Barquentine
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- Feb 6, 2011
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Recipe: 30% ea. palm/olive/coconut, 5% shea, 5% castor. Superfat 5%
Shortly after pouring goes into gell and an oil pool forms on the surface.
I poured off the oil pool and weighed it. Surprise surprise ... it amounted to 5%. From this I deduce that the lye has grabbed exactly what it wanted really fast, and the remaining un-reacted oil - the superfat content - has risen to the top, being less dense.
Why is this happening? It's gelling too quickly?
Shortly after pouring goes into gell and an oil pool forms on the surface.
I poured off the oil pool and weighed it. Surprise surprise ... it amounted to 5%. From this I deduce that the lye has grabbed exactly what it wanted really fast, and the remaining un-reacted oil - the superfat content - has risen to the top, being less dense.
Why is this happening? It's gelling too quickly?