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Clueless with pariffan!!


Jocyr07

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Currently I make 100% soy wax clamshells and tarts..I'm wanting to add 100% paraffin tarts/clamshells to my product line. In my research I've found like 12 different paraffin waxes that can be used. Which is best?? PleSe HELP..I'm clueless

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Hello and welcome!

 

You're going to find many different opinions on which paraffin to use. I've used 4794 alone for both tarts and clamshells. I think this is what you see in some of the ones from Walmart or at least it looks the same to me.

 

Right now I'm using a blend of 4625 and 4630 at 50/50 for clams and portion cups, and if I'm doing molded tarts, I like 4625 alone or maybe with about 30% 4630. I just like my molded tarts to be real firm. 

HTH

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I'd like to stick with using just one wax, but if I choose to blend..what directions would I use..I know all waxes have different directions on when to add FO and when to pour and such....if I use a 50/50 blend how would I work the instructions??

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Guest OldGlory

I don't work much with paraffins, so I would ask you to check out the specifications for yourself -

I think it's 4625 that holds the most fragrance oil. Many hard paraffins hold 3 or 4%, and I think 4625 holds 2 or 3 times that. Find the hard wax/pillar wax that will hold the most and use that.

All hard waxes take longer to melt. The type of melter makes a difference (see the thread titled Warmers and melts a comprehensive overview for more on hands experiences).

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