View allAll Photos Tagged Manufacturing_process
In connection with the Macro Monday's theme.
A long chip of titanium made during the manufacturing process of a luxury watchcase.
HMM !
Sous des allures d’irish pub, le musée nous propose de découvrir les origines du whiskey irlandais , la naissance du whiskey Tullamore Dew, ses procédés de fabrication, jusqu’à sa mise en fût. Et enfin... la dégustation !
Under looks of irish pub, the museum suggests us discovering the origins of the Irish whiskey, the birth of the whiskey Tullamore Dew, its manufacturing processes, until its putting is there. And finally ... the tasting !
Abrir todos los enlaces pulsando botón derecho del ratón y abriendo en una nueva ventana.
Adjunto un hermoso trabajo de David Arkenstone
www.youtube.com/watch?v=KYq6Pm02Ads
whytake.net/Portfolio/FranciscoDominguez/5334
www.linkingoo.com/foto/13/1304/francisco_dominguez.html
www.fluidr.com/photos/35196188@N03
www.fotonatura.org/galerias/6318/
www.youtube.com/user/25elgaucho
www.youtube.com/user/25elgaucho/videos?tag_id=&view=0...
es.wikiloc.com/wikiloc/spatialArtifacts.do
Sao Miguel es el único lugar de Europa donde se produce el té. Las primeras semillas (camelia sinensis) llegaron a finales del siglo XIX, junto con los expertos que vinieron a enseñar a las diversas fases de la producción. Las diferentes variedades de té dependen de la madurez de las hojas utilizadas y sobre el proceso de fabricación.
Ver vídeo de Azores por el mismo autor:
www.youtube.com/watch?v=H0oD6IVen4k
Sao Miguel is the only place in Europe where tea is produced. the first seeds (Camellia sinensis) arrived in the late nineteenth century, together with the experts who came to teach the various stages of production. Different varieties of tea depends on the maturity of the leaves used and the manufacturing process.
Abrir todos los enlaces pulsando botón derecho del ratón y abriendo en una nueva ventana.
Adjunto un hermoso trabajo de David Arkenstone
www.youtube.com/watch?v=KYq6Pm02Ads
whytake.net/Portfolio/FranciscoDominguez/5334
www.linkingoo.com/foto/13/1304/francisco_dominguez.html
www.fluidr.com/photos/35196188@N03
www.fotonatura.org/galerias/6318/
www.youtube.com/user/25elgaucho
www.youtube.com/user/25elgaucho/videos?tag_id=&view=0...
es.wikiloc.com/wikiloc/spatialArtifacts.do
Sao Miguel es el único lugar de Europa donde se produce el té. Las primeras semillas (camelia sinensis) llegaron a finales del siglo XIX, junto con los expertos que vinieron a enseñar a las diversas fases de la producción. Las diferentes variedades de té dependen de la madurez de las hojas utilizadas y sobre el proceso de fabricación.
Ver vídeo de Azores por el mismo autor:
www.youtube.com/watch?v=H0oD6IVen4k
Sao Miguel is the only place in Europe where tea is produced. the first seeds (Camellia sinensis) arrived in the late nineteenth century, together with the experts who came to teach the various stages of production. Different varieties of tea depends on the maturity of the leaves used and the manufacturing process.
Abrir todos los enlaces pulsando botón derecho del ratón y abriendo en una nueva ventana.
Adjunto un hermoso trabajo de David Arkenstone
www.youtube.com/watch?v=KYq6Pm02Ads
whytake.net/Portfolio/FranciscoDominguez/5334
www.linkingoo.com/foto/13/1304/francisco_dominguez.html
www.fluidr.com/photos/35196188@N03
www.fotonatura.org/galerias/6318/
www.youtube.com/user/25elgaucho
www.youtube.com/user/25elgaucho/videos?tag_id=&view=0...
es.wikiloc.com/wikiloc/spatialArtifacts.do
Sao Miguel es el único lugar de Europa donde se produce el té. Las primeras semillas (camelia sinensis) llegaron a finales del siglo XIX, junto con los expertos que vinieron a enseñar a las diversas fases de la producción. Las diferentes variedades de té dependen de la madurez de las hojas utilizadas y sobre el proceso de fabricación.
Ver vídeo de Azores por el mismo autor:
www.youtube.com/watch?v=H0oD6IVen4k
Sao Miguel is the only place in Europe where tea is produced. the first seeds (Camellia sinensis) arrived in the late nineteenth century, together with the experts who came to teach the various stages of production. Different varieties of tea depends on the maturity of the leaves used and the manufacturing process.
View of an 1895 antique product advertising material in the form of a small token-chip labeled as "VULCABESTON" by the H.W. Johns Manufacturing Co. (prior to the 1901 merge with Manville Covering Co., aka- Johns-Manville).
Product name indicates another example of vintage asbestos product marketing and branding that incorporates derivations of the word, "ASBESTOS" and a manufacturing process, in this case: VULCA-BESTO -N.
58025 passes Holesmouth Jun, Avonmouth with 6C80, the Westbury Blue Circle to Avonmouth BHT coal empties, a service that ran three times a week for a few years. The coal which was used in the kilns at the cement works during the manufacturing process had traditionally been railed from Midland pits but when these shut the supply was transferred to South Wales along with imports via Avonmouth.
The cement works had two kilns, the first was initially fired on 1st September 1962 and lasted until 18th September 2008. The second kiln which started operation in June 1965 was finally extinguished on 30th April 2009 bringing the end of cement production and signalled the end of the coal trains. Demolition of the site took place in 2016 although the cement silos remain in use as a storage depot.
58025 was one of the Class that was sent to Spain in May 2004 for hauling construction trains on the high speed lines being built at the time. Its believed to be currently stored at Albacete, Spain
Pentax 6 x 7 Slide Scan
View of an 1895 "Thousand Islands" antique product advertising material in the form of a small token-chip, labeled on its reverse-side as "VULCABESTON" by the former asbestos manufacturer, H.W. Johns Manufacturing Co. (prior to the 1901 merge with Manville Covering Co., aka: Johns-Manville).
Product name also indicates another example of vintage asbestos product marketing and branding that incorporates derivations of the word, "ASBESTOS" and a manufacturing process, in this case: VULCA-BESTO -N.
East side elevation showing the false chimney and opening for a clock. The routes of the tramway tracks are clearly visible.
The impressive three-storeyed Ynys-y-pandy slate processing works, which served the Gorseddau Quarry, was built in 1856-7 by Evan Jones of Garndolbenmaen and probably designed by James Brunlees.
It is ingeniously planned so that the natural fall of the site assisted the manufacturing process. A deep trench inside accommodated a large overshot water wheel (26 ft, 8m in diameter), and on the south side a long curving ramp brought branches of the tramway from Gorseddau Quarry into the mill at two different levels, serving the middle and upper floors. The grand, round-headed openings are closely spaced like a Roman aqueduct.
The eastern gable is surmounted by a decorative feature incorporating a false shimney stack, and the west gable windows have at some time had window frames or shutters. Otherwise the construction is bold and plain but none the less impressive.
The mill specialised in the production of slate slabs for floors, dairies, troughs, urinals, etc. In its heyday, in 1860, it was producing over 2,000 tons per annum, but seven years later production was down to 25 tons per annum (due to poor quality of the quarried slate) and the business went into liquidation in 1871.
The building provided a venue for eisteddfodau until the roof was removed around 1906.
