Golden Peach Soap

Formula: CP110	Difficulty level: medium	Shelf life: min 12 months	Superfat: 6%

For details of the terms used and how to work, and for your safety, please see before COLD SOAP MAKING GUIDE

Ingredients for about 1 kg of soap	Quantity
Coconut Oil RBD	140 gr
Palm Oil RSPO Eco	230 gr
Kokum Butter	35 gr
Argan Oil	163 gr
Sweet Almond Oil	118 gr
Ricin Oil	14 gr
Sodium Hydroxide	97 gr
Distilled water	217 gr
Peach Fragrance oil	45 gr
Annatto Powder	18 gr
Cosmetic pigment mica 88 Coral	1 g

1. Preparatory phase the day before preparation:
Weigh the urucum powder, argan and almond oil. Add the urucum powder to the oils and leave to soak for a day, during which time stir occasionally.

Before you start making the soap prepare all utensils and equipment on the workbench to be within reach.

2. Weigh out the amount of fragrance and set aside. Weigh the amount of caustic soda and water separately.

3. Add distilled water to a heat-resistant container, to which, in a well-ventilated room, add the sodium hydroxide a little at a time and stir slowly and carefully until it is completely dissolved and the solution is transparent. Allow the solution to cool to about 40°C.

4. Pass the urucum macerate through a filter, then add the kokum butter, palm, castor and coconut oil and heat on a water bath until the composition becomes fluid.

5. Transfer the oils to a 1.5-2 litre container, or use the pot in which the oils were heated if it is large enough. Slowly pour the sodium hydroxide solution over the oils. Both must be of similar temperature.
Place the blender in the bowl and blend until the mixture becomes the consistency of liquid pudding, at which point add the fragrance. Peach fragrance is resistant to chemical reactions in the soap and retains its scent very well, but accelerates the curing of the soap. For this reason the soap mass should be as fluid as possible and poured into the form immediately after incorporating the fragrance!

6. Shape the surface of the soap, spray the surface with alcohol to prevent the formation of sodium carbonate, cover with foil and place in a pre-heated oven at 45°C for an hour and a half to prevent gelling. Remove the soap from the oven, cover with foil and leave for 1 day in a cool place. Before removing from the mould, decorate the surface with pigment. Once the soap has hardened, it can be removed from the mould and cut to size.

7. The soap is then left to mature in a well-ventilated space, on shelves or in covered boxes (but not closed to allow air circulation). Maturation takes a minimum of 4 weeks from the date of production, during which time the soap is not used as it is still reactive.
The longer the soap matures, in the case of this soap with a lingering fragrance even after 4 months, the firmer it will remain and the slower it will wear off during use.

Required utensils: 2 heat-resistant pots (300 ml and 1.5 l); block soap mould; wooden soap cutter box; straight soap cutter; reusable filter; spatula; kitchen blender

This formula was developed by Elemental's qualified staff. The recipes are intended to exemplify the use of products marketed by Elemental and are believed ... to be accurate, Elemental assumes no liability or risk associated with the use of its products for the preparation and evaluation of the recipe as the conditions of preparation and use are beyond its control. The person who prepares the recipe must refer to the safety data sheets to ensure the safe handling of all raw materials and bears full responsibility for ensuring the safe and correct use and storage of all materials procured and used. Elemental is not liable for any damages resulting from the use of this information, and assumes no responsibility for misuse of selected materials, formula or method, in whole or in part. For commercial use, assessments of the safety, stability, regulatory compliance and suitability of this recipe, methods and the finished product are the sole responsibility of the user and/or the legal entity placing the product on the market.