a small bowl into which granulated sugar is poured. Colored sugar or separate sugar and food coloring are used to provide color. Heaters near the rim of the head melt the sugar, which is squeezed out through tiny holes by centrifugal force, and the molten sugar solidifies in the air and is caught in a larger bowl which totally surrounds the spinning head. After the product builds up on the inside walls of the larger bowl, a stick, cone, or hands are inserted, upon which the sugar strands are gathered. Marshmallows Marshmallows are prepared whipping air into gelatin, corn syrup and sugar. The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for an extract from the root of the marshmallow plant (Althaea officinalis) and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the root. In modern times, marshmallows are often commercially prepared using extrusion. Chocolatiering Chocolatiering, the preparing of confections from chocolate, involves the techniques of tempering, molding and sculpting. Tempering is a heat treatment method performed on chocolate involving heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or 'snap', the way it breaks. Molding is a design technique used in making chocolate pieces that are of a certain shape by taking liquid chocolate and pouring it into a mold and letting it harden. Sculpting is a type of three-dimensional artwork that may involve using molds and pieces of chocolate, and decorating the piece with designs in chocolate. Occupational hazards Making candy can be hazardous due to the use of boiled sugar and melted chocolate. Boiling sugar often exceeds —hotter than most cooked foods—and the sugar tends to stick to the skin, causing burns and blisters upon skin contact. Worker safety programs focus on reducing contact between workers and hot food or hot equipment, and reducing splashing, because even small splashes can cause burns. Some ingredients can also irritate the eyes and lungs, if, for example, powdered ingredients are accidentally inhaled, so worker protection involves reducing exposure to potentially irritating ingredients. Occupational dust exposure reduction measures can reduce health problems among workers. Dust control measures can reduce risk of catastrophic dust explosions from sugar and other ingredients in candy. Dust explosions have caused the destruction of factories and killed candy makers. Some dust explosions include