Don't know if this will be of any help but here goes.  In the UK food
industry pressure extrusion has been explored to reform various foods.  One
of these that has been successfully marketed is cheese string.  Basically
the normal cheese is loaded into a sealed press and pressure applies until
it becomes a "super cooled liquid"  this is then released through a nozzle
whereby it sets instantly, but retains many liquid qualities, it can be
stretched folded snapped squeezed into shapes etc.  Maybe beeswax would do
the same??