Thank you. I’ve been covering the loaf mold when it’s filled to insulate and insure gel. Will that be ok still you think? The sugar will make it heat up more, right?
Could I add some sodium lactate to harden it, if I add that much sugar? I bought some, but haven’t used it yet.My sweetspot is 2 tablespoons sugar ppo in my batches, so for 900g oils/fats which is basically 2 pounds of oils/fats, you would find me using a total of 4 tablespoons sugar. Lesser amounts than that don't seem to increase the bubbliness to any noticeable degree in my soaps. And on the flipside, if I use any more than 2 tablespoons ppo, my soap starts coming out too soft, so 2 tbsp. ppo is what I stick to.
IrishLass
Regular, granulated sugar doesn't cause any problems for me - no acceleration, no heating. If it does heat things up, it is just marginal and I don't notice it. I cover and insulate all soaps and set my mold on a heating pad to make sure it gels. The first time, I'd do things as you normally do, but maybe keep an eye on it.
Thank you! Do you ever use sodium lactate with the sugar?
Yes I do - pretty much every batch.
DeeAnna is the best when it comes to explaining the sciency side of soapy stuff!
I had the worst soap ever throwing raw sugar in my lye water. Never again.
Yes, it's a mess to deal with if you don't dissolve the sugar first. I learned that the hard way too.
When you used the sugar in the ZNSC it made it bubbly?!
Oh and i added dissolved sugar to my oils...is that ok?
