I've been attempting to push through a custom dough -- and when the pressure builds, I have great luck extruding it. However, yesterday, the new sturdy syringes that I grabbed from Structur3d appear to be deforming and herniating.
That material was custom tuned to make extrusion more predictable than most "doughs" -- it is actually closer to a cracker material -- no yeast or leavening, doesn't spring/expand, at least noticeably, and maintains the same threadwidth after being deposited. Steady heat over time hardens it without causing to leap, spring, rise, or whatever the correct baking term is for expanding when heated.
I'm trying to sort out what the next step should be -- between adjusting the dough softness (softer than silicone, as far as I can tell -- but am attempting to gauge if it hardens under compression in a way that makes it behave differently than silicone), the M92 E1000 setting (for UM2, thus UM2 not + series), ambient temperature (again, no rise in the dough, so am hoping that no additional contributors to pressure are happening at room temperature), or other factors.
Here are photos of the syringe.
Here's my current drop-in Start.gcode style header:
`G28 ; home all axes
G1 Z5 F5000 ; lift nozzle
M302 ;Allow cold extrusion
M92 E10000 ;Increases extruder steps (required to turn Discov3ry)
M500 ;Store new temporary M92 settings
M501 ;Set temporary parameters to current M92 settings
G21 ; set units to millimeters
G90 ; use absolute coordinates
M82 ; use absolute distances for extrusion
G28 X0 Y0 ;move X/Y to endstops
G1 Z30 F1800.00 ;move the platform down 30mm
G1 X110 Y110 ;move X/Y to centre
M107 ;start with the fan off
G92 E0 ;zero the extruded length
G0 F7200.000000 X53.023 Y37.752 Z0.400
Could really use some help and advice!