Abstract: A blister pack comprises a blister assembly (10) including two blister parts (11, 12) which are interconnected and foldable towards each other, each blister part (11, 12) having a set of blisters (16). The blisters (16) of one blister part (11) are so offset relative to the blisters (16) of the other blister part (12) that, after folding, the blisters (16) of the two blister parts (11, 12) engage between each other. The blister pack further comprises a protective unit (20) including two closure panels (21, 22) and preferably one intermediate panel (23), which is defined by two folding lines (24, 25). The blister pack also comprises a supporting unit (30) including at least one base panel (31), which has at least one hole (33). The supporting unit (30) is connected to said blister assembly (10) such that the blisters (16) of at least one blister part (11) are aligned with said at least one hole (33).

Abstract: A blister pack comprises a blister assembly (10) including two blister parts (11,12) which are interconnected and foldable towards each other, each blister part (11, 12) having a set of blisters (16). The blisters (16) of one blister part (11) are so offset relative to the blisters (16) of the other blister part (12) that, after folding, the blisters (16) of the two blister parts (11, 12) engage between each other. The blister pack further comprises a protective unit (20) including two closure panels (21, 22) and preferably one intermediate panel (23), which is defined by two folding lines (24, 25). The blister pack also comprises a supporting unit (30) including at least one base panel (31), which has at least one hole (33). The supporting unit (30) is connected to said blister assembly (10) such that the blisters (16) of at least one blister part (11) are aligned with said at least one hole (33).

Abstract: A method for the production of concentrated, frozen puree, especially potato puree, in which method the potatoes are first washed, peeled, cut into pieces, blanched, cooled and dewatered. The potatoes thus processed are then dried to reduce their weight by 40-60%, whereupon the potatoes are steamed and then mashed, frozen and crushed. By drying the potatoes before they are steamed, a final product of higher quality is obtained, while at the same time chemical additives, such as antioxidants, consistency agents etc., are rendered superfluous.