Source: Haslam, Orbach and Voelcker (2009), The Buildings of Wales: Gwynedd. Pevsner Architectural Guide, page 362.
Click here for more photographs of the Slate Industry of Wales: www.jhluxton.com/Industrial-Archaeology/Slate-Industry-of...
I replaced the old battery in my 2014 MacBook Pro. More about the replacement here.
If Apple really, as it constantly claims, supports a clean and healthy environment for all with steps taken in their design and manufacturing processes, it shouldn't be too hard for the brilliant people at Apple to incorporate into their products user-replaceable (and user-upgradeable) batteries, SSDs, RAM, etc. Environment benefits from reducing landfills, no? I sincerely hope Apple will walk the talk.
Press L key on your keyboard to zoom in.
NOTE: You are under no obligation to fave ( / comment on) this image. If you like (or dislike) this image and have something to say about it, I would appreciate it if you could use your own words. Please do not use links / images / GIFs or self / group / website promotions in comments, 🙏
Located in a deciduous forest near Meech Lake, the ruins are the last remaining traces of a fertilizer plant constructed by little-known inventor Thomas Leopold Willson. The complex originally included three buildings: an acid condensation tower, a dam and a generating station. Unfortunately, the ruins were never preserved. The tower was destroyed by fire and, today, only its foundation remains. The dam and plant, its gaping windows still visible, stand near the cascading falls as a reminder of a rich and innovative company — and a glimpse of our scientific history.
Born in 1860 in Woodstock, Ontario, Thomas Leopold “Carbide” Willson was a pioneer of the North American electrochemical industry, with over 70 patents in his name.
The inventor’s fame and his nickname “Carbide” come primarily from his discovery in 1892, while he was working in the United States, of a calcium carbide manufacturing process. As is often the case, this discovery resulted from a series of fortunate accidents.
In 1907, Willson purchased 460 acres of land at Meech Lake for his summer home. He used the site to advance his research on nitrogen. Four years later, he built a dam, a generating station and an acid condensation tower near his home, at Meech Creek, on the shore of Meech Lake. The entire complex formed a superphosphate (monocalcium phosphate) fertilizer plant. Unfortunately, in 1915, while in New York City trying to raise new venture capital, Willson collapsed in the middle of the street, struck down by a heart attack.
Gatineau Park, Gatineau PQ
Fragonard Laboratory Guided Visit.
Nestled in a picturesque setting between Nice and Monaco, at the foot of rocks and poised above the sea, this modern design perfume factory is an interesting contrast to its location in the charming medieval village of Eze. The laboratory uses modern technology to supply all of Fragonard's creams, lotions, and bath gels. The entire manufacturing process is displayed for these cosmetics and beauty products.
A series of Canadian National ore Jennies loaded with fresh taconite pellets, still hot from the manufacturing process, appears to be steaming as excess heat bleeds off. the train was destined for the CN yard at Proctor, MN, and eventually, the Duluth ore docks as it passed through Burnett, MN.
Europe, Netherlands, Rotterdam, Katendrecht, Rijnhaven, Latenstein meelfabriiek, Codrico, Cranes (uncut)
Shown here is Latenstein Meelfabriek. A partly modernist industrial complex (1952, J. Vegter (arch) & A. Arondsohn (eng). The design of the flour mill was very innovative: a fully air-driven transport system was used in stead of the then common system with buckets mounted on a conveyor belt. In the extensive industrial complex, all parts of the mechanized manufacturing process have been given their own building with their own construction and their own architectural expression. The factory is nowadays owned by Codrico.
(Source: here).
Latenstein together with Meneba are the only factories left in the otherwise redeveloped former industrial harbour quarter of Katerndrecht.
In the background are two yellow cranes stationed at the Fenix 2 redevelopment site here. Hence the addition of this pic to the Urban Frontiers album.
The 1.2-m diameter main mirror of ESA’s Euclid mission to unveil the dark Universe, seen during assembly, integration and testing. Using this mirror, the spacecraft will map the 3D distribution of billions of galaxies up to 10 billion light years away – looking beyond the Milky Way galaxy to image around a third of the observable Universe. By revealing the Universe’s large-scale structure, and its pattern of expansion, the mission will cast light on the mysterious dark energy and dark matter making up 95% of the cosmos.
All six of Euclid’s ‘Korsch configuration’ mirrors, plus the telescope itself – comprising more than 30 parts as well as the mirrors – as well as the more than 10 parts making up the mission’s Near Infrared Spectrometer and Photometer and the optical bench that surrounds them are all made from the same material: not glass, but a ceramic only found naturally in space.
Silicon carbide (SiC) is one of the hardest materials known, used to make cutting tools, high-performance brakes and even bulletproof vests, while being much lighter than glass. It is similar to a metal in having high thermal conductivity but unlike metals can undergo extreme temperature shifts without deforming – making it very attractive for space-based astronomy.
SiC is relatively common in space – formed from the combination of silicon and carbon in the absence of oxygen – and small amounts of it have been found within meteorites. On Earth it was first synthesised as an artificial diamond substitute.
Realising its potential for space, ESA and Airbus (developing Euclid’s payload module) entered into a long-term technical collaboration with French company Mersen Boostec, born out of a terrestrial firm which previously manufactured SiC bearings and seals for industrial pumps. The company made the 3.5-m diameter main mirror for ESA’s Herschel spacecraft – which when the mission launched in 2009 was then the largest telescope mirror flown to space – and went on to produce mirrors and optical supports for Rosetta, Gaia, the James Webb Space Telescope and now Euclid.
“Gaia’s monolithic rectangular main mirror had a wider diameter at 1.5 m across, but Euclid’s main mirror represents our company’s largest made-in-one circular mirror,” explains engineer Florent Mallet of Mersen Boostec.
The company's SiC Product Line Director, Jérôme Lavenac, adds: “We’re proud of our contribution to Europe’s latest space astronomy mission, which will lead to major advances in fundamental physics.”
The main mirror’s manufacturing process began with SiC powder which was squeezed into a solid but soft circular block which was then precisely shaped using a computer-guided milling machine. The next step was ‘sintering’ or baking it in a 2100°C oven. The resulting hard ceramic was then coated with additional SiC using chemical deposition, to fill in any residual pores, to a thickness of a few tenths of a millimetre. The mirror was then ground slightly before being passed to the Safran-Reosc company for polishing and silver coating. The final mirror shape is accurate to nine millionths of a millimetre under Earth gravity.
Both of Euclid’s instruments will make use of this mirror plus its five smaller ones. Euclid’s VISible instrument (VIS) takes very sharp images of galaxies in visible light over a much larger fraction of sky than would be possible from the ground. VIS works alongside the Near Infrared Spectrometer and Photometer (NISP). NISP sifts infrared light coming from these galaxies to derive key data, including their speed of outward expansion – measuring their ‘redshift’, on the same principle as a police radar gun, which will in turn allow astronomers to infer the expansion history of the Universe.
Credit: Airbus
The impressive three-storeyed Ynys-y-pandy slate processing works, which served the Gorseddau Quarry, was built in 1856-7 by Evan Jones of Garndolbenmaen and probably designed by James Brunlees. It is ingeniously planned so that the natural fall of the site assisted the manufacturing process. A deep trench inside accommodated a large overshot water wheel (26 ft, 8m in diameter), and on the south side a long curving ramp brought branches of the tramway from Gorseddau Quarry into the mill at two different levels, serving the middle and upper floors. The grand, round-headed openings are closely spaced like a Roman aqueduct. The eastern gable is surmounted by a decorative feature incorporating a false shimney stack, and the west gable windows have at some time had window frames or shutters. Otherwise the construction is bold and plain but none the less impressive.
