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Come on, I know you're all opinionated.  What are your thoughts on this topic? Check out the poll below and also elaborate in the comments if you'd like!

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I find images or patterns in various places online, and sometimes design my own graphics in Photoshop. But be sure to heed copyright laws - it's best not to use others' images without permission or purchasing licenses (i.e., for clip art), especially if you're selling the cookies. 

Well, I find the icing sheets are much easier and faster to work with; just print, peel and stick to wet icing. Wafer paper is kind of a pain; wait for the cookie to dry, cut out pattern and paint with corn syrup and try not to get the corn syrup all over the place. Although when it comes to taste, I would rather eat a cookie with wafer paper than icing circles. Now, I may be doing this all wrong so feel free to comment

 

 

I generally agree with you, Bosco, though I don't usually put frosting sheets on wet icing topcoats either, though it sticks better to them (than wafer paper does) - it's just too messy for me. I always wait until the icing dries to get more exact placement or put the frosting sheets on naked cookies. Wafer paper won't stick to naked cookies, but icing sheets will. Another difference between the two! Though I may have mentioned it already!

I had a big issue trying to get the edges to lay flat with the wafer paper, no issue at all with the icing sheets- though I should say, I put them both down on wet icing.

The company I bought the wafer sheets said you could bake it directly with a light colored cookie- just adhere with egg white, I think.  Didn't try that since I needed a very white background.

I am struggling with this question right now and that's why I joined joined this forum....looking for opinions.  I have an order for 2 dozen cookies for 4th of July and half of them are graphics (vintage post cards) and half of them will be photographs.  I did a test today using frosting sheets from kopycake and they worked well with the graphics.   And I understand that the frosting sheets will also be better with photos.   I just ordered some wafer sheets and want to test those out as well. I am most interested in the consistency and taste with the cookie as well as appearance.  I know I can make them LOOK good, but I want them to taste and feel good in the mouth as well.

Hi, Donna! Personally, I much prefer wafer paper from a texture and flavor standpoint - it's flavorless, but it tends to be thinner and more delicate certainly than Kopykake frosting sheets, which can be thick and gummy. So I find wafer paper dissolves more rapidly on the tongue with less interference with cookie texture.

 

But frosting sheets (most brands anyway) are more opaque, so less of the underlying cookie will show through them, and the application also looks more "even."

 

I hope this helps a bit.

I have only used kopykake frosting sheets, which is only a handful of times mind you,and my question is about printing.  I seem to have trouble getting "true" colors especially red!  I have tried changing the settings with the computer and it always is more brownish red than a true red.  Customers were always happy but still bugs me so I don't promote that we do the images. I also put them on a dried cookie with karo or piping gel.

NJ, I have the same trouble with both papers. It's a printer color calibration issue. All printers are color-calibrated differently, so this compounds the problem too. I usually have to do multiple color adjustments of the image within Photoshop (or some other photo-editing software) in order to get it to print exactly as I want it. It's a trial and error process for me, so I always have some extra frosting sheets/wafer paper on hand.

Originally Posted by Julia M. Usher:

NJ, I have the same trouble with both papers. It's a printer color calibration issue. All printers are color-calibrated differently, so this compounds the problem too. I usually have to do multiple color adjustments of the image within Photoshop (or some other photo-editing software) in order to get it to print exactly as I want it. It's a trial and error process for me, so I always have some extra frosting sheets/wafer paper on hand.

I will have to work more with the photoshop.  I have some this week and of course they will have a red logo:/ thanks!

I prefer using icing (frosting) sheets.
I have a Canon MG5320 and it prints the colors perfectly. I use basic Microsoft Publisher to snag photos (being mindful of copyrights) or just lay out photos. I do find many public domain photos when searching.
I like the brilliance of the icing sheet. I place my images directly onto wet flavored royal icing. The photos/ images dry as colorful as printed.
I have wafer paper but I have not used it at all.
After reading comments I will try it again using piping gel.
Great discussion.

Davinci !

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  • Davinci !: Public Domain Cookies inspired by Davinci

Okay,  I can now say, without a doubt, I prefer wafer. 

 

I did 2 dozen image cookies this weekend. Part were graphics and part were photos. I used wafer paper for the graphic illustrations and frosting sheets for the photos.  I applied both to wet icing. 

