Recommended Method for Heating Cream Ingredients to 60-70°C
Question
What is the recommended method for heating ingredients to 60-70°C when making a cream formulation?
Is direct heating on a gas stove acceptable, or is a double boiler method preferred to ensure proper temperature control and prevent ingredient degradation?
Answer
Based on the information provided and the recommendations from chalermlap and the MySkinRecipes staff, the recommended method for heating ingredients for cream production to 60-70 degrees Celsius is using a double boiler.
Method:
- Use an outer container (like an electric pan or pot) and fill it with water.
- Place another container (like a beaker or small pot) containing the cream ingredients you want to heat inside the outer container with water.
- Heat the outer container (electric pan/water pot). The water will act as a medium to transfer heat evenly to the ingredients in the inner container.
Benefits of this method:
- Easier and more precise temperature control compared to direct heating on a gas stove.
- Prevents the ingredients from overheating, which can degrade some ingredients.
You can use a thermometer to measure the temperature of the ingredients in the inner container to ensure it reaches the desired 60-70 degrees Celsius range.
Direct heating on a gas stove is possible if your equipment can withstand it, but it is harder to control the temperature and may risk overheating. Therefore, the double boiler method using an electric pan with water as the outer container is recommended.