Basic Oil Gelée

image of different oils for basic oil gelée

Stage 1: (room temperature) 
75% Vegetable Oils of your choice

Stage 2: (room temperature)
25% AroEmul AOF Bio or AroEmul AOF
 
100% Total
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Grape Seed Oil
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Method:

  • Combine all Stage 1 (fat stage) materials together.
  • Start stirring the AroEmul AOF Bio or AroEmul AOF quickly until it goes slightly opaque. An electric mixer with a spiral dough hook is excellent for this but we have found that a stick blender is too fast.
  • Add a small amount of the Stage 1 oil blend and stir into the AroEmul AOF Bio or AroEmul AOF until it is fully absorbed. The mixed oils will be absorbed into the emulsifier like a sponge.
  • Continue to add small amounts of oil and stir in until all ingredients are absorbed. The gelée should thicken more after every oil addition.
  • Keep adding more oil a little at a time. Do not add a large amount in one go. It must be fully incorporated after each addition by stirring.
  • When all ingredients are fully incorporated, jar and label.
  • When the oily gelée is mixed with water, it emulsifies immediately into a very thin, runny milk, losing all texture.


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