OK, I made a batch of soap early this morning. Everything went together very well, the batch traced (not too fast), everything went well when I added the colorant and the fragrance oil.... I was able to do a double pour (2 colors at one time) and also a swirl color.... no problems with any of that.
I had developed the recipe based on the oils I had and the results from the Lye Calculator at WSP.... the weights are in ounces:
% lbs. oz. grams
1 Canola Oil, high oleic 15 0.375 6 170.097
2 Coconut Oil, 76 deg 30 0.75 12 340.194
3 Crisco, new w/palm 15 0.375 6 170.097
4 Olive Oil 40 1 16 453.592
Totals 100 2.5 40 1133.98
Quality Range Recipe
Hardness 29 - 54 35
Cleansing 12 - 22 20
Conditioning 44 - 69 60
Bubbly 14 - 46 20
Creamy 16 - 48 15
Iodine 41 - 70 68
INS 136 - 165 145
Total oil weight 40
Water as percent of oil weight 33 %
Super Fat/Discount 5 %
Lye Concentration 30.116 %
Water : Lye Ratio 2.32:1
Well, about 6 hours after I poured the loaf, I went to take a peek and see how it was doing. I didn't want it to heat up alot so I didn't insulate it - I just put a paper towel over the top of the mold to keep out any dust, etc.
The loaf was hard as a brick! I thought that was really odd. I untaped the freezer paper liner and lifted the loaf out of the mold and sure enough, it was firm all the way around.
So I took the freezer paper off and the loaf looked really nice. It made me wonder what the inside looked like. So, I used my knife to mark off the 1" marks and that's when I found out that the loaf was like CHALK! Yep, it was like a big brick of chalk. It feels dry as can be and super crumbly.
I know that I added all of my oils from the recipe because I marked them off as I weighed them. So it's not that. It there something that I am not seeing wrong with this recipe? Everything seems to be in range except for the "creamy".
Any ideas?
I had developed the recipe based on the oils I had and the results from the Lye Calculator at WSP.... the weights are in ounces:
% lbs. oz. grams
1 Canola Oil, high oleic 15 0.375 6 170.097
2 Coconut Oil, 76 deg 30 0.75 12 340.194
3 Crisco, new w/palm 15 0.375 6 170.097
4 Olive Oil 40 1 16 453.592
Totals 100 2.5 40 1133.98
Quality Range Recipe
Hardness 29 - 54 35
Cleansing 12 - 22 20
Conditioning 44 - 69 60
Bubbly 14 - 46 20
Creamy 16 - 48 15
Iodine 41 - 70 68
INS 136 - 165 145
Total oil weight 40
Water as percent of oil weight 33 %
Super Fat/Discount 5 %
Lye Concentration 30.116 %
Water : Lye Ratio 2.32:1
Well, about 6 hours after I poured the loaf, I went to take a peek and see how it was doing. I didn't want it to heat up alot so I didn't insulate it - I just put a paper towel over the top of the mold to keep out any dust, etc.
The loaf was hard as a brick! I thought that was really odd. I untaped the freezer paper liner and lifted the loaf out of the mold and sure enough, it was firm all the way around.
So I took the freezer paper off and the loaf looked really nice. It made me wonder what the inside looked like. So, I used my knife to mark off the 1" marks and that's when I found out that the loaf was like CHALK! Yep, it was like a big brick of chalk. It feels dry as can be and super crumbly.
I know that I added all of my oils from the recipe because I marked them off as I weighed them. So it's not that. It there something that I am not seeing wrong with this recipe? Everything seems to be in range except for the "creamy".
Any ideas?