REFINEMENT
– CX 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.

Inspired by Molecular Gastronomy....

Pao researched and sought advice from Michelin Star chefs.
Proteins in meat and vitamins in vegetables were benefiting from the advanced techniques of sous-vide.
Pao adapted his bain-marie into a precision sous-vide cooker with micro even temperature control which removed the factor of time in regard to protein and vitamin breakdown.
Sealing the butters and oils without air contributed to pureness through zero evaporation.
The oils, butters and emulsifiers could be combined unrefined to gently bind and naturally refine without contraction to provide velvety glide without greasiness.

Precision Molecular Costronomy

A benefit of no bacterial impregnation allowed to skincare to finally be made in an open kitchen.
The benefits to skin collagen were startling along with the preservation of pectin to give the first cosmetics with natural glide.

Startling benefits to the skin…

Pao’s Molecular Costronomy removes the linear degradation with commercial cosmetics to maintain 100% of the antioxidant properties of the ingredients.
The Molecular Costronomy equipment is ten times more efficient at thermal transfer so energy usage is low without any Eco greedy spikes.

Ecological benefits…

Pao doesn’t cook or agitate skin care ingredients, he thermally induces emulsification with pinpoint precision.

MOLECULAR COSTRONOMY
– Continue reading...

COPYRIGHT PINCERNA ™ 2020 PRIVACY & SHIPPING TERMS & CONDITIONS

0