Ultra Moisturising Foot Cream with PhytoGlycogen

Ultra Moisturising Foot Cream with PhytoGlycogen

A highly moisturising cream for dry skin and cracked heels. Apply at night and wear a pair of cosy socks while the cream soaks in.
Stage 1: (above 75°C)
10% Olive Oil
10% Emulsifying Wax (BTMS 25)
5% Black Seed Oil
5% Cocoa Butter
 
Stage 2: (above 75°C)
56.8% Boiling Spring Water
10% Urea Crystals
0.2% PhytoGlycogen Powder
 
Stage 3: (below 40°C)
1% Preservative 12
1% Calendula CO2 Extract
0.4% Myrrh Essential Oil
0.4% Frankincense Essential Oil
0.2% Lemon Essential Oil

100% Total

Grape Seed Oil
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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 above 75°C, weigh and add the Stage 2 (water stage) ingredients together in a separate larger stainless steel bowl. Mix briefly to help the PhytoGlycogen powder to fully disperse. 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 stays above 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.


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