Editing for accuracy, sorry!
Good luck to you. A couple of comments:
- your castor oil is 12.5% which can make for a soggier bar. I use it at 4-6%.
- your sweet almond oil is at 2.5%. Except for castor oil, I use at least 10% of an oil -- it's not worth dirtying more dishes. That's just me, a hobbyist, but I do know some professionals add things for label appeal.
- Your hard:soft oil ratio is 45:55. I aim for 60:40.
- I use sodium lactate to increase hardness and speed up unmolding time. I use 3% of total oil weight, likely I'm on the high end.
- for my non-silicone molds, I spread a thin layer of vaseline to aid in unmolding.
Okay, so that was 5 comments. Keep us posted!
Good luck to you. A couple of comments:
-
-
- Your hard:soft oil ratio is 45:55.
- I use sodium lactate to increase hardness and speed up unmolding time. I use 3% of total oil weight, likely I'm on the high end.
- for my non-silicone molds, I spread a thin layer of vaseline to aid in unmolding.
Okay, so that was 5 comments. Keep us posted!
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