The mill specialised in the production of slate slabs for floors, dairies, troughs, urinals, etc. In its heyday, in 1860, it was producing over 2,000 tons per annum, but seven years later production was down to 25 tons per annum (due to poor quality of the quarried slate) and the business went into liquidation in 1871. The building provided a venue for eisteddfodau until the roof was removed around 1906.
Exterior of the mill from the road. Standing on higher ground places the mill building in a commanding position.
For more photographs of this impressive building please click here: www.jhluxton.com/Industrial-Archaeology/Slate-Industry-of...
The impressive three-storeyed Ynys-y-pandy slate processing works, which served the Gorseddau Quarry, was built in 1856-7 by Evan Jones of Garndolbenmaen and probably designed by James Brunlees.
It is ingeniously planned so that the natural fall of the site assisted the manufacturing process. A deep trench inside accommodated a large overshot water wheel (26 ft, 8m in diameter), and on the south side a long curving ramp brought branches of the tramway from Gorseddau Quarry into the mill at two different levels, serving the middle and upper floors. The grand, round-headed openings are closely spaced like a Roman aqueduct.
The eastern gable is surmounted by a decorative feature incorporating a false shimney stack, and the west gable windows have at some time had window frames or shutters. Otherwise the construction is bold and plain but none the less impressive.
The mill specialised in the production of slate slabs for floors, dairies, troughs, urinals, etc. In its heyday, in 1860, it was producing over 2,000 tons per annum, but seven years later production was down to 25 tons per annum (due to poor quality of the quarried slate) and the business went into liquidation in 1871.
The building provided a venue for eisteddfodau until the roof was removed around 1906.
Source: Haslam, Orbach and Voelcker (2009), The Buildings of Wales: Gwynedd. Pevsner Architectural Guide, page 362.
On the edge of the center of Dresden you will find the Gläserne Manufaktur. This is a Volkswagen factory where you can take a tour to see the manufacturing process up close. However, it is not a traditional factory with chimneys, workers in dirty overalls and smoky diesel fumes, but a state-of-the-art car factory made entirely of glass.
The Gläserne Manufaktur is working on the production of the electric VW Golf. There is glass everywhere, so that a lot of daylight enters. It is also the first car factory in the world with a wooden parquet floor! The fabrication employees vary the operations a lot, so that the work does not become too boring.
The electric cars are assembled for 99 percent by hand. There are only three robots in the entire factory. It is primarily a factory that Volkswagen uses to research the manufacturing process. Only 72 cars roll out of this glass building every day, compared to several thousand cars in a real factory.
The production of one car takes a full 7 minutes. In every other Volkswagen factory, a car is ready in 1 minute. The electric cars in this factory are so popular that they have all been ordered.
Open House New York 2022
I visited the M & S Schmalberg studio, they custom manufacture fabric flowers for high end designers as well as sell on etsy. The owner gave us the tour which was fun and informative.
Here you see some of the forms that are used in the manufacturing process.
This family-owned toy manufacturing business has gone through many changes over the years. It began as a growing concern that only occupied the ground floor and was solely reliant on manual labour and skilled craftsmen. As demand increased, so did the business and they invested in an additional two floors to accommodate a bigger workforce and new machinery to optimise parts of the process.
The manufacturing process flows from the top floor, the product works its way down through some well-positioned chutes linking the floors and strategically placing the product onto the conveyor belt below.
Exterior of the mill from the road. Standing on higher ground places the mill building in a commanding position.
For more photographs of this impressive building please click here: www.jhluxton.com/Industrial-Archaeology/Slate-Industry-of...
The impressive three-storeyed Ynys-y-pandy slate processing works, which served the Gorseddau Quarry, was built in 1856-7 by Evan Jones of Garndolbenmaen and probably designed by James Brunlees.
It is ingeniously planned so that the natural fall of the site assisted the manufacturing process. A deep trench inside accommodated a large overshot water wheel (26 ft, 8m in diameter), and on the south side a long curving ramp brought branches of the tramway from Gorseddau Quarry into the mill at two different levels, serving the middle and upper floors. The grand, round-headed openings are closely spaced like a Roman aqueduct.
The eastern gable is surmounted by a decorative feature incorporating a false shimney stack, and the west gable windows have at some time had window frames or shutters. Otherwise the construction is bold and plain but none the less impressive.
The mill specialised in the production of slate slabs for floors, dairies, troughs, urinals, etc. In its heyday, in 1860, it was producing over 2,000 tons per annum, but seven years later production was down to 25 tons per annum (due to poor quality of the quarried slate) and the business went into liquidation in 1871.
The building provided a venue for eisteddfodau until the roof was removed around 1906.
Source: Haslam, Orbach and Voelcker (2009), The Buildings of Wales: Gwynedd. Pevsner Architectural Guide, page 362.
This revolver is a recoil operated auto-revolver made for military, and police personnel. The cylinder holds seven cartridges and can be loaded with moon clips. These pistols have a reputation among officers in various armies, due to the high quality manufacturing processes that make these pistols.
Industrial Loco No 5 sits on the High Level Railway, serving the two remaining working blast furnaces of Appleby Frodingham Steelworks Scunthorpe 3rd September 2022. Another loco and loading hopper can be seen in the far distance along this short piece of railway infrastructure. The huge blast furnaces are located out of shot to the right of the picture. The photo was taken from one of the brakevans which had been pushed up the incline onto this railway by a locomotive operated by the Appleby Frodingham Railway Preservation Society who have a presence on the Steel Works site. The locos on this line continually load up the operating blast furnaces with raw materials for the manufacturing processes in steel making.
Laguiole is a French village which gives it's name to these knives with curved handles and a little bee.
Workshops built along the banks of the Durolle from the 15th century onwards used the river’s hydraulic power to produce and supply massive numbers of knives to wholesaler ironmongers in France and Navarre - breaking the manufacturing process down into several separate steps, each being parcelled out to a different workshop with many employees working from home. Hundreds of grinders called Yellow Bellies sharpened blades lying on their stomachs above the millstones - often with a small dog lying on their legs to keep them warm.
Photo taken through a window of Museum Gouda
The observation that old windows are sometimes found to be thicker at the bottom than at the top is often offered as supporting evidence for the view that glass flows over a timescale of centuries, the assumption being that the glass has exhibited the liquid property of flowing from one shape to another.[64] This assumption is incorrect, as once solidified, glass stops flowing. Instead, glass manufacturing processes in the past produced sheets of non-uniform thickness leading to observed sagging and ripples in old windows.
Birmingham Bolt--August 12, 1990
The first tenant of the 350-acre regional industrial park at Duffield, Va. opened in 1970. Westmoreland Coal Company was expanding production to the point it made good economic sense to invest in a facility to manufacture roof bolts.
Introduced in the late 1800’s and rising to prominence in North America throughout the 1940’s and 1950’s, roof bolting sought to combat the risk of roof fall injuries and fatalities in the underground mine and has since become a standard support method in mines worldwide. The roof bolting process and the equipment that facilitates it have constantly been evolving to improve the productivity and, most importantly, the safety of the underground mine.
Long bolts installed into the roof compress the layers of strata and suspend the weaker layers from a stronger layer above. Roof bolts, typically 6 - 8 feet long, are installed by workers using large roof bolting machines. There are different types of machines used for high, medium, and low coal seams.
