G
Guest
I'm trying my current recipe as HP and learning a lot.
I have one question though:
When you pour HP into the mold, does it help to put the mold in the oven?
I did so with one batch (170 degree preheat, then turn heat off) and that
batch seemed to have fewer air spaces.
I also learned not to try and spread the soap as I pour it.
That makes more air spaces.
It's better to pour the hot soap in "one area" and let it spread out
on its own, then bang the mold when I'm finished. (unless someone tells
me another way to try)
The left one is Milk and Honey soap with Peak Wild Mtn. Honey.
The right one is just soap with Peak Baby Powder.
I have a headache from fragrances.
Used 1 oz. ppo for this and it's way too much.
.5 oz. ppo for HP is more like it, huh?
Oh yeah, I'm using 1 T. ppo sodium lactate
and 1 T. granulated sugar ppo with 38% water.
I mound the mold, because HP seems to "sink"
So, how do people get the smooth swirls on top of HP?
Is it a matter of the amount of water in the recipe?
Is it a matter of how much liquid oil (olive, etc) in the recipe?
Any other HP tips would be appreciated.
I have one question though:
When you pour HP into the mold, does it help to put the mold in the oven?
I did so with one batch (170 degree preheat, then turn heat off) and that
batch seemed to have fewer air spaces.
I also learned not to try and spread the soap as I pour it.
That makes more air spaces.
It's better to pour the hot soap in "one area" and let it spread out
on its own, then bang the mold when I'm finished. (unless someone tells
me another way to try)
The left one is Milk and Honey soap with Peak Wild Mtn. Honey.
The right one is just soap with Peak Baby Powder.
I have a headache from fragrances.
Used 1 oz. ppo for this and it's way too much.
.5 oz. ppo for HP is more like it, huh?
Oh yeah, I'm using 1 T. ppo sodium lactate
and 1 T. granulated sugar ppo with 38% water.
I mound the mold, because HP seems to "sink"
So, how do people get the smooth swirls on top of HP?
Is it a matter of the amount of water in the recipe?
Is it a matter of how much liquid oil (olive, etc) in the recipe?
Any other HP tips would be appreciated.