 

My cookies were not real smooth, unfortunately...I tried a new cookie recipe and it didn't go so well....anyway, so that could also  have been a factor...but the wafer paper laid down nicely and gave a great appearance.  The frosting sheets turned out all bubbly and I needed to redo 8 out of the 12 photos. (Grrrr. There goes the profit on this job!)

 

Still, the photos just don't look good on the wafer paper.  So I just scraped the icing off, and reflooded 8 cookies, and am letting them dry smooth this time, and then I'll apply the frosting sheets, which I'm printing right now.  (By the way, that tip of putting them in the freezer to get a nice release works!)

 

  And, here's also a tip on the wafer paper. People comment on the edges curling.  While I was flooding the cookie I smeared (with a basting brush) a mixture of icing and corn syrup on a piece of wax paper and put the wafer image in it to "soak"  (careful not to get it on the front.)  I didn't have any trouble at all with curling edges. 

 

Also, I did a taste/texture test.  I think I actually like the texture and taste of the wafer paper better as well.

Thank you! I found that to be true as well!
 
Originally Posted by Julia M. Usher:

Hi, Donna! Personally, I much prefer wafer paper from a texture and flavor standpoint - it's flavorless, but it tends to be thinner and more delicate certainly than Kopykake frosting sheets, which can be thick and gummy. So I find wafer paper dissolves more rapidly on the tongue with less interference with cookie texture.

 

But frosting sheets (most brands anyway) are more opaque, so less of the underlying cookie will show through them, and the application also looks more "even."

 

I hope this helps a bit.

Originally Posted by Donna The Frosting Fairy:

 

  And, here's also a tip on the wafer paper. People comment on the edges curling.  While I was flooding the cookie I smeared (with a basting brush) a mixture of icing and corn syrup on a piece of wax paper and put the wafer image in it to "soak"  (careful not to get it on the front.)  I didn't have any trouble at all with curling edges. 

 

 

How did you transfer the "prepped" wafer paper from the "coated" wax paper to the cookie? 

Originally Posted by Mshampoo9:

I use the icing sheets. I can get more uses out of them. They stay flexible if I spray them,they hold color better with less coloring running and the image is more defined

What do you spray them with?

Can anyone recommend someone (an Etsy business, perhaps) who can print custom frosting sheet images for me?  I read good things here about The Cookie Pixie's shop on Etsy but it appears that she only prints on wafer paper. I have an order of 200 cookies to do but it still doesn't seem worth investing in a printer and edible inks since I rarely get requests for these kinds of edible images. Thanks in advance for your help!

Sugar Pixie Sweets - I am going to put your question in a new thread since it is a pretty different topic and is likely to get missed here. Will post the link here once it is set up. In the future, if you've got a new question, it's best just to start a new question if you don't already see the same one on the site. Let me know if you need any tips for doing this.

Ysabella's Treats - just saw your question about spraying frosting sheets. I find that if I just put them back in their re-sealable packages (that they come in), they stay flexible for a VERY long time. But I suppose if you needed to (the papers got very brittle from overexposure to air), you could mist with water or a mixture of water and vodka to avoid over-wetting the paper and pitting/dissolving it.

Sugar Pixie Sweets:  Here's the link to you new forum topic in the Resources/Suppliers area where it can also help others. http://cookieconnection.juliau...rint-frosting-sheets

 

Everyone, if you have a suggested supplier for her, please post it in the forum behind that link, not here/directly below. Thanks.

Originally Posted by Debbi Hook - The SPI Flip Flop Foodie:
Originally Posted by Donna The Frosting Fairy:

 

  And, here's also a tip on the wafer paper. People comment on the edges curling.  While I was flooding the cookie I smeared (with a basting brush) a mixture of icing and corn syrup on a piece of wax paper and put the wafer image in it to "soak"  (careful not to get it on the front.)  I didn't have any trouble at all with curling edges. 

 

 

How did you transfer the "prepped" wafer paper from the "coated" wax paper to the cookie? 

I just saw this so I am sorry for the tardy reply.  I simply am able to pick the rice paper up and place it on the cookie.  They don't get real fragile.

