Stage 1: (above 75°C)
6% Sweet Almond Oil
6% Sweet Almond Oil
3% Thistle Oil
2.5% VE Emulsifier
2% Cetearyl Alcohol
2% Cetearyl Alcohol
Stage 2: (above 75°C)
74% Boiling Spring Water
4% MF Emulsifier
3% Glycerin
Stage 3: (below 40°C)
2% Chia Seed Oil
1.5% Vitamin E
1% Preservative 12
1% Essential Oils of your choice
100% Total
Method:
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Weigh all Stage 1 (fat stage) 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 (water stage) ingredients together in a separate larger stainless steel bowl. Swap the bowls over so that the larger bowl is in the double boiler. Pour the Stage 1 ingredients into the Stage 2 bowl and stir gently without creating air bubbles.
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Make sure the temperature is over 75°C and continue to stir for 5 minutes. 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 (heat sensitive) ingredients. Combine thoroughly, jar and label.