What did the job entail?
Delicious publisher Eye to Eye Media wanted to do something special so enlisted printer Wyndeham Southernprint to help produce the pull-out, which it believes to be the first ROP perforated magazine section ever produced in the UK.
Eye to Eye Media created the magazine flatplan using its Rhapsody Emagine system and Wyndeham Southernprint then printed the covers and text pages, including the pull-out section, and completed the binding. 90,000 copies of the issue were printed; 160pp including the 16pp pull-out plus 4pp covers.
How was it produced?
The job was printed using a Heidelberg M600 six-unit single web 16pp press and bound on a 15-station Muller Martini Corona C18 perfect-binding line. The perforation on the ROP pull-out was applied inline on the press. 250gsm Pavarotti Silk paper stock was used for the cover, 80gsm NovaPress Gloss for the text pages and 130gsm Finesse Gloss for the pull-out.
Wyndeham Southernprint sales manager Matthew Hooper said ROP perforation has historically been used in direct mail products and reverse feed sections. “It’s never been used on a 16pp section where you can pull out individual leaves before. It was a case of taking what technology was there and adapting it for the magazine market,” he said.
What challenges were overcome?
“We had to do some trials to make sure the perforation was heavy enough for the reader to be able to tear the individual leaves of the book out, but also not too heavy that the perforations fell apart during binding,” said Hooper.
“We had to make sure we could do that within the normal schedules of the magazine, while keeping a competitive high quality product at the same time.”
What was the feedback?
Eye to Eye Media production director Jake Hopkins said: “We’re constantly looking to push the boundaries of print, and we believe this is a UK first. We know from research that Delicious readers love to pull out and keep our recipes; this initiative gives them an opportunity to do just that – and to build up their own collector’s edition of recipes.”
