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Common instructions for Double Boiler Hot Process and Oven Hot Process Soap
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Ingredients and amounts are the same as with Cold Process, with the following differences:
- No matter how much water you choose to use for Cold Process soap, Hot Process requires a water ratio of 0.35-0.375 parts of water for each part of oils. The MMS saponification calculator gives the safest water amount for Hot Process soap.
- Additives (including fragrances and essential oils) are always added at the end of the cook. "Luxury" oils are also added at the end of the cook if you want to protect their live qualities.
- Cosmetic grade oxides and ultramarines must be added before cooking if you want to obtain a uniform colour for the finished soap.
- Milks, sugars and honey tend to burn when added before cooking, and will give brown to dark brown soaps. In general, recipes using milks, sugars or honey give best results with the Cold Process method.
- Mixing temperatures are not crucial for the success of the soap, but it's important to keep in mind that, if the soap mix is hotter than 50ºC (122ºF) at trace, the soap will most likely raise and "volcano" out of the pot during the cook.
Refer to the sections on soap safety and Cold Process soap for the initial step-by-step instructions.
Double check and make notes!
Saponification calculators, pen and paper are a soaper's best friends. Whichever the source of your recipe, always run the amounts through a SAP calculator and make sure the amount of caustic soda is within the safety threshold (from 3% to 10% superfatting, 0% superfatting for laundry and cleaning soaps only).
Also.... don't forget to make notes. Troubleshooting a problem batch is impossible, unless we know exactly what we did, how we did it and in which order. No notes also mean replicating a successful batch might be very difficult. So don't be afraid... and write :-)
Double Boiler Hot Process
The Double Boiler Hot Process soapmaking method is described here.
Oven Hot Process
The Oven Hot Process soapmaking method is described here.
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