gigisiguenza
Well-Known Member
- Joined
- Jul 11, 2015
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Ok so I noticed something that to me seems strange, but might not be to all you experienced soapers.
When I made my first batch on Friday, I added the amount of FO that the soapcalc told me to based on the default settings for the FO. At first, the scent was pretty solid, even after I poured into the mold. After unmolding, the scent seemed to still be present, just not as strongly, which is ok. When I checked the cut bars just now, I noticed that scent, while mild, is still present - but only in the segments of my tiny 1lb loaf that did not gel. If I smell the end cuts, that look perfectly creamy with not an ounce of gel, the scent is mild but very present. If I smell the segments from the middle of the loaf, where gel did happen, the scent is virtually nonexistent. Especially in the dead center where the gel area is visible.
What I would like to know is - does gelling kill scents every time? Or is it just the more delicate scents that can't take the heat? And if gelling does indeed diminish scents, how do you counter this?
TIA
When I made my first batch on Friday, I added the amount of FO that the soapcalc told me to based on the default settings for the FO. At first, the scent was pretty solid, even after I poured into the mold. After unmolding, the scent seemed to still be present, just not as strongly, which is ok. When I checked the cut bars just now, I noticed that scent, while mild, is still present - but only in the segments of my tiny 1lb loaf that did not gel. If I smell the end cuts, that look perfectly creamy with not an ounce of gel, the scent is mild but very present. If I smell the segments from the middle of the loaf, where gel did happen, the scent is virtually nonexistent. Especially in the dead center where the gel area is visible.
What I would like to know is - does gelling kill scents every time? Or is it just the more delicate scents that can't take the heat? And if gelling does indeed diminish scents, how do you counter this?
TIA