The manufacturing process was quite simple. The uncut rods were delivered from a mill in the Birmingham area to Duffield in gons. The plates and other attachments were installed at the plant in Duffield with the rods made to the length for conditions in particular mines. The ends of the bolts were heated and formed into a head at the Duffield plant. The finished bolts were wrapped in bundles and placed on pallets and trucked to the mine site.
The plant closed in the 90s when Westmoreland exited southwestern Virginia. The rail spur was removed later. The building itself was most recently leased to AEP (American Electric Power) for warehousing of large components but is presently vacant.
The Frisco-based local had just delivered a few gon loads of rods from the steel mill in Alabama when I got this shot. That Southern Railway maintenance limit sign was common on every industrial spur. The maintenance of track beyond this sign was the responsibility of the industry.
Toblerone was created by Emil Baumann & Theodor Tobler (1876–1941) in Bern, Switzerland, in 1908. Emil Baumann, the cousin of Theodor Tobler, created the unique recipe consisting of milk chocolate including nougat, almonds, and honey. Theodor Tobler came up with the distinctive triangular shape and packaging. The product's name is a portmanteau combining Tobler's name with the Italian word torrone (a type of nougat).
The Matterhorn in the Alps served as inspiration for the bar shape
The triangular shape of the Matterhorn in the Swiss Alps/Italian Alps is commonly believed to have given Theodor Tobler his inspiration for the shape of Toblerone. However, according to Theodor's sons, the triangular shape originates from a pyramid shape that dancers at the Folies Bergères created as the finale of a show that Theodor saw. Nevertheless, a silhouette of the Matterhorn appears on the modern Toblerone packaging, as seen in the photo above right.
Some early advertisements for Tobler chocolate appeared in the international languages Esperanto[8] and Ido.[9]
Theodor Tobler applied for a patent for the Toblerone manufacturing process in Bern in 1909. The Toblerone brand was trademarked in 1909, at the Swiss Federal Institute of Intellectual Property in Bern.[10]
The Tobler company was independent for many years. In 1970, it merged with Suchard, the makers of Milka, to become Interfood. After the Tobler & Suchard merger it was decided to create a new and single source for marketing & exporting the various products manufactured by both companies worldwide, Multifood. Max E. Baumann, the son of Emil Baumann, was made director of this new division. Tobler & Suchard companies merged with the Jacobs coffee company in 1982 to create Jacobs Tobler & Suchard. Mondelēz (Kraft Foods Inc at that time) acquired the majority of Jacobs Suchard, including Toblerone, in 1990.
for more infirmations:
en.wikipedia.org/wiki/Toblerone
********************************************************************************
“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
********************************************************************************
Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved
PADDY: “Hullo everyone! Do you know what? Saturday the 26th of September’s ‘Smile on Saturday’ theme is ‘umbrella’, so I thought I would help Daddy out. He can’t hold an umbrella and photograph it at the same time, so I am posing with it, so that he can photograph it.”
DADDY: “Thank you, Paddy.”
PADDY: “You are welcome, Daddy. It’s just as well I am holding an umbrella because it is spring time here in Melbourne. That means it could be sunny or it might rain, and this antique umbrella will protect me no matter what the weather decides to do!”
Paddy is right. The theme for “Smile on Saturday” for the 26th of September is indeed, “umbrella”. Paddy is holding one of my antique umbrellas. It is a red 1930s Art Deco Rayon umbrella made by Paragon, Fox & Sons in England.
Paragon, Fox & Sons (now known as Fox Umbrellas) first began making umbrellas in 1868 when Thomas Fox opened a shop in Fore Street, London. In 1848 that Samuel Fox, a wire drawer by trade, started to make solid steel ribs in Stocksbridge, Near Sheffield. They still exist today, and a renown for their high quality umbrellas. In the 1880's a major change in the manufacturing process took place with the introduction of the steel umbrella frame invented by Mr. Samuel Fox. Up to this time the umbrella frame was made of whalebone. Samuel Fox continued improving and developing his ribs over the next few years when his son William Henry Fox joined the company around 1913 and around this time adopted the trademark 'Paragon'. After World War I Samuel Dixon's son took over the running of the business which he again expanded and improved the production methods, whilst keeping the very high quality of the merchandise. During the early 1930's he started exporting to Japan, USA and other overseas markets. During World War II the company manufactured flare parachutes which introduced them to the new invention nylon. The Dixon family was quick to realise the advantages of nylon instead of silk and became the first to introduce the material into umbrella covers and they were first shown to the general public in the "Britain Can Make It" exhibition at the Victoria & Albert Museum in London, 1946. Suppliers of umbrellas to the British and Japanese royal families, Fox Umbrellas still exists in London today, and it is renown for its high quality products.
My Paddington Bear came to live with me in London when I was two years old (many, many years ago). He was hand made by my Great Aunt and he has a chocolate coloured felt hat, the brim of which had to be pinned up by a safety pin to stop it getting in his eyes. The collar of his mackintosh is made of the same felt. He wears wellington boots made from the same red leather used to make the toggles on his mackintosh.
He has travelled with me across the world and he and I have had many adventures together over the years. He is a very precious member of my small family.
The manufacturing process is very easy and simple, but requires a long time to get better results takes approximately 3-4 hours
Taken@Garut, West Java, Indonesia
I think heat is applied at least two times in the production process. These machines may have sent hot air to a contained conveyor belt moving molds filled with slip. These orange machines remain. The vents have been removed. And if there was a heat chamber with a conveyor belt, it is gone now. These machines are at one end of the facility, presumably the starting point of the manufacturing process. A half a mile away were ovens for final firing, and then the shipping dock.
We grabbed him one more time at Burnett before continuing our trek to the yard at Proctor. Limestone, called fluxstone, is used to absorb impurities in iron and coke during the steel manufacturing process. In this case its being added to the taconite pellets during the manufacturing process at the Minntac plant.
Fragonard Laboratory Guided Visit.
Nestled in a picturesque setting between Nice and Monaco, at the foot of rocks and poised above the sea, this modern design perfume factory is an interesting contrast to its location in the charming medieval village of Eze. The laboratory uses modern technology to supply all of Fragonard's creams, lotions, and bath gels. The entire manufacturing process is displayed for these cosmetics and beauty products.
The manufacturing process is very easy and simple, but requires a long time to get better results takes approximately 3-4 hours
Taken@Garut, West Java, Indonesia
NASA conducted its sixth RS-25 single-engine hot fire Aug. 5 on the A-1 Test Stand at Stennis Space Center near Bay St. Louis, Mississippi, a continuation of its seven-part test series to support development and production of engines for the agency's Space Launch System (SLS) rocket on future missions to the Moon. Operators fired the engine for more than eight minutes (500 seconds), the same amount of time RS-25 engines need to fire for launch of the SLS rocket. Four RS-25 engines, with a pair of solid rocket boosters, will help power SLS at launch. NASA already has tested engines for the rocket's first four Artemis missions to the Moon, allowing operators to turn their focus towards collecting data to demonstrate and verify various engine capabilities for future engines. Along with providing performance data to Aerojet Rocketdyne, lead contractor for the SLS engines, the Aug. 5 test enabled the team to evaluate new engine components manufactured with cutting-edge and cost-saving technologies, eliminate operating risks, and enhance engine production. In addition to operating the engine at 109% of its original power level for extended periods during the hot fire, NASA verified new manufacturing processes while evaluating the performance of the engine's low-pressure fuel turbopump. The pump significantly boosts the pressure of liquid hydrogen delivered to the high-pressure fuel turbopump to help prevent cavitating, the forming of "bubbles" or "voids", which can collapse or cause shock waves that may damage machinery. NASA is building SLS as the world's most powerful rocket to send the agency's Orion spacecraft to the Moon. With Artemis, NASA will land the first woman and the first person of color on the lunar surface and establish long-term exploration at the Moon in preparation for human missions to Mars. SLS and Orion, along with the commercial human landing system and the Gateway outpost in orbit around the Moon, are NASA's backbone for deep space exploration. SLS is the only rocket that can send Orion, astronauts, and supplies to the Moon in a single mission. An integrated team conducts RS-25 tests at Stennis Space Center, including NASA, Aerojet Rocketdyne, and Syncom Space Services, the prime contractor of Stennis facilities and operations.
