This collection aims to provide the essential foundation for this product sector, that is the "white" because from white comes an assortment, in classic, modern, contemporary versions. Our proposals are aimed at providing the market with products that will last over time.
What is porcelain?
Porcelain belongs to the large group of ceramics (from the greek chéramos, clay) which includes everything that is manufactured with a raw material with clay content: it represents the peak in the manufacture of ceramics. Known since ancient times in the Far East, it was produced in Europe for the first time in 1708 in Meissen (in the Principality of Saxony) by an alchemist, Johan Friedrich Bottger who ed from Prussia where the King Frederick William had imprisoned him to secure for himself his scienti c work; he later found refuge and protection with the Prince Frederick Augustus.
The name derives from the Italian porcelain, designation of a transparent-looking translucent shell; Marco Polo was probably the first to use this term for Chinese products of this type. The basic components of porcelain are kaolin (50%), quartz (25%) and feldspar (25%).
The key element in the production of porcelain is however the kaolin from whose purity depends the quality of the product. The objects created with a mixture (mass) of the above raw materials are subjected to a first firing at temperature varying from 800 to 900 °C (obtaining the so-called biscuit) to be glazed and then subjected to a second ring (the "large re") at 1300/1500 °C.
The Bone-China (porcelain made from bones) is obtained by adding to the mass (slurry) a significant amount of bone ash, reducing the amount of kaolin partially replaced by pegmatite (Cornish stone), a mineral of quartz and feldspar mined in Cornwall. In this type of porcelain also the baking temperature is different: the first baking (biscuit) is in fact at 1240/1280 °C, while the second from 920 to 1125 °C. For the construction of New Bone-China or Fine-China (widespread today) the ashes of bones is replaced by phosphates and other chemical additives.
These few lines have no educational claims. They just want to be a help for those shopkeepers always eager to learn more about the products they o er to their clients.