Melting floral waxes - why all that extra work??

[Guest guest]

Maybee it's me that is to dense, but why melt it all one time and

then do it again when your are making products?? I thought, that

heaxane was very easily vaporated when heated?? I have never melted

any of my floral waxes until I have used them and then done it in

a " bain maire " type of style along with any other soldid fats (exept

for sheabutter) and waxes. In the floral waxes I got so far (from

different sources) I have never ever detected any chemical type of

overtone at all.

It's gonna be real intersting to hear what kind of thoughts you all

have round this :-)

 

Back to planning my remodeled kitchen - it's not large (and that is a

mighty strange fact, since the house is quite large) that somewhat

resembles a airplane galley :-) No sit down space - only workspace

and conecting the hallway with the dining room.... And said that; i

wonder what exericences you all have regarding having a real wooden

floor in a kitchen compared to laminate and such?

 

Fragrant Blessings,

Ylva

[Guest guest]

At 10:38 AM 4/3/2004 -0000, you wrote:

>Maybee it's me that is to dense, but why melt it all one time and

>then do it again when your are making products?? I thought, that

>heaxane was very easily vaporated when heated?? I have never melted

>any of my floral waxes until I have used them and then done it in

>a " bain maire " type of style along with any other soldid fats (exept

>for sheabutter) and waxes. In the floral waxes I got so far (from

>different sources) I have never ever detected any chemical type of

>overtone at all.

>It's gonna be real intersting to hear what kind of thoughts you all

>have round this :-)

 

I never got floral waxes before, so I followed Chris' instructions. I'm not

sure if there was residual hexane or whatever in them. I do know they

smelled slightly better afterwards. The orange flower still has an

overpowering component to its scent, and it's similar to what you get from

orange flower absolute (almost in the garlic/onion family scent, but not

really.) I did the gentle reheaating in a bain marie, and it was a very

quick process, and fun to pour it out into a thin layer and break into

pieces (hence the sensual thread I started) and see the different textures

and colors reveal themselves. I don't think I lost any scent, so I'm not

worried by the process.

 

Back to planning my remodeled kitchen - it's not large (and that is a

>mighty strange fact, since the house is quite large) that somewhat

>resembles a airplane galley :-) No sit down space - only workspace

>and conecting the hallway with the dining room.... And said that; i

>wonder what exericences you all have regarding having a real wooden

>floor in a kitchen compared to laminate and such?

 

I've had two galley kitchens in my life and I loved them. Much more

efficient and easy than a big kitchen, IMO. I have red oak wood floors, and

in the kitchen I put down an oil-based sealant instead of the polyurethane

used in the rest of the house. Just mops up with hot water, no problem. I

put down three coats.

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