Credit: NASA
#NASA #space #moon #Mars #NASAMarshall #msfc #sls #spacelaunchsystem #nasasls #rockets #exploration #engineering #explore #rocketscience #artemis #SSC #StennisSpaceCenter
This ship has spent the last decade or so shuttling back and forth between Godorf and Niehl, carrying gas from the Shell refineries to Ford's car factory, where it is used presumably for heating, welding, and other manufacturing processes. Given this, it's rare it left Cologne territory in all that time. This day was such an occurrence however, as it came by Grimlinghausen on its way back home to resume its everyday business.
It is also one of very few inland tankers without an IMO number. Rule of thumb is, all tankers have one, most dry cargo vessels don't - but the latter are more prone to exceptions.
TMS Boeran
Grimlinghausen
15.09.2025
Often called a Contax copy but that isn’t accurate. It is not a copy, nor is it a clone or a replica. The Contax manufacturing process and some of the staff, together with stock of materials and original blueprints were taken as War Reparations by Russia and moved to Kyiv. Production then recommenced but the bodies were engraved with Kneb (Cyrillic Kiev) instead of Contax.
So this pre-1980 - when standards dropped drastically at the Arsenal factory - is actually a Contax under a different logo.
It is a fairly heavy, well built camera and not a cheap copy built with sub-standard materials.
Manufacturer: TVR Motors Company Limited, Blackpool, Lancashire - UK
Type: Taimar
Production time: mid-year 1976 - mid-year 1979
Production outlet: 395
Engine: 2994cc Ford British Essex V6 3.0L OHV I-Head
Power: 142 bhp / 5.000 rpm
Torque: 236 Nm / 3.000 rpm
Drivetrain: rear wheels
Speed: 201 km/h
Curb weight: 948 kg
Wheelbase: 89.8 inch
Chassis: multi-tubular steel central-backbone frame with outriggers and separate glass-reinforced plastic (GRP) body
Steering: Alford & Alder rack & pinion
Gearbox: four-speed manual / all synchromesh / floor shift
Clutch: hydraulic single dry plate disc
Carburettor: twin-choke Weber 40DFA-1 downdraft 2-barrel
Fuel tank: 54 liter
Electric system: 12 Volts 58 Ah
Ignition system: electronic
Brakes front: 11 inch servo-assisted dual hydraulic discs
Brakes rear: 9 inch servo-assisted dual hydraulic drums
Suspension front: independent double wishbones (A-arms, control arms), trapezoidal triangle cross-bar, sway bar, coil springs + hydraulic telescopic shock absorbers
Suspension rear: independent double wishbone (A-arms, control arms), trapezoidal triangle cross-bar, longitudinal coil springs + twin hydraulic telescopic shock absorbers
Rear axle: swing type
Differential: hypoid 3.45:1
Wheels: 6J x 14 inch Wolfrace alloy discs
Tires: 185HR x 14
Options: Broadspeed Turbo-charged engine (230bhp/5.500rpm, 370Nm/3.500rpm, top speed 224km/h, 30 units built), switchable Laycock de Normanville overdrive
Special:
- TVR was founded in 1947 by Trevor Wilkinson, under the name of Trevcar Motors. The first car was built in 1949.
- Many of the early cars were sold in kit form to avoid a British tax on assembled cars but in the 1970s the tax loophole was closed and the kit-form option was removed.
- In 1954, Wilkinson changed the name of the company to TVR by removing two vowels and a consonant from his first name: TreVoR.
- They manufactured lightweight Sports Cars with powerful engines and was the third-largest specialised Sports Car manufacturer in the world, offering a diverse range of Coupé’s and Convertibles.
- The Taimar, part of the M Series, was nothing more than the slightly re-styled (at the rear) 3000M, with a large lift-up hatchback, Jensen Interceptor style.
- Its name was supposedly created from "Tailgate Martin".
- It was introduced at the October 1976 British International Motor Show in London.
- The era of the M Series, designed by automotive engineer and dealer Mike Bigland, is commonly associated with Martin Lilley who, together with his father, took ownership of the company on 30 November 1965.
- After production of the M Series ended, TVR sold the production rights and tooling for many M Series components (including GRP bodies) to David Gerald TVR Sportscars Ltd.
- Unusual at the time, TVR offered a five-year guarantee against corrosion on the M Series chassis. Corrosion was prevented by leaving a film of oil from the manufacturing process on the metal, capping the ends of the tubes and fastening components without driving fasteners through the tube walls.
Birefringence Series
I would sing this song a thousand times if it made you happy, I know it so well...
Birefringence in Airplane Windows: Due to the manufacturing process, airplane windows are anisotropic - their physical properties depend on direction. The light passing through the window is split into different beams travelling at different speeds, resulting in interference. The interference colours can be very interesting for the photographer.
Most often these patterns are rather faint, but if the incident light is already partially polarized, the colour effects can be easily detected without a polarising filter. If a polarising filter is used, these effects can be rather stunning.
I used a polarising filter, simples!
I call them "pits," but it's really one pit, with I-beams going across every four feet or so. I have no idea what part of the manufacturing process happened here.
Porcelain is a ceramic material made by heating materials, generally including kaolin, in an oven to temperatures between 1,200 and 1,400 °C (2,200 and 2,600 °F). The toughness, strength, and translucence of porcelain, relative to other types of pottery, arises mainly from vitrification and the formation of the mineral mullite within the body at these high temperatures.
Porcelain was first developed in China around 2,000 years ago, then slowly spread to other East Asian countries, and finally Europe and the rest of the world. Its manufacturing process is more demanding than that for earthenware and stoneware, the two other main types of pottery, and it has usually been regarded as the most prestigious type of pottery for its delicacy, strength, and its white colour. It combines well with both glazes and paint, and can be modelled very well, allowing a huge range of decorative treatments in tablewares, vessels and figurines. It also has many uses in technology and industry. Here we see two forms for creating "green bodies". Text from Wikipedia.
Dramatic 1928 Mercedes Benz 680 S short chassis Torpedo by Saoutchik....the last surviving of 3, and Best in Show at the 2013 Pebble Beach Concours.
In the infancy of the automobile, decades before the advent of mechanised production lines and six-figure build numbers, the private car could be as unique to its well-heeled owner as a handmade shoe or bespoke suit. During the early 1900s, the car was also an art form, a source of individual expression that made minor celebrities of the men creating them and established an enduring mythology around their rarefied craft. Perhaps the most visionary of these traditional coachbuilders, sought-after by the great and good across Europe and beyond for almost half a century, was Iakov Savtchuk, better known today as Jacques Saoutchik.
