Layered products are in many respects technically complex products and therefore need a really good understanding of the importance of the processing components so that there is no danger to consumers.
To achieve this long shelf life of laminate products, nothing can go wrong, for example the importance of factors such as the closing of cans, the boiling itself, temperature and time, sterilization, preservation and cooling when appropriate, and so on. No discount should be given in the production of these products because small deviations can have very dramatic consequences.
Páll Gunnar Pálsson, the author of the material, worked for years as a quality and production manager at the Norðurstjörn canning factory in Hafnarfjörður, but this is the seventh handbook that Páll Gunnar has compiled. They can all be accessed free of charge on Matís' website.
It was invaluable to get Einar Þór Lárusson, an expert at ORA, to be part of this project to share his vast experience and knowledge. But Einar Lár has worked in lagmetis and fish processing companies for decades in production, but last but not least in various product development and innovation projects.
The book can be accessed here.