crabbycandleco

My apologies! I meant 2 full ounces per pound! Not percent, but oz.. I'm just not thinking correctly this morning. lol

Ok, just starting from the beginning. I began making tarts about a year ago, and started with solid 464 (not knowing any better) After that, I taught myself what I could at Google U. - I tried 464 with 415 added to try and firm it up, but they kept coming out horrible looking with big voids and tons of frosting (it left a fine while film on most of my tarts, on top of frosting) so then I started adding a small amount of pillar paraffin (the kind from Hobby Lobby because it was all I could get at the time) to firm it up instead of the 415. The problem was weeping once I reached a certain fragrance max- anything over 1oz per pound would weep with that blend, no matter how little paraffin I added- and I know it wasn't the soy that was the problem because it was fine prior to adding the paraffin. Since then, I've played with 4630 CP, 464, and some stearin for firmness. That seemed to be doing well until folks started complaining that certain scents would actually weaken over time instead of strengthen with curing. I play with the ratios, I played with the scent amounts I added- I did everything I could think of and nothing seemed to help. For example, Pink Sugar was one of my worst for getting a good throw, hot or cold. I also have silicone molds that I use and the soy/para blend was just too soft, so I was using 100% 4630 with stearin for those. Again, same issue. Some threw great, others were horrible. I just started omitting the stearin, worried that was part of the problem, and instead using a mix of 4630/464/415 (for firmness) Seemed to help a little, but still issues with extensive frosting with the 415, even with the 4630, and doesn't quite give it as much firmness as the stearin. I've now tried vybar, c-15, and a ton of other mixtures with no success. I have tried every combo I can think of with all of those, and the various waxes in different ratios, and even omitting some completely. Nothing seems to help increase the throw. I've done everything from 1, 1.5, and 2 full ounces of oil per pound and even at that full 2oz I was barely able to get any throw out of it! I feel like I'm losing my mind here. Could the 4630 be the issue? I know it's a container blend, but I've heard of plenty of folks using CB's for tarts... could it be 'eating up' my oils? I've also noticed, compared to other tarts I've tried, mine take twice as long to melt, even the ones with really good throw. They're on the softer side, but they still take SO much longer to fully melt- even in 25w bulb warmers or pie tin warmers. I also always heat to 180, add fragrance at 170, and then pour depending on the container (clamshells 120-ish, silicone around 150) I would appreciate ANY help at all with trouble shooting this! Thanks so much!

Do you use stearic acid in your candles/tarts? Do you notice a difference in CT or HT when you use it?

I've been doing this for about 9 months now so I'm still a 'newbie'.. :-) I've gotten my blend down for my clamshell tarts (464 and paraffin blend with stearic acid additive) but I've began doing molds as well, and I need something more solid for them. I've tried increasing the paraffin, but I notice a lose a lot of the throw when I do that. I've also tried BW (about 10% to 90% 464) to tighten it up, but it makes it entirely too brittle. I've also tried the 464 with the universal soy additive, but the frosting is ridiculously bad with that mix. I'm considering switching to 416 (Natural Soy 135 from the candlemakers store) since I've read it works better for molds. I know everyone has mixed opinions on 416, but how do the FO's perform in it? Did you still have to use additives to get it stronger? My main concern is keeping my scent throw strong, and having a tart that's releases well from the mold and doesn't look like crap (I know, isn't that what every candle maker wants?! :-D ) Thanks all!