Mold size for salt bar

[atiz]

I think I am going to try to make a salt bar tomorrow. (New challenges are always good...)
My loaf mold takes 32 oz oils (i.e., batter made with 32 oz oils); but how do I calculate how much oil it takes if I add salt which supposedly increases the volume?
I'm planning to add 25% of salt (trying out @IrishLass's recipe shared on this forum); but I take it that 25% of salt (per weight) does not increase the volume of the oils by 25% since some of it dissolves. Anyway, how do people estimate this?

 

[IrishLass]

I can't speak for anyone else, but I nearly drove myself insane trying to figure out what batch size I should use for my salt bars that would perfectly fit my mold. In the end, I just made my normal size batch for my mold and poured the excess off into an individual Milky-Way-type mold, which saved my sanity. lol


IrishLass

 

[Obsidian]

Same as irishlass, just pour excess into single molds.

 

[shunt2011]

I do the sam but use individual silicone molds if I have too much.

 

[atiz]

Thank you all! Thought there must be some magic trick by which people know But I won't mind if I end up with some extra either.

 

[Alfa_Lazcares]

I make mine on individual molds, started with 200 grams to see how many molds i would fill and kept upping the batch size until I filled all my molds without excess, so yeah, trial and error.

 

[Meena]

I make mine on individual molds, started with 200 grams to see how many molds i would fill and kept upping the batch size until I filled all my molds without excess, so yeah, trial and error.

I like your style, Alfa.

 

[SaltedFig]

If you measure how much volume of soap your recipe (including the salt) makes, you can calculate a multiplier for that recipe, so you can make the recipe to any size mold.

All you need to do, once you have the recipe multiplier, is measure the new mold volume and use the recipe multiplier to calculate the oil weight you need.

Do this once, write the multiplier in your recipe notes, and you can recreate that individual recipe to fit any new mold, using just the new molds volume

The method is as follows:
Make the recipe for the first time. Record the total oil weight of the recipe. Record the total batter volume (by adding all of the mold volumes together).

The multiplier is calculated as follows:
Divide the total oil weight (of the original recipe) by the total batter volume (of the original recipe).

Then, to make the same recipe for a different mold, measure how much volume the new mold holds (use water or rice and pour that into a measuring jug).
Multiply that new mold volume by your multiplier, and you will have the total oil weight you need to fill the new mold!

Example 1 - Metric:
I make a recipe that is 1,000grams in weight of oils. This particular recipe makes a batch that takes up 1,800ml of space.
My multiplier for this particular recipe is 1,000/1,800 = 0.5556
If I have a mold that is half of that size (900ml), then I can multiply that new mold size by the multiplier, to get the total oil weight (900ml * 0.5556 = 500g)

Example 2 - Imperial:
I make a recipe that is 35oz in weight of oils. This particular recipe makes a batch that takes up 57fl oz of space.
My multiplier for this particular recipe is 35/57 = 0.6140
If I have a mold that is half of that size (28.5fl oz), then I multiply that new mold size by the multiplier, to get the total oil weight (28.5fl oz * 0.6140 = 17.5oz)

=> The thing to remember is to keep the type of measurement the same between your original batch and your new batch.
(so if you start with grams and millilitres, use that for the new batch, or if you start with ounces and fluid ounces, then use that for your next batch too).

 

[atiz]

If you measure how much volume of soap your recipe (including the salt) makes, you can calculate a multiplier for that recipe, so you can make the recipe to any size mold.

All you need to do, once you have the recipe multiplier, is measure the new mold volume and use the recipe multiplier to calculate the oil weight you need.

Do this once, write the multiplier in your recipe notes, and you can recreate that individual recipe to fit any new mold, using just the new molds volume

The method is as follows:
Make the recipe for the first time. Record the total oil weight of the recipe. Record the total batter volume (by adding all of the mold volumes together).

The multiplier is calculated as follows:
Divide the total oil weight (of the original recipe) by the total batter volume (of the original recipe).

Then, to make the same recipe for a different mold, measure how much volume the new mold holds (use water or rice and pour that into a measuring jug).
Multiply that new mold volume by your multiplier, and you will have the total oil weight you need to fill the new mold!

Example 1 - Metric:
I make a recipe that is 1,000grams in weight of oils. This particular recipe makes a batch that takes up 1,800ml of space.
My multiplier for this particular recipe is 1,000/1,800 = 0.5556
If I have a mold that is half of that size (900ml), then I can multiply that new mold size by the multiplier, to get the total oil weight (900ml * 0.5556 = 500g)

Example 2 - Imperial:
I make a recipe that is 35oz in weight of oils. This particular recipe makes a batch that takes up 57fl oz of space.
My multiplier for this particular recipe is 35/57 = 0.6140
If I have a mold that is half of that size (28.5fl oz), then I multiply that new mold size by the multiplier, to get the total oil weight (28.5fl oz * 0.6140 = 17.5oz)

=> The thing to remember is to keep the type of measurement the same between your original batch and your new batch.
(so if you start with grams and millilitres, use that for the new batch, or if you start with ounces and fluid ounces, then use that for your next batch too).

This is helpful. This was the very first time I made salt bars, so could not have used this method, but at the end it worked out perfectly (I just made a good guess). But this will be very useful for all the future salt bars

 

[Alfa_Lazcares]

I like your style, Alfa.

Ha! Well there wasnt any other way to do it because those are cupcake molds in the shape of a heart so...