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Author Topic: An Open Call to Ceramic Engineers- Reverse Engineering Biscotto di Sorrento  (Read 30258 times)

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Offline sub

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It would be better to order directly from Saputo.

Another thread with the density of the biscotto:  Biscotto platea, Come riconoscere i migliori

Offline sub

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Re: An Open Call to Ceramic Engineers- Reverse Engineering Biscotto di Sorrento
« Reply #121 on: December 09, 2015, 09:28:55 AM »
Another place to order: Il Biscotto di Casapulla, Edizione Speciale per la Confraternita

http://www.fornacemastroianni.it


Product in Casapulla with local clay, mixed with pozzolan and baked in wood-burning furnaces or gas (they have two).

The piece measures cm: 40 x 34.5 x 3.1

The volume amounted to 4.25 dm 3.

The weight is equal Kg.6,5

The specific gravity is equal to (weight / volume) 1,530.

It is currently among the best around and is only slightly more dense than that of Sorrento.

We can decide how to achieve it and if WE make it even lighter to make it similar to Sorrento, but the problem is this: an increase in lightness means increasing the amount of pozzolan mix cookie.

This reduces the strength of the piece, and some great pizza, in Naples, they found abnormal wear and decided to replace it with other products.

Offline texmex

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I'm placing this link here for future reference since I  have been trying to absorb much of this thread and other DIY build threads. Though not directly pertaining to the Sorrento subject, I think it's in the ballpark. Kiko Denzer
http://www.handprintpress.com/authors/diy-earthen-castable-refractory/
Reesa

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