PLANT-BASED PROVENÇAL (FORMERLY LAVENDER MILK)

• Acceleration: Yes
• Deceleration: No
• Ricing: No
• Separation: No
• Discoloration: Yes
• Behavior Notes: Tested at 3%. Accelerated batter to a medium trace, but otherwise remained very smooth and fluid all throughout my pour. Discolored to a hazel wood and the scent retention is on the lighter end, so I’d raise the use rate to about 5%.

Tested by Creamy Obsession Soap. The testing recipe consisted of olive oil, coconut oil, lard, sunflower oil, castor oil, shea butter, mango butter, and cocoa butter. A 1.8:1 water to lye ratio was used, as well as a 5% superfat. All tests were conducted at room temperature, with a range of 85°F to 95°F Every small batch was brought to an emulsion, and then the fragrances were stirred in by hand and watched over a period of time while comparing to an unscented control poured from the same batch. After setting up, the bars were then CPOP’ed in their individual silicone molds in the oven at 170°F for 5 minutes to ensure a full gel. Separate popsicle sticks and pipettes were used for each individual fragrance to avoid any cross contamination.

• Acceleration: None
• Separation: None
• Discoloration: Batter instantly turned dark caramel brown, but faded over 24 hours to a medium yellow-toned tan
• Behavior Notes: Great behavior, lots of working time
• Scent strength: Moderately light at 2.0%, recommend 3.0-4.0%

Testing done by @elysianacres at temperatures between 75-85 °F, brought batter to emulsification before hand-stirring in fragrance, using 10% Castor Oil, 20% Coconut Oil, 35% Olive OIl Pomace, 35% Lard, Distilled water Lye solution at 33%, 5% Superfat