4% White Poppy Seed Oil
4% St John’s Wort Oil
1% Cetearyl Alcohol
1% VE Emulsifier
Stage 2: (above 75°C)
70% Boiling Spring Water
4% Cucumber Glycerol Extract
2.5% MF Emulsifier
Stage 3: (below 40°C)
7% EcoSilk MB
2% Hyaluronic Acid Gel
1.5% Vitamin E
1% Sea Buckthorn CO2 Extract
1% Preservative Eco
0.5% Spearmint Essential Oil
0.5% Helichrysum Essential Oil
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Weigh all Stage 1 ingredients into a small stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature over 75 °C.
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When the Stage 1 is over 75 °C, weigh and add the Stage 2 ingredients together in a separate, larger stainless steel bowl. Swap the bowls over so that the larger bowl is in the double boiler.
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Pour the Stage 1 ingredients into the larger bowl (Stage 2) and stir gently without creating air bubbles.Make sure the temperature is over 75 °C and continue to stir for 5 minutes.
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After 5 minutes, remove the bowl from the double boiler and put it into a pan of cold water to cool down quickly. Keep stirring all the time.
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When the cream is under 40 °C, add the remaining Stage 3 ingredients. Combine thoroughly, jar and label.