Use the correct liquid with the powder (see chart). Shake well before use, especially if the shade is veined. Prepare the mould, carefully removing all traces of wax with boiling water with suitable detergent. Apply plaster separator.

Packing and Pressing The dough is at the right consistency when  it is free from stickiness but not rubbery. The flask should be at  room temperature when packed. Ensure the mould is properly filled as indicated by the excess dough being squeezed out around the edge. Close the flask slowly, a trial closure can becarried out if desired. Never pack the dough after the work time haselapsed or the material has become rubbery, it is advisable to keep the flask under pressure for 15 minutes before curing.