 

Originally Posted by Donna The Frosting Fairy:
Originally Posted by Debbi Hook - The SPI Flip Flop Foodie:
Originally Posted by Donna The Frosting Fairy:

 

  And, here's also a tip on the wafer paper. People comment on the edges curling.  While I was flooding the cookie I smeared (with a basting brush) a mixture of icing and corn syrup on a piece of wax paper and put the wafer image in it to "soak"  (careful not to get it on the front.)  I didn't have any trouble at all with curling edges. 

 

 

How did you transfer the "prepped" wafer paper from the "coated" wax paper to the cookie? 

I just saw this so I am sorry for the tardy reply.  I simply am able to pick the rice paper up and place it on the cookie.  They don't get real fragile.

 


Thanks Donna - I actually did try it your way, but had a lot of trouble picking it up without getting "stuff" on the front.  I need a youtube to see how you do it!  Obviously I wasn't doing something right!  I appreciate the response.

Well, I thought I knew what I preferred. I had it in my head that wafer paper was the thick sheet that I sometimes see on cakes that is like eating a sheet of paper. Maybe that is rice paper? From what I am reading, wafer paper is a better choice in some ways. I have had success with Kopykake frosting sheets. Does wafer paper also come in 3" circles? I wouldn't want to cut circles to apply to cookies. 

Edible Canvas Creations - the number/qty/types of edible papers can be mind-boggling. I tried to demystify some of the differences/similarities in an Edible Papers 101 video that I just released to YouTube (below). In it, I talk about the different compositions and handling characteristics of wafer paper and frosting sheets, and the range of handling characteristics that you're likely to see even within frosting sheets. "Wafer paper," or at least the only type I've ever used, is made with potato not rice starch, whereas the starch in frosting sheets is usually either corn or tapioca. Frosting sheets - as a result of their composition - are more pliable and often, but not always, more opaque and heavy, but there are some pretty flimsy frosting sheets out there too. Anyway, I don't claim to do an exhaustive treatment of all edible papers in this video (I'm sure I've missed some), but it covers 90% of the terrain with which I'm familiar. Maybe it will help clarify some of the differences: http://www.youtube.com/watch?v=j74HlQ9ab5c

Also, wrt finding pre-cut wafer paper: you can find it pre-cut in circles but I haven't found it in this form in many other places than Queen or Tarts (and her rounds are only 2  to 2 1/2 inches wide, if not smaller); it usually comes in 8 x 10-inch or so sheets that you can cut to whatever size and shape you want. When I want perfect circles, I rely on craft paper punches - goes much faster and the look perfect.

 

Here's a Queen of Tarts link, as an example; they have some great vintage florals: https://www.etsy.com/listing/160982522/vintage-shabby-chic-roses-edible-image?ref=sr_gallery_8&ga_search_query=wafer+paper&ga_order=most_relevant&ga_view_type=gallery&ga_ship_to=US&ga_search_type=all&ga_facet=wafer+paper

 

Though I think Fancy Flours has a broader year-round selection. 

Originally Posted by The Cookie Princess (Diana):

I just bought my first edible printer. I think it came with wafer paper, not sure. Where do you get your pictures to print? Any special sites?

If you don't mind sharing...where did you get the printer from? Thanking you in advance.

Originally Posted by MsInes:
Originally Posted by The Cookie Princess (Diana):

I just bought my first edible printer. I think it came with wafer paper, not sure. Where do you get your pictures to print? Any special sites?

If you don't mind sharing...where did you get the printer from? Thanking you in advance.

There's an entire forum on edible printers - which and where to buy - here: http://cookieconnection.juliau...printers-preferences

I like the wafer paper and I apply them to my cookies which I have covered with a thin layer of fondant. Apply the layer of fondant, let it set overnight, brush very lightly with corn syrup, apply the wafer paper, turn the cookie upside down on to parchment paper to dry flat for at least 30 minutes.  Then I use royal icing to make a pretty shell border.  Perfect every time.

Originally Posted by AINUL OON:

BakerBabe26-Wished to see how this works(video/youtube)..Wafer paper is still new here. so would like to try out new ideas for cookie deco..

I have a video on YouTube about the difference between the various types of paper; and another one on how to make wafer paper flowers. If you want to check them out, here's the link to my channel: https://www.youtube.com/user/JuliaMUsher

Ladies,

I want to order wafer paper and do some work at home and try to start my own tiny business so do I need to be aware of the kind or thickness or any other details about wafer paper? I read all your notes and replies above.

