkins are produced with attention to sustainable forestry and environmental criteria, reducing the ecological footprint associated with disposables. The compact pack size makes storage and handling simple for both household and professional use.

Suitable for

• Restaurant and catering table settings
• Private events, parties and receptions
• Everyday household use and picnics
• Office kitchens and break rooms
• Takeaway and delivery service packaging additions

Key specifications

• Material: tissue paper
• Color: white
• Dimensions (folded/flat): 400 mm x 400 mm
• Quantity per pack: 20 napkins
• Certifications: Nordic Swan Ecolabel, FSC
• Absorbency: suitable for light to moderate spills

How to use

Place a napkin at each place setting or fold as required for presentation. Use the napkins to blot or wipe hands and mouths during meals, or to protect surfaces during food service. For catering, remove napkins from the pack and arrange individually or in napkin holders. Dispose of used napkins in general waste or municipal compost where permitted; follow local waste-sorting rules.

Usage recommendations

For table presentation, fold the napkins into simple shapes or place them under cutlery to improve appearance. Store packs in a dry environment to maintain tissue strength and absorbency. For larger events, calculate quantities by allocating one to two napkins per guest for standard dining to ensure adequate supply.