Born in western Russia in 1880, Saoutchik left his homeland at the age of 19, heading with his brother for the bright lights and untold possibilities of fin de siècle Paris. Having trained as a cabinet maker in a small town near Minsk, Saoutchik was able to join a modest furniture business in the 11th arrondissement from where he quickly became familiar with the machinations and mores of his newfound homeland. His sights as a designer and maker were soon set far higher than mere household furniture; Saoutchik had spied a niche in the newly emerging industry of the motorcar.
In 1906, having formerly adopted a more western interpretation of his name, Saoutchik set up his own coachbuilding company in the nearby district of Neuilly-sur-Seine and began building highly elaborate horseless carriage on bare chassis supplied by automotive pioneers like Hotchkiss and Panhard. In a period where the rules of car-making were loosely defined and the clientele invariably insistent on the finer things, Saoutchik spoke to his market with crystal clarity. Even his earliest creations demonstrated an ingenuity, attention to detail and sheer extravagance that was unrivalled anywhere in the world.
At the Concours d’Élegance de La Grande Cascade, an exhibition designed to introduce Parisian high-society to the wonders of the automobile, Saoutchik’s display was the star attraction, the combination of elegant design and peerless quality cementing his reputation as the definitive ‘manufacture de voitures de luxe’. Cars such as the 22 CV Berliet, completed in 1907, offered a fit and finish hitherto unseen, the lustre of its bodywork and jewel-like details captivating audiences from across the social strata.
Orders began to flood in, from aristocrats and wealthy industrialists to international royalty as far afield as Norway and Spain. In 1911, a commission arrived at the modest premises at 46 Rue Jacques Dulud to design the original Popemobile, built with such characteristic discretion that no pictures have survived.
After the end of the First World War, Saoutchik rose to new heights, developing what was known as the ‘transformable’, versatile and adaptable car bodies that could be fully open or fully closed and a variety of combinations in between. It was during this period that Saoutchik’s flamboyance and attention to detail began to be matched by his innovation. Patents were filed for a wide variety of inventions, including an adjustable windshield, a convertible roof, a window-lowering mechanism and cantilevered doors.
As the century progressed, Saoutchik’s creations evolved in step with rapid and dramatic societal change, becoming increasingly more modern and adventurous as the Art Nouveau landscape around him reshaped contemporary fashions. He supplied cars to the new royalty of Hollywood, Douglas Fairbanks and Mary Pickford famously exporting to their Los Angeles home a Saoutchik-bodied six-cylinder Delage coupé that they had alighted upon at the Paris Salon in 1921. In advertising material, ‘J. Saoutchik, Carrossier De Luxe’ became ‘Le Carrossier En Vogue’, with the promise that his cars were ‘adoptes par les femmes élegantes et sportives dans le monde entire.’ Beautiful to behold, Saoutchik’s cars were even more remarkable to experience first-hand, with sumptuous interiors using exotic hardwoods and finely hand-stitched quilted leathers to provide a level of luxury unprecedented and unrivalled in the world of private transportation.
By the mid-1920s, Saoutchik was working in close cooperation with most of the established engine and chassis builders, with Rolls Royce, Bentley Hizpano-Suiza, Isotta-Fraschini, Minerva and Mercedes all on the books. In 1927, he travelled to the US to visit his brother and engage in some urgent consultancy work for a failing Pierce-Arrow. He returned emboldened by many aspects of American automobile design, bringing the nouveau riche grandiosity of the East Coast aristocracy back to Europe and deploying it with new found vigour.
Meanwhile, developments in third party engineering and Saoutchik’s own manufacturing processes were also allowing the traditional, upright carriage of the earlier part of the century to be abandoned in favour of increasingly rakish designs with lower roof lines, sweeping pontoon fenders and vast bonnets. Stately elegance was now sharing space with a new-found dynamism and potency, and the late 1920s became a something of a Zenith for Saoutchik, his cars the perfect accompaniment to an age of excess. (Hagerty)
Exclusive in every way, It showcases some of the more exotic materials available to the coachbuilders of the day. The hides used to create the lizard skin interior were supplied by Alpina, a company that sourced products from the French colonies in Southeast Asia. The beautiful trim wood, known as Purpleheart, was also sourced out of the French colonies in South America.
Double click on the Image to Enlarge
AS ALWAYS....COMMENTS & INVITATIONS with AWARD BANNERS will be respectfully DELETED!
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
Attributed to L.W. Cushing and Sons
Medium: gilt copper
Intricate works like this grasshopper were made in a factory setting by skilled craftsmen. Much of the manufacturing process involved work done by hand, from the initial carving of a multipart mold for the metal to the addition of fine details found on the legs, wings, and antennae of the insect. The manufacturer offered weather vanes through illustrated mail-order catalogs, allowing people to customize and purchase them for farms, homes and public buildings.
Toledo Museum of Art, Toledo, Ohio
DSCF8867
Two Jägermeister bottles stacked on top of each other. The bottom one is the normal 700ml bottle but the top one is a very cool Coolpack which you can fill up and put in your freezer. Aaahhh! Photo taken specifically for Crazy Tuesday's theme BOTTLE CAP(s). Now availabe for licensing at Foap: www.foap.com/photos/two-green-jagermeister-bottles-e65ab5...
Etruscan ceramic vase with red figure, early 4th century BC.
Búcaro was a type of black pottery characteristic of the ancient Etruscans.
The firing method turned the pottery black and made its surfaces shine, carefully firing the pieces after firing. Etruscan urns and vases made using this system closely resemble Greek vases, also constructed with local materials. It is not known if there is a relationship with the impact, ceramics typical of the Villanova Culture.
The manufacturing process required ovens capable of withstanding temperatures from 900°C to 1050°C.
It's raining hard to the extent that the droplets can be spotted against the dark wall of the warehouse on the other side of the Trent & Mersey Canal at Lostock Gralam. And you had to feel sorry for the fork truck drivers and outside staff at Tudor Griffiths Builders' Merchants who were busy marshalling lots for loading on to customer's vehicles.
Meantime GBRf Shed 66741 'Swanage Railway' is putting in an appearance with the 7.11am Liverpool Biomass - Drax loaded wooden pellets (6E09). She's seen here threading her way through the low hanging steam generated by the Tata Chemicals plant - a much photographed backdrop and an atmospheric by-product of the synthetic soda ash manufacturing process located here.
Suffice to say the camera and lens got seriously soaked rendering a time out necessary for liquid refreshment and drying off the kit.
A day for messing about on the river? Not.
10.02am, 7th March 2019
Escuela Agrotécnica Salesiana “Carlos M. Casares”
La Escuela Agrotécnica Salesiana “Carlos M. Casares” ubicada en Del Valle, perteneciente a la Región bonaerense de 25 de Mayo. La comunidad, distante a 5 Km. del centro urbano. Donada en 1925 por la señora Concepción U. de Casares.Institución privada a cargo de salesianos, actualmente, está incorporada como Instituto privado al Ministerio de Educación de la Provincia.
Los alumnos deben permanecer internados en el colegio de Lunes a Viernes. La escuela pertenece a la Obra de Don Bosco, por lo que destaca su carisma Salesiano. Además de las asignaturas correspondientes al ciclo secundario o Polimodal, los alumnos tienen formación profesional , que va desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. La Escuela Agrotécnica ofrece una propuesta educativa basada en la práctica de actividades rurales, en áreas de producción agrícola, ganadera e industrial, con acciones que van desde la fabricación de quesos hasta la cría de cerdos y desde carpintería hasta inseminación artificial de ganado vacuno. Este proceso de fabricación y todas las actividades productivas tienen como resultado una gran cantidad de desechos que no son utilizados. Para lograr convertir los remanentes se fabricó el “biodigestor”.