Thanks in advance

Originally Posted by Nesreen Dabain:

Ladies,

I want to order wafer paper and do some work at home and try to start my own tiny business so do I need to be aware of the kind or thickness or any other details about wafer paper? I read all your notes and replies above.

Thanks in advance

You should experiment with various brands if you're planning to print your own. Some are more brittle than others; there are also new flavored wafer papers that actually taste halfway decent. But the sources I use are retail suppliers; you probably would want to purchase wholesale.

Originally Posted by Nesreen Dabain:
Thanks Julia,
Will try a couple and see how it goes, fingers crossed.
Have a good day

BTW: It's Icing Images who makes the vanilla-flavored paper; this paper is also more flexible than most of the others I've used. I really like how it handles. Here's the press release about it: http://www.prweb.com/releases/...11/prweb12360067.htm

I have checked and they look good, might order a batch to try.

Just wondering about the thickness, I think the thinner the better (0.27mm compared to the standard 0.6%) as reviews on the thick ones isn't perfect, what do you think from your experience? Is there certain uses for each?

Originally Posted by Nesreen Dabain:

I have checked and they look good, might order a batch to try.

Just wondering about the thickness, I think the thinner the better (0.27mm compared to the standard 0.6%) as reviews on the thick ones isn't perfect, what do you think from your experience? Is there certain uses for each?

I haven't noticed a huge difference in thickness with the papers I've used - the Icing Images are slightly thicker, it seems, than the plain paper I got from Fancy Flours (which they source from somewhere else) or the printed ones from Queen of Tarts, but the thinner ones are also more brittle and prone to breaking/tearing.

Has anyone tried to do the rubber stamp with food coloring on wafer paper, letting it dry, then putting it on a cookie?  I tried stamping directly on the cookie (after watching your tutorial Julia) and did not do so well.  I thought it might print neater on wafer paper.

This post was forked into a new topic here: Rubber-Stamping on Wafer Paper/Wafer Paper Handling
Originally Posted by MBalaska:

Has anyone tried to do the rubber stamp with food coloring on wafer paper, letting it dry, then putting it on a cookie?  I tried stamping directly on the cookie (after watching your tutorial Julia) and did not do so well.  I thought it might print neater on wafer paper.

Hi, I've forked (moved) this question to a forum topic of its own (see the link to that forum in the post directly above) since it's a distinct question from the initial question on this thread. Please answer it in the new forum post. Please also remember to start new forum topics for new questions. When embedded at the end of a forum topic about another question, new topics are less likely to be found and answered. Thanks.

Last edited by Julia M. Usher

It's a close one to call in our view, the wafer paper vs frosting sheet debate! As Julia alluded to here and in her video, it really depends on the purpose.

 

Here's our thoughts:

 

If you are wanting an image to be a centrepiece of the cookie I would opt for icing sheets, since the image is generally crisper and usually a little closer to the 'true' colour. 

 

Otherwise, if it for decorative purposes (eg leaves, butterflies and some patterns etc) then wafer paper is suitable, since its rigid nature helps to hold shape better.

 

We've done a summary post on this, which reviews the different characteristics based on material, printed appearance, application, taste and price. I hope it helps you all:

 

http://topperoo.com/blog/wafer...g-sheets-comparison/

 

 

Personally I absolutely hate the taste of fondant sheets & so does everyone else I know. 

 

Personal tastes aside I do use fondant sheets on request, I would only recommend them if you are already doing a fondant cake & only for big images. But I would actually use Wafer Card for the large images (or wafer paper works well too)

 

For me it is wafer paper all the way & Vanilla over unflavoured all the time, I even use vanilla on savoury items (but then I am a little obsessed with vanilla )

 

We are able to get images nice and clear on wafer paper. For larger wafer designs when I want them to stand up I will use wafer card. These work best on the side of large cakes when you want the image to stick up over the top of the cake slightly. 

 

Originally Posted by Wickstead's Eat Me:

Personally I absolutely hate the taste of fondant sheets & so does everyone else I know. 

