The latest blanks are the same color, hardness and tone as a regular brown wax
Edison Blanks. I have more precision equipment, a digital themometer and an
ohuas laboratoy balance down to a hundreth of a gram, for more batch
consistancy. The changes in color of brown blanks have nothing to do with
ingrediants, Edison blanks were the same basic formula, from 1889 to the advent
of four minute black blanks about 1912. Color has to do with how long the batch
is cooked, all batches start out light and go darker. I have a preheat now
that make bubbles a thing of the past, and consistancy throughot the thickness.
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