Frangipani Holiday
Ingredients: 500gm Olive oil 200gm Sweet Almond oil 250gm Coconut oil 50gm cocoa butter 300gm Water 140gm Lye (caustic soda) 1.5 teaspoons yellow liquid soap colour 30gm Sodium Lactate 30ml Frangipani fragrance oil Directions: Always wear protective goggles, gloves and other safety clothing when handling caustic materials. Measure water into container. Measure lye into a separate container. Slowly pour the lye into the water while stirring slowly and consistently. Allow to cool to 40ºC. Add sodium lactate and yellow colour. Heat oils until just melted. Allow to cool to 40ºC. Pour lye mix carefully into oils and stir well. Stick blend until light trace. Add fragrance oil and stir well. Pour into prepared mould/s and insulate if required. Unmould after 24hours. Allow to cure for 4 weeks minimum. by Kerry Pearson Heirloom Body Care
Products related to this article: Coconut Oil RBD (Cocos nucifera) Almond Oil - Sweet (Prunus amygdalus dulcis) Sodium Hydroxide (Lye) Caustic Soda Cocoa Butter Sodium Lactate Fragrance Oil Frangipani Liquid Soap Colours

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