Champagne&pigHNYHPsoap
Notes:
Liquid: 200gramm champagne brut white wine + 195,2gramm water
+fragrance 30ml mirrha in pure alcohol in with 2tspf oatmeal flour before the end of cooking
SF after cooking:
1 splash of pine resin suspended in olive &
84gramm apricot kernel oil
+fragrance 30ml mirrha in pure alcohol in with 2tspf oatmeal flour before the end of cooking
SF after cooking:
1 splash of pine resin suspended in olive &
84gramm apricot kernel oil
- Created:01/01/2020
- Views:136
Recipe Totals
| Liquid Required | 395.2 g |
| NaOH Weight at 99 % Purity | 158.19 g |
| Oil Weight | 1040 g |
| Fragrance Weight | 31.2 g |
| Total Batch Weight | 1707.79 g |
| Lye Concentration | 28.59 % |
| Liquid : Lye Ratio | 2.5:1 |
| Saturated : Unsaturated | 49:51 |
Recipe Properties
| Property | % | Recommended |
|---|---|---|
| Bubbly Lather | 20 | 14 - 46 |
| Cleansing | 20 | 12 - 22 |
| Condition | 45 | 44 - 69 |
| Hardness | 49 | 29 - 54 |
| Longevity | 28 | 25 - 50 |
| Creamy Lather | 28 | 16 - 48 |
| Iodine | 48 | 41 - 70 |
| Ins | 168 | 136 - 165 |
Fatty Acids %
| Lauric | 14 |
| Myristic | 7 |
| Palmitic | 20 |
| Stearic | 9 |
| Ricinoleic | 0 |
| Oleic | 39 |
| Linoleic | 6 |
| Linolenic | 0 |
Liquid and NaOH
| Liquid Required | 395.2 g |
| NaOH Weight at 99 % Purity | 158.19 g |
Recipe Oils, Fats and Waxes
| Oil | % | Grams |
|---|---|---|
| Lard, Pig Tallow (Manteca) | 54 | 561.6 |
| Coconut Oil, 76 deg | 29 | 301.6 |
| Olive Oil pomace | 17 | 176.8 |
| Super Fat after cook | 8 | 83.2 |
| Total | 100+8 | 1123.2 |
Custom Additives
Liquids
Fragrances(3% of oil weight)
| ilang-ilang essential oil 10ml Notes: with 2tspf oatmeal flour after cooking | 0 | 0 g | |
| Total | 0 null | 0 g |
Additional Ingredients
Graph: Recipe Properties %
Graph: Fatty Acids %
Ingredients
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