Foot Gel for Cracked Heels

Foot Gel for Cracked Heels

Foot Gel for Cracked Heels

Stage 1: (Heated to above 70°C from cold)
56% Cold Spring Water
10% Rice Starch
10% Peppermint Water
10% Lavender Water
 
Stage 2: (room temperature)
4% Kokum Butter
2% Tamanu Oil
 
Stage 3: (below 40°C)
4% D-Panthenol
2% Calendula CO2 Extract
1% Preservative 12
1% Benzoin Essential Oil

100% Total

Grape Seed Oil
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Method:
Weigh all Stage 1 materials (except the Kokum Butter) into a stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature of over 70°C whilst stirring.

When the Rice Starch has hydrated and formed a thick gel, remove from the heat and then add the Kokum Butter. The residual heat will melt it quickly into the gel. Cool it down quickly in a pan of cold water. Keep stirring whilst it cools.

When the gel is under 40°C add the Stage 2 ingredients. Combine thoroughly, jar and label.


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