Stage 1 (above 75°C)
8% Rice Bran Oil
6% Castor Oil
4% Olive Oil
3% VE Emulsifier
2.5% Cetearyl Alchohol
8% Rice Bran Oil
6% Castor Oil
4% Olive Oil
3% VE Emulsifier
2.5% Cetearyl Alchohol
2% Cocoa Butter
Stage 2 (above 75°C)
62% Boiling Spring Water
5% Sorbitol
Stage 2 (above 75°C)
62% Boiling Spring Water
5% Sorbitol
5% MF Emulsifier
Stage 3 (below 40°C)
1% Vitamin E
1% Preservative Eco Plus
0.5% Green Mandarin Essential Oil
Stage 3 (below 40°C)
1% Vitamin E
1% Preservative Eco Plus
0.5% Green Mandarin Essential Oil
100% Total
Method:
- 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.
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 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. 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.
When the cream is under 40°C, add the remaining Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.