sunharbor

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.

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.

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.

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.

Thank you TallTayl....that doesn't seem to be too high for tarts...was hoping it would be around 130-133.

Thought it was just me.....having troubles too. Hope it's fixed soon...I need to order.

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