Hokey Pokey Bar


Ingredient Weight As % INCI
Ritachol 1000 too 100 PEG-150 Stearate; Steareth 20; Polysorbate 60; Cetearyl Alcohol
Pationic ISL 20 Sodium Isostearoyl Lactylate
Avocado Butter SP-540 6 Persea Gratissima (Avocado) Oil; Glycin Soya (Soyabean) Lipids; Cera Alba (Beeswax)
JEENATE 3H 3 Polyethylene
Cloisonné Red 424C 0.2 Mica; Titanium Dioxide; CI75470
Water 10 Aqua
Bicarbonate of Soda 10
Glydant Plus Liquid 0.3 DMDM Hydantoin; Iodopropynyl Butylcarbamate



Variant Name

Material

Weight

As %
INCI


Heat together Ritachol, Pationic and Avocado butter. When all melted add Jeenate. Once Jeenate melted add Cloisonne Red. When this molton proceed to phase B. Mix together Bicarbonate of Soda and Water. Immediately move to dispermat and put wax phase under stirrer at medium-high speed. Quickly add water phase. This will bubble up very quickly. Immediately this happens, pour out into block mould. Place in fridge to set.