The issue is that when I have tried to do the 100F
The temp climbs up Everytime at least 10%
Then at this point it flips to Gell stage.
So here is what has happened as of new.
I made a recent Papaya and got the recipe correct.
It does a tiny gell thing and small crack.
Even at 96F
But that coconut
Jumps at 10% and then even at vasaline stage
I put it inside and it comes out with wacky crap holes and vents and all sorts of wierd
Things going on.
I have tried overheating it and sent it in at 235F
I stirred it back down and dropping temp by adding the other 1/2
Once it hit applesauce stage. That's been the only solution that has worked so far.
Recently I have added the Salt and lowered the water.
That showed promising results.
Came out less damaged. Hardened up quick
Less pock marks. Less holes...
So adding salt and less water has worked to solving
This screwy issue issue so far. I'm not giving up.
It's coming out nice and white.
I just need a professional appearance.
I know it's possible.
I will release new Recipe and steps I take with your added help.
Thank you in advance.
P.S. the Papaya comes out super smooth.
But I'm using Cold Process for the papaya.
The baby milk didn't help ROFL came out all sorts of
Icky colors with the salt.
The salt doesn't change the color...
But do not use baby milk.
I gotta keep visiting this thread. Many comments.
Lots of drama
Never expected the drama stuff.
Yes it has to do with the water and heat.
I have used distilled and normal water.
I just have done this recipe in the USA with no
Problems ever. But in this country it's not funny ,but kinda wicked