How to tell smashed dots apart on a food web
On a food web, tell smashed dots apart like this: fill-in makes the whole dot bigger, and the center does not go white. Until you can tell them apart, do not adjust the press for the wrong cause. The center of the dot goes white, and a ring is squeezed out around it.
On a food web, tell smashed dots apart like this: fill-in makes the whole dot bigger, and the center does not go white. Until you can tell them apart, do not adjust the press for the wrong cause. The center of the dot goes white, and a ring is squeezed out around it.
Name it wrong and you adjust the wrong place
The center of the dot goes white, and a ring is squeezed out around it. If you treat it as another defect, you skip this step: drop the pressure, and do not add ink. The ingredient list and the heat-seal area decide whether it ships. They do not decide what it is called.
How to tell them apart
| What you see | Closer to | How you separate them |
|---|---|---|
| The center of the dot goes white, and a ring is squeezed out around it. | Smashed dots | Naming it from one white spot |
| Fill-in makes the whole dot bigger. The center does not go white. | Handle it as that other defect | Using the same adjustment |
| The spot sits on the ingredient list or the heat-seal area | Hold this area first | Ignoring the position just to name it |
Confirm it on the spot
- Look by eye or with a loupe: the center goes white, and a ring is squeezed out around it.
- Rule it out: fill-in makes the whole dot bigger, and the center does not go white.
- Drop the pressure. Do not add ink.
