WaxAttacks Posted May 29, 2016 Share Posted May 29, 2016 I have researched and read so many different things about what a tart's melting point should be. I've seen between 128 and 132. In my testing I have noticed a softer tart with a lower melting point seems to last longer. Of course with summertime and higher temps here, I'm wondering if I should change my recipe to a higher melting point? Do you alter your recipe during the warmer months? Also, what is the melting point of your tarts or what do you believe it should be? TIA! Quote Link to comment Share on other sites More sharing options...
Belinda Posted July 1, 2016 Share Posted July 1, 2016 I personally like a tart made with a harder wax like 4625 and maybe mix a little 4630 in there with it. I don't like the smears that a soft wax makes on cellophane bags. I've made tarts with just 4625 and it has a high melting point and I've never had any problem getting them to melt in my warmers. Are you doing outside craft shows and want to keep your product from melting? I've done craft shows here in Texas in October and December and it's still apt to be hot so I think I'm going to settle with inside only if I do any more! LOL! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.