ну как-то так...
About wood roasting
The wood, after a period of about 2 years of seasoning, was subjected to a process of slow vacuum drying to a moisture content of approx. 7%. After drying, it was baked in an anaerobic chamber at a temperature exceeding 200 ° C. This treatment is a technically accelerated process of long-time aging of wood, which is aimed at increasing the hardness, stiffness and stability of wood. In addition, the hardened wood structure and closed pores make it difficult to absorb moisture from the air, which is never indifferent to any wood. This is particularly important in the case of maple wood in various varieties, which is highly unstable in changing conditions (temperature, humidity). The side effect of the baking process (for some, a great plus) is the significant darkening of the wood and the characteristic smell, reminiscent of roasted coffee grains. About the tone, roasted wood theoretically only gains, and whether it really is ... this one will find out who will check it. Baked wood is especially recommended for necks and soundboards in musical instruments. "Roasted Maple"… this is it.
пишут, что лучше становится - типа посушили, а потом пропекли, чтобы стабилизировать... ну и цвет заодно темнее...
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