{"id":90,"date":"2008-05-17T18:09:28","date_gmt":"2008-05-18T01:09:28","guid":{"rendered":"http:\/\/www.beadsandbeading.com\/blog\/conditioning-polymer-clay\/90\/"},"modified":"2013-11-01T19:14:17","modified_gmt":"2013-11-02T02:14:17","slug":"conditioning-polymer-clay","status":"publish","type":"post","link":"https:\/\/www.beadsandbeading.com\/blog\/conditioning-polymer-clay\/90\/","title":{"rendered":"Conditioning Polymer Clay without Trapping Air Bubbles"},"content":{"rendered":"

\"Conditioning<\/p>\n

Air bubbles will show as lumps on your beads.. So be careful not to trap them in your clay:
\n<\/span><\/b><\/p>\n

Nothing is more frustrating to a bead maker than putting perfectly nice beads in the oven, only to take<\/span> them out all covered in<\/span> bumps and<\/span> bubbles!<\/span><\/p>\n

Those bubbles are caused by trapped air in your polymer clay. Most likely put there, by the way you conditioned your clay.<\/span><\/p>\n

The biggest culprit for trapping air is folds. When you fold over your strip of clay and insert it in your pasta machine fold last, a little pocket of air gets trapped in the fold. If you keep doing this over and over, more and more air gets forced into the layers of clay.<\/span><\/p>\n

Some of these air pockets you will see. You can pop those with your knife or a pin. But some bubbles, won’t surface until it is baking and those are the ones that can be a real pain!<\/span><\/p>\n

So to minimize the air getting trapped in your clay while conditioning, you can do some of these things:<\/span><\/p>\n