Creamware cheap, good-quality, mass-produced creamware to Europe had a similar impact on Continental tin-glazed faience factories. By the 1780s Josiah Wedgwood was exporting as much as 80% of his output to Europe. Creamware is made from white clays from Dorset and Devonshire combined with an amount of calcined flint. This body is the same as that used for salt-glazed stoneware, but it is fired to a lower temperature (around 800 °C as opposed to 1,100 to 1,200 °C) and glazed with lead to form a cream-coloured earthenware. The white clays ensured a fine body and the addition of flint improved its
Jasperware "dipped" (or "Jasper dip") respectively. The undyed body was white when fired, sometimes with a yellowish tinge; cobalt was added to elements that were to stay white. Named after the mineral jasper for marketing reasons, the exact Wedgwood formula remains confidential, but analyses indicate that barium sulphate is a key ingredient. Wedgwood had introduced a different type of stoneware called black basalt a decade earlier. He had been researching a white stoneware for some time, creating a body called "waxen white jasper" by 1773-74. This tended to fail in firing, and was not as attractive as the final jasperware, and