Stage 1: (Heated to above 70°C from cold)
4% Kokum Butter
2% Tamanu Oil
Stage 2: (room temperature)
56% Cold Spring Water
10% Rice Starch
10% Peppermint Hydrolat
10% Peppermint Hydrolat
10% Lavender Hydrolat
Stage 3: (below 40°C)
4% D-Panthenol
2% Calendula CO2 Extract
1% Preservative 12
1% Benzoin Essential Oil
1% Preservative 12
1% Benzoin Essential Oil
100% Total
Method:
- Weigh all Stage 2 (water soluble) materials into a stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature of over 70°C whilst stirring.
- When the Rice Starch has hydrated and formed a thick gel, remove from the heat and then add the Kokum Butter. The residual heat will melt it quickly into the gel especially if it is cut up or crumbled first.
- Cool it down quickly in a pan of cold water. Keep stirring whilst it cools.
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When the gel is under 40°C add the Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.