One die is underneath the planchet (prepared blank disk) and the other die is slammed hard, with much force, on top of the planchet, which was heated prior to striking.
In standard induction motors, instead of being wound in coils, the rotor conductors are die-cast in the shape of a squirrel cage within a core of magnetic steel.
Underneath the living rosettes, the plants typically produce nonphotosynthetic material or allow previous leaves to die, creating an insulating effect.
The dough is extruded through a die into various possible shapes: granules, flakes, chunks, goulash, steakettes (schnitzel), etc., and dried in an oven.
