![]() You will then end up with the weight equivalent for each ingredient. Do this with each ingredient, regardless of whether it is liquid or solid. If your formulation requires 1 cup of cocoa butter, then weigh it and record that weight. Start by selecting the ‘grams’ setting on your scale. So I think that physically making the product and weighing is going to give the greater accuracy in this instance. When people work in volume they also rely on their observations (what the ingredient looks like in the specific vessel/container) to determine they have used the right amounts. Some might suggest ascertaining the specific gravity for each ingredient, which is one way of approaching this but I personally think doing it the old fashioned way is better. The first thing you should do is make the product as you normally would, but as you go along you should weigh and make a record of that weight. ![]() So what is the best way to convert your recipe from volume to weight measurements and then to the metric system? The following is an easy guide to ascertaining the weight and percentages of a recipe you have always measured using volume (ml, cups, spoons etc.) Converting your Recipe into a Cosmetic Formula Using percentages can easily be converted to grams and then scaled up to kilos and tonnes. It is considered the most accurate, is internationally accepted, and much easier when it comes to scaling up/increasing batch size. The industry standard is to work using the metric system. ![]() It also makes converting to metric systems of weighing easier. It is much simpler to work with parts of 100 than thirds, twelfths and so on, especially because quite a lot of fractions do not have an exact (non-recurring) decimal equivalent. We use percentages to make calculations easier. When we talk about percentages, we imagine that 'a whole' has been divided into 100 equal parts. Using Percentages and the Metric SystemĪ percentage is a number or ratio expressed as a fraction of 100. ![]() For your formulation to be replicable and for scaling up purposes, it is good practice to weigh each ingredient, liquid and dry. However, when it comes to formulating cosmetics it is not always ideal, especially when using a combination of wet and dry ingredients. It is also less important to use volume when you are using all liquids, you can easily replicate 100ml of apricot oil and 50g of polysorbate 80 and can scale up. It is not unusual for scientists to use volume measurements, indeed it is a practice in pharmacology especially when using measurements that are very small and impossible to weigh. This is why it is always good to formulate in weight, to ensure accuracy no matter what form an ingredient takes. This will obviously have an effect on the overall amount used in the formula and a fundamental change in the final characteristics of the end product. For instance, it could be that they always bought cocoa butter in button form and then the supplier changes it to flakes or even a large solid bar depending on the form the cocoa butter takes, could result in it taking up more or less space (volume) than other forms. They realise that measuring in cups and spoons is okay most of the time but find they have problems when it comes to increasing batch sizes or they find that sometimes they don’t always get the same result each time them make it.Īlthough there isn’t anything intrinsically wrong with using volume, it is trickier to scale up formulas and problems can arise when ingredients change form. I often get questions from people wanting to know how to alter a formulation they have always made using volume, or a combination of volume and weight measurements. ![]()
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