That is correct. And after reading your description of how the glass is gathered I think I see the fundamental difference here. First off the idea of the marver is the same principle as what we use a blow dryer and marble table for. And that is to help to even out the temperature for blowing purposes. With sugar too, if it is too hot on one side or conversely too cool on one side the sugar will not blow evenly and you will have a blow out on one side or uneven thickness which will put the piece out of whack as well.
But we work in temperatures in the 200ºF range which I think has less room for temperature flucuations than glass does.
When we blow a piece of sugar we work it into a ball to drop and, even out the temperature. This also helps to ensure the eveness of what we're blowing. The primary difference that I see is simply the fact that you can't do that with glass, but we can with sugar. So I don't really think it has anything to do with any major differences in the mediums, but mostly in the fact of what can safely be handled. I imagine that if you could work with glass at 245ºF and blow it, you would.
But we work in temperatures in the 200ºF range which I think has less room for temperature flucuations than glass does.
When we blow a piece of sugar we work it into a ball to drop and, even out the temperature. This also helps to ensure the eveness of what we're blowing. The primary difference that I see is simply the fact that you can't do that with glass, but we can with sugar. So I don't really think it has anything to do with any major differences in the mediums, but mostly in the fact of what can safely be handled. I imagine that if you could work with glass at 245ºF and blow it, you would.
