Weigh all Stage 1 (fat stage) ingredients into a small stainless steel bowl and place into a saucepan of boiling water (double boiler/bain marie). Bring up to a temperature over 75°C.
When the Stage 1 is over 75°C, weigh and add the Stage 2 (water stage) ingredients together in a separate larger stainless steel bowl. Stick blend briefly to help the PhytoGlycogen powder to fully disperse. Swap the bowls over so that the larger bowl is in the double boiler.
Pour the Stage 1 ingredients into the larger bowl (Stage 2) and stir gently without creating air bubbles. Make sure the temperature is over 75°C and continue to stir for 5 minutes.
After 5 minutes, remove the bowl from the double boiler and put it into a pan of cold water to cool down quickly.
Keep stirring all the time. When the cream is under 40°C, add the remaining Stage 3 (heat sensitive) ingredients. Combine thoroughly, jar and label.
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