New Recipe
Notes:
Add sugar to water before lye.
Coconut milk, hold back some for after the cook
Hold shea 40 grams for after the cook and and 5 grams of Jojoba as SF
Add 4 tablespoons yogart after the cook
Add the honey to the SL and Apple Cider Vinegar. after the cook.
Coconut milk, hold back some for after the cook
Hold shea 40 grams for after the cook and and 5 grams of Jojoba as SF
Add 4 tablespoons yogart after the cook
Add the honey to the SL and Apple Cider Vinegar. after the cook.
- Created:01/03/2020
- Views:120
Recipe Totals
| Liquid Required | 497.77 g |
| NaOH Weight at 99 % Purity | 226.19 g |
| Oil Weight | 1596 g |
| Total Batch Weight | 2717.55 g |
| Lye Concentration | 30 % |
| Liquid : Lye Ratio | 2.33:1 |
| Saturated : Unsaturated | 39:61 |
Recipe Properties
| Property | % | Recommended |
|---|---|---|
| Bubbly Lather | 15 | 14 - 46 |
| Cleansing | 8 | 12 - 22 |
| Condition | 58 | 44 - 69 |
| Hardness | 39 | 29 - 54 |
| Longevity | 30 | 25 - 50 |
| Creamy Lather | 37 | 16 - 48 |
| Iodine | 60 | 41 - 70 |
| Ins | 138 | 136 - 165 |
Fatty Acids %
| Lauric | 6 |
| Myristic | 2 |
| Palmitic | 21 |
| Stearic | 10 |
| Ricinoleic | 7 |
| Oleic | 43 |
| Linoleic | 8 |
| Linolenic | 0 |
Liquid and NaOH
| Liquid Required | 497.77 g |
| NaOH Weight at 99 % Purity | 226.19 g |
Recipe Oils, Fats and Waxes
| Oil | % | Grams |
|---|---|---|
| Palm Oil | 33.02 | 527 |
| Olive Oil | 29.82 | 476 |
| Shea Butter | 16.92 | 270 |
| Coconut Oil, 92 deg | 11.97 | 191 |
| Castor Oil | 7.96 | 127 |
| Jojoba Oil (a Liquid Wax Ester) | 0.31 | 5 |
| Super Fat after cook | 7 | 111.72 |
| Total | 100+7 | 1707.72 |
Custom Additives
| Add with the liquid | ||
|---|---|---|
| Vinegar (Commercial 5% ) | 2 tbsp | 30 g |
| Sodium Lactate | 135.88 g | 135.88 g |
| Add with the Fats | ||
| Activated Charcoal | 1 tsp | 5 g |
| Clay | 2 tsp | 10 g |
| Honey | 4 tbsp | 60 g |
| Add at trace | ||
| Cocoa Powder | 1 tbsp | 15 g |
| Sugar | 2 tbsp | 30 g |
Liquids
Additional Ingredients
Graph: Recipe Properties %
Graph: Fatty Acids %
Ingredients
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