The Swedish Baking Team Chooses Nordic Paper

The Swedish Baking Team prefers to bake using paper from Nordic Paper. But which paper works best for which purpose? That’s what the team set out to discover.

On a Saturday in November, the Swedish Baking Team’s training facilities in central Malmö were buzzing with activity. Nordic Paper produces natural greaseproof paper with various properties, making it suitable for most purposes—and even better for certain baked goods.

The team aimed to determine which baked goods these are.
“Today, we’re testing Ecobake, Silidor, and Silidor Parchment to figure out which paper works best for specific baked goods,” explains Fanny Reinholdsson.

No PFAS Added
Frida has been part of the Swedish Baking Team for several years. The team has earned medals in both the World and Nordic Championships, with the latter taking place just a few weeks ago.

Performing at the highest level requires not only knowledge and skill but also top-quality materials—such as baking paper from Nordic Paper.
“We choose paper from Nordic Paper for several reasons,” says Fanny Reinholdsson. “Partly because of the environmental aspect, of course, and because it has very little impact on our baked goods.”

The fact that Nordic Paper doesn’t add any PFAS chemicals to its natural greaseproof paper is another big advantage.
“It’s very reassuring to know there are no added PFAS chemicals in the products we use,” she says.

Which Paper Works Best Where?
Throughout the day, the team tested three different types of paper, each with slightly different properties. Alongside Fanny, Andrea Wiberg and Cassandra Persson from the Baking Team were present, baking bread, buns, and croissants, among other things.
“For some of the baked goods, we used extra butter today to see how the baking paper would hold up,” Fanny explains.

One major advantage of Nordic Paper’s baking paper is that it can be reused multiple times—and during the testing day, notes were made between each oven cycle.

By the end of the day, the results were clear.
“The first paper, Ecobake, is very well-suited for unsweetened doughs, such as rolls and sourdough bread. The second, Silidor, is excellent for enriched doughs and laminated doughs containing more fat and sugar, like cinnamon buns.”

And how did it work with the buns that had extra butter?
“It worked perfectly! The paper held up just as well despite the large amount of butter,” says Fanny.

Lastly, the third type, Silidor Parchment, has similar properties to Silidor but is particularly good for handling moisture and freezing.
“For example, in cooking when steaming or boiling in paper, or when we bakers freeze baked goods while waiting for them to proof.”

The Swedish Baking Team is satisfied with the tests and always chooses paper from Nordic Paper:
“When we bake, we’re very particular about using high-quality ingredients and materials. By using Nordic Paper’s baking paper, we know we’re working with a material that’s good for us, our baked goods, and the environment.”