 

Personal tastes aside I do use fondant sheets on request, I would only recommend them if you are already doing a fondant cake & only for big images. But I would actually use Wafer Card for the large images (or wafer paper works well too)

 

For me it is wafer paper all the way & Vanilla over unflavoured all the time, I even use vanilla on savoury items (but then I am a little obsessed with vanilla )

 

We are able to get images nice and clear on wafer paper. For larger wafer designs when I want them to stand up I will use wafer card. These work best on the side of large cakes when you want the image to stick up over the top of the cake slightly. 

 

Okay, but you may be a little biased, I think. On a more serious note, a question: what is a "fondant sheet"? We use the terms "frosting sheet" or "icing sheet" here in the US, and both are typically made with tapioca starch and sugar; they are not thin layers of fondant. Also, what are "wafer cards"? We typically only see wafer paper here, which is pretty sheer and brittle and allows any color behind it to show through.

Last edited by Julia M. Usher
Originally Posted by Julia M. Usher:
Originally Posted by Wickstead's Eat Me:

Personally I absolutely hate the taste of fondant sheets & so does everyone else I know. 

 

Personal tastes aside I do use fondant sheets on request, I would only recommend them if you are already doing a fondant cake & only for big images. But I would actually use Wafer Card for the large images (or wafer paper works well too)

 

For me it is wafer paper all the way & Vanilla over unflavoured all the time, I even use vanilla on savoury items (but then I am a little obsessed with vanilla )

 

We are able to get images nice and clear on wafer paper. For larger wafer designs when I want them to stand up I will use wafer card. These work best on the side of large cakes when you want the image to stick up over the top of the cake slightly. 

 

Okay, but you may be a little biased, I think. On a more serious note, a question: what is a "fondant sheet"? We use the terms "frosting sheet" or "icing sheet" here in the US, and both are typically made with tapioca starch and sugar; they are not thin layers of fondant. Also, what are "wafer cards"? We typically only see wafer paper here, which is pretty sheer and brittle and allows any color behind it to show through.

 

Fondant sheets are the same as frosting sheets. Just what we call them here in the UK. 

 

Wafer Card is thicker smooth on both sides and is ideal for a large images that you would like to stand up slightly. (comes in Vanilla or Unflavoured too) the colour has not come through on everything I have used ours on so far, but I haven't tried them on cookies with chocolate icing yet (cupcakes & cakes were fine)

 

Depending on the Wafer Paper some can be very sheer & very thin about the thickness of plain paper or even thinner sometime (usually I found them to be a bit blotchy too) those will show through pretty much any colour, usually these are smaller than A4 as well.

Then there are other papers which are a bit thicker (which I go for) usually these are not blotchy sometimes you might find an odd sheet that is though, these are usually A4 size. 

 

For Wafer paper a lighter colour icing for cookies/biscuits is always preferred because then it will not interfere with the image on top, but this does depend on the image (if it is a mainly dark image you can go for stronger colours for the icing). If you have a chocolate icing (and an image that is not dark colours) it is best to do a white icing (or light colour) just under the image, then you could give it a border in chocolate icing. 

 

When storing wafer paper you need to store them in an airtight container (we vacuum pack everything) then place that container in a cool (room-temperature) dark space, do not put in the fridge or freeze, although you can put your wafer paper once on cookies (or any other edible creation) in the refrigerator but you will not be able to move the wafer paper after this point as it will be brittle so can break.

 

If you find your wafer paper has become brittle before you go to use it (this shouldn't happen if it is kept how I mentioned above) simply place your wafer paper in a container (doesn't have to be airtight for this bit) then place that container with your wafer paper into your airing cupboard. Leave them there for about 30 minutes to 1hr (or longer if you decide to) you will then find the paper is more flexible & easier to apply.

Once you take your wafer paper out of the airing cupboard place straight into an airtight container, if you leave your wafer paper lying out in the air it will become brittle again after an hour or so, it is best to keep your wafer paper in the air tight container until the moment you want to apply them to the cookie (or other creation)

 

If you find your wafer paper (or card if it has been left out) start to curl get some heavy hard backed books then either place the wafer paper inside the book right in the middle of the book (making sure that it is not poking out of the book) or you can place them between 2 hard backed books (heavier the better) then you can either place them in the airing cupboard for 30mins - 1hr (or more) or leave them out on your side or table as the wafer paper is covered by the books so there is not much air to get to them (if its winter & your house is cold place them in the airing cupboard)

 

Fondant sheets can work well for large designs & some medium sizes in simple shapes (rectangles squares, circles) 

I think I have just had far to many problems with Fondant sheets for me ever to like them.

