CX – HARMONIOUS COSMETIC MAKING

Something may be organic but is it high quality? Michelin Star chefs touch, smell, taste and check the provenance of ingredients before they utilise them in a dish.
They make fine adjustments to their kitchen science to ensure the ingredients shine through and perfection is achieved…
CHAUFFAGE DOUX

REFINED – MOLECULAR COSTRONOMY

Early Chauffage Doux made skincare that was the ultimate for nourishing and repairing the skin but it was much more a pharmaceutical therapy product.
Pao searched for refinement to bring out skin care with a velvety texture and glide whilst not loosing any of the emollient and therapeutic properties.
MOLECULAR COSTRONOMY

NATURALLY PRESERVING THE COSMETIC

Once all the emollient properties have been carefully harnessed with emulsification, Pao needed to lock and preserve the product to stop any over-cooking or degradation.
Pao again looked to the Michelin Star cooking industry for inspiration and advice; delicate emulsions, mousses, souffles and ice creams are precision chilled to maintain texture, air and lightness.
NATURAL PRESERVATION

CX SCIENCE - MOLECULAR COSTRONOMY

CX Science keeps the binding temperature at a precise level so the protein contraction occurs horizontally up to that temperature, so all of the botanicals held within the oils and butters are retained.
As collagen vitamins are heated to high temperatures they begin to contract and denature, becoming a gelatinous substance that adds a greasy glide to high street cosmetics.
CX SCIENCE

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