A traditional style massage cream such as used in the Swedish massage schools. Enriched with Omega 3 and pain relieving Plai essential oil.
Stage 1: (above 75°C)
16% Sweet Almond Oil
10% Shea Butter
6% Castor Oil
6% Vegetal
2% Beeswax
Stage 2: (above 75°C)
47% Boiling Spring Water
3% Glycerin
Stage 3: (below 40°C)
6% Chia Seed Oil
6% Vegetal
2% Beeswax
Stage 2: (above 75°C)
47% Boiling Spring Water
3% Glycerin
Stage 3: (below 40°C)
6% Chia Seed Oil
2% Vitamin E
1% Preservative 12
1% Plai Essential Oil
1% Preservative 12
1% Plai Essential Oil
100% Total
Method:
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Heat the Stage 1 (fat stage) ingredients in a double boiler / bain marie until the temperature is over 75°C.
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When Stage 1 is ready, add the Stage 2 (water stage) boiling water to the glycerin in a stainless steel jug or borosilicate glass beaker.
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Pour the Stage 1 mix into the Stage 2 bowl and stir together with a spatula.
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Use a stick blender (high shear) to emulsify the two stages. This only takes about 30 seconds. The stick blender should be used at the bottom of the bowl only and should not be pumped up and down as this will introduce air into the emulsion. When you lift the stick blender out of the mixture, the mix running off the blender head should look like a thin cream. If it looks granular or like it is separating, it requires another 15 seconds of high shear blending.
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When it has emulsified, use a spatula to stir it whilst it is cooling down. You can use a cold water bath to speed up the cooling. Do not continue to use the stick blender as this will destroy the liquid crystal structure that the emulsification has formed. The cream will thicken up as it cools down.
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When it is under 40°C, add the Stage 3 (heat sensitive) ingredients . Combine all ingredients thoroughly, jar and label.