Muchas personas de esta comunidad trabajan en dicha institución que es todo un orgullo local
TRASLATOR
Escuela Agrotécnica Salesiana “Carlos M. Casares”
The Salesian Agrotechnical School "Carlos M. Casares" located in Del Valle, belonging to the Buenos Aires Region of 25 de Mayo. The community, 5 km away from the urban center. Donated in 1925 by Mrs. Concepción U. de Casares. Private institution run by Salesians, currently, it is incorporated as a private Institute to the Ministry of Education of the Province.
Students must remain interned in the school from Monday to Friday. The school belongs to the Work of Don Bosco, for which its Salesian charism stands out. In addition to the subjects corresponding to the secondary cycle or Polimodal, the students have professional training, which goes from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. The Agrotécnica School offers an educational proposal based on the practice of rural activities, in areas of agricultural, livestock and industrial production, with actions ranging from the manufacture of cheeses to the raising of pigs and from carpentry to artificial insemination of cattle. This manufacturing process and all productive activities result in a large amount of waste that is not used. In order to convert the remnants, the "biodigester" was manufactured.
Many people of this community work in this institution that is a local pride
Marshmallow
Sugar-based confection
For the music producer and DJ, see Marshmello. For other uses, see Marshmallow (disambiguation).
Marshmallow (UK: /ˌmɑːrʃˈmæloʊ/, US: /ˈmɑːrʃˌmɛloʊ, -mæl-/)[1][2] is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from Althaea officinalis, the marsh-mallow plant.[3]
Quick Facts Type, Place of origin ...
History
The marsh-mallow plant (Althaea officinalis)
The word "marshmallow" comes from the mallow plant species (Althaea officinalis), a wetland weed native to parts of Europe, North Africa, and Asia that grows in marshes and other damp areas. The plant's stem and leaves are fleshy, and its white flower has five petals. It is not known exactly when marshmallows were invented, but their history goes back as early as 2000 BCE. Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as intended.[4][5][6]
Whether used for candy or medicine, the manufacture of marshmallows was limited to a small scale. In the early to mid-19th century, the marshmallow had made its way to France, where confectioners augmented the plant's traditional medicinal value. Owners of small confectionery stores would whip the sap from the mallow root into a fluffy candy mold. This candy, called Pâte de Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites.[7][8] It was sold in bar form as a lozenge. Drying and preparation of the marshmallow took one to two days before the final product was produced.[9] In the late 19th century, candy makers started looking for a new process and discovered the starch mogul system, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden.[10] At the same time, candy makers began to replace the mallow root with gelatin, which created a stable form of marshmallow.[5]
By the early 20th century, thanks to the starch mogul system, marshmallows were available for mass consumption. In the United States, they were sold in tins as penny candy and used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti. In 1956, Alex Doumak patented[11] the extrusion process that involved running marshmallow ingredients through tubes. The tubes created a long rope of marshmallow mixture and were then set out to cool. The ingredients were then cut into equal pieces and packaged.[5]
Modern marshmallow manufacturing is highly automated and has been since the early 1950s when the extrusion process was first developed. Numerous improvements and advancements allow for the production of thousands of pounds of marshmallow a day.[12] Today, the marshmallow typically consists of four ingredients: sugar, water, air, and a whipping agent.
Ingredients
Marshmallows consist of four ingredients: sugar, water, air, and a whipping agent/aerator (usually a protein). The type of sugar and whipping agent varies depending on the desired characteristics. Each ingredient plays a specific role in the final product.
The marshmallow is a foam, consisting of an aqueous continuous phase and a gaseous dispersed phase (in other words, a liquid with gas bubbles spread throughout). In addition to being a foam, this also makes marshmallows an "aerated" confection because it is made up of 50% air. The goal of an aerated confection like a marshmallow is to incorporate gas into a sugar mixture and stabilize the aerated product before the gas can escape. When the gas is introduced into the system, tiny air bubbles are created. This is what contributes to the unique textural properties and mouth-feel of this product.[13]
Protein
In marshmallows, proteins are the main surface-active agents responsible for the formation and stabilization of the dispersed air. Due to their structure, surface-active molecules gather at the surface area of a portion of (water-based) liquid. A portion of each protein molecule is hydrophilic, with a polar charge, and another portion is hydrophobic and non-polar. The non-polar section has little or no affinity for water, and so this section orients as far away from the water as possible. However, the polar section is attracted to the water and has little or no affinity for the air. Therefore, the molecule orients with the polar section in the water, with the non-polar section in the air. Two primary proteins that are commonly used as aerators in marshmallows are albumen (egg whites) and gelatin.[14]
Albumen (egg whites)
Albumen is a mixture of proteins found in egg whites and is utilized for its capacity to create foams. In a commercialized setting, dried albumen is used as opposed to fresh egg whites. In addition to convenience, the advantages of using dried albumen are an increase in food safety and the reduction of water content in the marshmallow. Fresh egg whites carry a higher risk of Salmonella, and are approximately 90 percent water. This is undesirable for the shelf life and firmness of the product. For artisan-type marshmallows, prepared by a candy maker, fresh egg whites are usually used. Albumen is rarely used on its own when incorporated into modern marshmallows, and instead is used in conjunction with gelatin.[15]
Gelatin
Gelatin is the aerator most often used in the production of marshmallows. It is made up of collagen, a structural protein derived from animal skin, connective tissue, and bones. Not only can it stabilize foams, like albumen, but when combined with water, it forms a thermally-reversible gel. This means that gelatin can melt, then reset due to its temperature sensitivity. The melting point of gelatin gel is around 95 °F (35 °C), which is just below normal body temperature (around 97 °F (36 °C)). This is what contributes to the "melt-in-your-mouth" sensation when a marshmallow is consumed—it actually starts to melt when it touches the tongue.[14]
During preparation, the temperature needs to be just above the melting point of the gelatin, so that as soon as it is formed, it cools quickly, and the gelatin sets, retaining the desired shape. If the marshmallow rope mixture exiting the extruder during processing is too warm, the marshmallow starts to flow before the gelatin sets. Instead of a round marshmallow, it takes on an oval form. Excessive heat can also degrade or break down the gelatin itself. Therefore, when marshmallows are being produced at home or by artisan candy makers, the gelatin is added after the syrup has been heated and cooled down.