I found the ink takes forever to dry (almost 24hrs once), it breaks easily so can only be used for simple shapes. The taste as well is horrid (but that's my personal taste & families).

I am not really a fan of the taste of unflavoured wafer paper/card either but that may be because I am too used to vanilla now hehe

Thanks for all that information - I've never had trouble with ink taking too long to dry on frosting sheets, but then again, I only tend to print simple line drawings without a lot of ink coverage. I'm not a fan of the texture or taste of either paper (though the vanilla-flavored papers are a bit better) personally, and prefer not to cover whole cookies with it if I can avoid it. But for small details, I think it can be pretty - and also easily removed if one is like me with taste and texture preferences.

Hi, I recently bought a package of icing sheets with 2.5 inch circles for cookies from icingimages and all goes well until the cookie is bit into. When I tried putting the print on the wet icing, it usually would come off so I tried letting the icing dry and putting a thin coat of lite corn syrup on the back and pushing out the excess (was not much of that but was even all the way around), and letting them dry. The print seemed to stick to the cookie pretty good but there were a few when a bite was taken out and either too much of the image dragged off or the cookie dragged away from the print (best explaination I can do at the moment). i watched your youtube video on the subject as well as many others and just looking for thoughts of getting the print to stay put. I bought a Canon TS6030 and like many others having the color inconsistencies but that doesn't bother me since the people I gave them to didn't seem to mind.

Typomaniac posted:

Hi, I recently bought a package of icing sheets with 2.5 inch circles for cookies from icingimages and all goes well until the cookie is bit into. When I tried putting the print on the wet icing, it usually would come off so I tried letting the icing dry and putting a thin coat of lite corn syrup on the back and pushing out the excess (was not much of that but was even all the way around), and letting them dry. The print seemed to stick to the cookie pretty good but there were a few when a bite was taken out and either too much of the image dragged off or the cookie dragged away from the print (best explaination I can do at the moment). i watched your youtube video on the subject as well as many others and just looking for thoughts of getting the print to stay put. I bought a Canon TS6030 and like many others having the color inconsistencies but that doesn't bother me since the people I gave them to didn't seem to mind.

Are you talking about my videos? If so, I rarely (never) cover cookies completely with frosting sheets (at least, no longer). I'm not a fan of their texture. So, all I can say is to stick them down with a touch more corn syrup (and don't wait too long before serving, as the corn syrup may dry out over time and detach). Or experiment with different edible glues, and see if they do better.

I recently watched Julia's YouTube video on wafer paper and frosting sheets.  I have worked a bit with printed wafer paper with no dramatic problems, but am now interested in trying frosting sheets.  I've googled and searched on my own, and just can't find any information on the frosting sheets that Julia describes in her video...whatever source I'm led to always ends up discussing wafer paper.  

Surely someone has a source to purchase pre-printed frosting sheets...?  Help, please!

Thanks in advance for any advice you can provide.

USMA Cake Lady posted:

I recently watched Julia's YouTube video on wafer paper and frosting sheets.  I have worked a bit with printed wafer paper with no dramatic problems, but am now interested in trying frosting sheets.  I've googled and searched on my own, and just can't find any information on the frosting sheets that Julia describes in her video...whatever source I'm led to always ends up discussing wafer paper.  

Surely someone has a source to purchase pre-printed frosting sheets...?  Help, please!

Thanks in advance for any advice you can provide.

I get all my unprinted frosting sheets from Kopykake (I have a link to them in the video description under that video, I believe). Country Kitchen Sweet Art also sells them (https://www.countrykitchensa.c.../50/749/1057/637654/). Pre-printed frosting sheets are harder to find, but Country Kitchen also sells some under the "Designer Prints Edible Images" name (https://www.countrykitchensa.c...tion=edible%20images). Those edible images are a lot thinner than the plain, unprinted ones, however. Also, local cake shops will often print frosting sheets for you if you bring them the artwork.

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