1) Prepare the water phase (high shear the seabalance). This can be done cold or it is generally a bit quicker if the product has been heated. The seabalance will thicken up the product.
2) Prepare the two oils and integrate into the water phase under high shear.
3) This O/W premix is then heated to about 65oC
4) Prepare the butter/wax phase (which molten then kept at about 70oC).
5) Transfer the Butter/Wax phase to high shear
6) Slowly incorporate the water phase (slow trickle pour to start). Initial pouring of the first phase is slow so as not to risk solidifying the waxes/butter.
7) While under high shear (if not already prepared). Premix the final colour/fragrance phase (I tend to do this while the waxes are melting using a magnetic stirrer).
8) On the cool down, transfer product (should be like a thick emulsion) to a paddle stirrer
9) At 60oC pour in fragrance/colour/white rice crush in glycerine mix and mix until looking homogenous. High shear for 2 minutes to ensure powder dispersion.
Paddle stir until cool and set aside
Whipping:
10) Set the formulation aside for 30 minutes.
11) Prepare Electric whisk
12) Whisk the product.
13) Once at the right whipped texture, incorporate into beakers. This usually needs a spatula to assist.
14) Set aside and leave overnight. The product should still have retained meringue like peaks the next morning