Standard recipe I use all the time. 2 tsp salt added to water. Mixed all to emulsion 1450g whole mix (1000g oil) separated 360 g batter and added 20 g FO BB Cinnamon Sugar as a discolouring FO to that part. 32% Lye concentration 2% SF. Poured well.
In US that is: 51 oz whole mix (35 oz oil) separated 12.5 oz batter and added 0.75 oz FO BB Cinnamon Sugar.
All went well. I CPOP'd it and it gelled. Looked great and has now cured 4 months and the plain part is hard and good but part with the discolouring FO is soft after use.
If I was to do this again should I reduce the oil in the part that the FO was added to or reduce the water in that part?
In US that is: 51 oz whole mix (35 oz oil) separated 12.5 oz batter and added 0.75 oz FO BB Cinnamon Sugar.
All went well. I CPOP'd it and it gelled. Looked great and has now cured 4 months and the plain part is hard and good but part with the discolouring FO is soft after use.
If I was to do this again should I reduce the oil in the part that the FO was added to or reduce the water in that part?