In commercial operations, the gelatin is cooked with the sugar syrup, rather than being added later after the syrup has cooled. In this case, kinetics play an important role, with both time and temperature factoring in. If the gelatin was added at the beginning of a batch that was then cooked to 112–116 °C in 20–30 minutes, a significant amount of gelatin would break down. The marshmallow would have reduced springiness from that loss of gelatin. But since the time the syrup spends at elevated temperature in modern cookers is so short, there is little to no degradation of the gelatin.[12]
In terms of texture and mouth-feel, gelatin makes marshmallows chewy by forming a tangled 3-D network of polymer chains. Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a dispersion, which results in[how?] a cross-linking of its helix-shaped chains. The linkages in the gelatin protein network trap air in the marshmallow mixture and immobilize the water molecules in the network. The result is the well-known spongy structure of marshmallows. This is why the omission of gelatin from a marshmallow recipe results in marshmallow creme, since there is no gelatin network to trap the water and air bubbles.[14]
Sugars
A traditional marshmallow might contain about 60% corn syrup, 30% sugar, and 1–2% gelatin. A combination of different sugars is used to control the solubility of the solution.[16] The corn syrup/sugar ratio influences the texture by slowing crystallization of the sucrose. The smooth texture of marshmallows relies on disordered, or amorphous, sugar molecules. In contrast, increasing the sugar ratio to about 60–65% produces a grainy marshmallow.[17] Temperature also plays an important role in producing smooth marshmallows by reducing the time window for ordered crystals to form. To ensure the sugars are disordered, the sugar syrup solution is heated to a high temperature and then cooled rapidly.[18]
Sugarcane and sugar beet
Sugarcane and sugar beet are the two primary sources of sugar, consisting of sucrose molecules. Sucrose is a disaccharide that consists of one glucose and fructose molecule. This sugar provides sweetness and bulk to the marshmallow while simultaneously setting the foam to a firm consistency as it cools.[17] Sucrose, and sugars in general, impair the ability of a foam to form, but improve foam stability. Therefore, sucrose is used in conjunction with a protein like gelatin. The protein can adsorb, unfold, and form a stable network, while the sugar can increase the viscosity.[19] Liquid drainage of the continuous phase must be minimized as well. Thick liquids drain more slowly than thin ones, and so increasing the viscosity of the continuous phase reduces drainage. A high viscosity is essential if a stable foam is to be produced. Therefore, sucrose is a main component of marshmallow. But sucrose is seldom used on its own because it tends to crystallize.
Corn syrup
Corn syrup, derived from maize, contains glucose, maltose, and other oligosaccharides. Corn syrup can be obtained from the partial hydrolysis of cornstarch.[20] Corn syrup is important in the production of marshmallow because it prevents the crystallization of other sugars (like sucrose). It may also contribute body, reduce sweetness, and alter flavor release, depending on the Dextrose Equivalent (DE) of the glucose syrup used.
The DE is the measure of the amount of reducing sugars present in a sugar product in relation to glucose. Lower-DE glucose syrups provide a chewier texture, while higher-DE syrups make the product more tender.[17] In addition, depending on the type of DE used, can alter the sweetness, hygroscopicity, and browning of the marshmallow. Corn syrup is flavorless and cheap to produce, which is why candy companies love using this product.
Invert sugar
Invert sugar is produced when sucrose breaks down due to the addition of water, also known as hydrolysis. This molecule exhibits all the characteristics of honey except the flavor because it is the primary sugar found in honey. This means that invert sugar has the ability to prevent crystallization and produce a tender marshmallow. It is also an effective humectant, allowing it to trap water and prevent the marshmallow from drying out. For some candies, this is not a good trait to have, but for marshmallows, it is an advantage since it has a high moisture content.[12]
Fruit syrups
While not widely used for traditional or commercial recipes, fruit syrups have been proposed as an alternative sugar for marshmallows.[21]
Additional ingredients
Flavors
Unless a variation of the standard marshmallow is being made, vanilla is always used as the flavoring. The vanilla can either be added in extract form or by infusing the vanilla beans in the sugar syrup during cooking. This[clarification needed] is the best technique to get an even distribution of flavor throughout the marshmallow.[15]
Acids
Acids, such as cream of tartar or lemon juice, may also be used to increase foam stability. The addition of acid decreases the pH. This reduces the charge on the protein molecules and brings them closer to their isoelectric point. This results in a stronger, more stable interfacial film. When added to egg whites, acid prevents excessive aggregation at the interface. However, acid delays foam formation. It may therefore be added toward the end of the whipping process after a stable foam has been created.[13]
Manufacturing process
Video of making marshmallows
Just Born Peeps in an Easter basket
Commercial process
In commercial marshmallow manufacture, the entire process is streamlined and fully automated.
Gelatin is cooked with sugar and syrup. After the gelatin-containing syrup is cooked, it is allowed to cool slightly before air is incorporated. Whipping is generally accomplished in a rotor-stator type device. Compressed air is injected into the warm syrup, held at a temperature just above the melting point of gelatin. In a marshmallow aerator, pins on a rotating cylinder (rotor) intermesh with stationary pins on the wall (stator) provide the shear forces necessary to break the large injected air bubbles into numerous tiny bubbles that provide the smooth, fine-grained texture of the marshmallow. A continuous stream of light, fluffy marshmallow exits the aerator en route to the forming step.
The marshmallow confection is typically formed in one of three ways. First, it can be extruded in the desired shape and cut into pieces, as done for Jet-Puffed marshmallows. Second, it can be deposited onto a belt, as done for Peeps.[22] Third, it can be deposited into a starch-based mold in a mogul to make various shapes.[12]
Home making process
A freshly-cut batch of homemade marshmallows
The home process for making marshmallow differs from commercial processes. A mixture of corn syrup and sugar is boiled to about 252 °F (122 °C). In a separate step, gelatin is hydrated with enough warm water to make a thick solution. Once the sugar syrup has cooled to about 100 °F (38 °C), the gelatin solution is blended in along with desired flavoring, and whipped in a mixer to reach the final density. The marshmallow is then scooped out of the bowl, slabbed on a table, and cut into pieces.[15]
Roasted marshmallows and s'mores
A popular camping or backyard tradition in the United Kingdom,[23] North America, New Zealand and Australia is the roasting or toasting of marshmallows over a campfire or other open flame.[24] A marshmallow is placed on the end of a stick or skewer and held carefully over the fire. This creates a caramelized outer skin with a liquid, molten layer underneath. Major flavor compounds and color polymers associated with sugar browning are created during the caramelization process.[25]
As sugar costs went down in 19th century, in 1892 a New Jersey newspaper reported that "'Marshmallow roasts' are the newest thing in summer resort diversions." There were more mentions of the trend throughout 1890s, implicitly (and sometimes explicitly) referring to home-made marshmallows, as commercial process was yet to be invented.[26]
S'mores are a traditional campfire treat in the United States, made by placing a toasted marshmallow on a slab of chocolate, which is placed between two graham crackers. These can then be squeezed together, causing the chocolate to begin melting.[27]
Roasting a marshmallow
Roasting a marshmallow
A roasted marshmallow
A roasted marshmallow
An open-faced s'more
An open-faced s'more
Nutrition
Marshmallows are defined in US law as a food of minimal nutritional value.[28]
Dietary preferences
Toasted vegan marshmallows served with chocolate mousse
The traditional marshmallow recipe uses powdered marshmallow root, but most commercially manufactured marshmallows instead use gelatin in their manufacture. Vegans and vegetarians avoid gelatin, but there are versions that use a substitute non-animal gelling agent such as agar.[29] In addition, marshmallows are generally not considered to be kosher or halal unless either their gelatin is derived from kosher or halal animals or they are vegan.[30]
Marshmallow creme and other less firm marshmallow products generally contain little or no gelatin, which mainly serves to allow the familiar marshmallow confection to retain its shape. They generally use egg whites instead. Non-gelatin, egg-containing versions of this product may be consumed by ovo vegetarians. Several brands of vegetarian and vegan marshmallows and marshmallow fluff exist.[31]
See also
Chocolate-coated marshmallow treats
Chubby Bunny, children's game involving marshmallows
Divinity (confectionery)
Flump (sweet)
Marshmallow creme
Peeps
Stanford marshmallow experiment
Stay Puft Marshmallow Man