sunharbor
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Everything posted by sunharbor
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I agree with blacktieaffair....CS ones are really good. Blacktie...I posted a question here earlier (in the Wickless section)about using paraffin...if you have time could you please give me your input? I'm new to using straight paraffin.
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I too have problems getting a lot of bakery scents to last (strong) for more than 5-6 hours. Seems the only ones that seem to last the longest are the ones with Cherry in them. I've testing adding them at higher temps, mid-range temps, lower temps and get the same results. I have also been using a para-soy blend but am now testing paraffin.
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I am new to working with paraffin...usually do para-soy tarts. I am using a 50/50 mix of 4625 & J223, heating to 190, adding dye, adding fo at 180, stirring until it reaches 145 to pour into portion cups. To 5 ounces of wax blend I am adding .6 oz. of fo. Does all this sound correct...heating temp, adding fo temp, etc? Thanks.
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Just ordered a 1 oz sample of it to try....now I wish I had ordered 2 instead of 1. Mine will be going into tarts only.
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Thank you TallTayl....that doesn't seem to be too high for tarts...was hoping it would be around 130-133.
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Thought it was just me.....having troubles too. Hope it's fixed soon...I need to order.
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When you blend your own wax for tarts, how do you calculate what the melt point might be? The wax I'm looking at (paraffin) has a melt point of 142 and will be blending it with a paraffin wax with a melt point of 120-128. If I say mix the two 70/30 (70 being the higher melt point wax) is there a way to estimate what the melt point might be? Thanks