MOISTURE LOCKING LIP BALM (HIGHER MELTING POINT – STICK TYPE)
Hallstar
Preparation:
Place butters and oil into main vessel. Heat contents to approximately 70°C while mixing. Add flavour to the batch, making sure mixture is homogenous and then cool immediately (be careful not to expose flavour to prolonged periods of heating). Cooling rate should be rapid (employ a heat exchanger if possible).Notes:
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