How to tell bleed from lookalikes on a food web
On a food web, split bleed from lookalikes: misregister is the marks themselves shifted. Until you can tell them apart, do not adjust the press for the wrong cause. Color runs past the edge, and the register marks still line up.
On a food web, split bleed from lookalikes: misregister is the marks themselves shifted. Until you can tell them apart, do not adjust the press for the wrong cause. Color runs past the edge, and the register marks still line up.
Name it wrong and you adjust the wrong place
Color runs past the edge, and the register marks still line up. If you call it something else, you skip this step: check viscosity and impression first. Do not only adjust register. The ingredient list and the heat-seal area decide release. They do not decide what it is called.
How to tell them apart
| What you see | Closer to | How to separate |
|---|---|---|
| Color runs past the edge, and the register marks still line up. | Bleed | Do not name it from one white spot |
| Misregister is the marks themselves shifted. | Handle it as that other defect | Do not use the same adjustment |
| It sits on the ingredient list and the heat-seal area | Protect this area first | Do not ignore the location just to name it |
Confirm on the spot
- Look, or use a loupe: color past the edge, register marks still aligned.
- Rule it out: misregister is the marks themselves shifted.
- Check viscosity and impression first. Do not only adjust register.
