Pavillons et maths

[Jean-Louis P]

Many thanks,

my french is not good enough to answer in french.

Not to be a little off-topic but what has a horn to do with an excellent baguette and i know that in your country there are many experts concerning this topic   ?

For a good baguette you need a long cold dough process and patience and care with the product to get these results:


My capabilities have improved also here.

A good horn imho must be long enough to provide excellent loading. But traditional horns with good loading often suffer of beaming. I have optimized the profile as much as possible with natural dispersion but i think it cannot be made significantly better. These results are near the optimum. While the horizontal dispersion is about 60 degrees it is not possible imo to get the samne result for the vertical. But about 30 degrees is more than enough when placed above a bass cabinet. With the 1in4 horn even a two way speaker is possible with modern compression drivers.

Haha great, am myself training hard on pizza dough  with me newly built wood oven 
Another discipline compared to horns