Scented sachets. simple recipes

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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
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Scented sachets. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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Powders for sachet are powdered aromatic herbs, to which real or artificial odorants are mixed to enhance the smell, as well as fragrant resins to fix the smell, because it is these powders that really need to be fixed, despite the fact that they are natural products. Musk and benzoic tinctures are especially suitable for this purpose, and all fragrant resins can also be used.

It is recommended to use the resins in a highly concentrated solution, since in this form they have a stronger effect than if mixed with a sachet in a powder farm. The fact is that the inherent aroma of the resin does not show sufficient effect in this form, and since the resin in the dry state cannot mix so well with the herbs, it does not fix the smell as it should. With muscle, the situation is somewhat different.

Real or artificial musk is ground very carefully with pumice powder or with fine quartz sand in such a way that it "opens up" as best as possible and releases all its smell from itself. If you take a tincture of musk, then the powder for sachets in most cases will be too raw. But instead of the above, a few heavy weights can be used for rubbing magnesium carbonate, orris or violet root powder, but they do not have such sharp edges as pumice or quartz sand, and therefore the musk does not "open" completely.

For sachet powder, a relatively large amount of fixatives are used, especially artificial musk, and a number of cheap varieties of violet sachets are nothing more than ordinary orris root powder mixed with powdered artificial musk. All aromatic herbs and plants are suitable for sachet powders, which, if possible, are tried to be powdered, or at least crushed as finely as possible.

For example, sandalwood, cedar wood, rosewood, rose leaves, lavender flowers, nutmeg, cassia blossom, iris root, cloves, cinnamon, orange peels, tonka beans, vetiver root, patchouli leaves, almonds are suitable for this purpose. and almond bran. For fixing, you can take musk or musk residues, as well as residues from filtering fixatives. Further, for a sachet, it is possible with great success to use the residues on the filter paper through which the perfume was filtered, as well as the filter paper itself, well dried and ground into powder.

Making powders for sachets is very simple. The appropriate powders are mixed, sifted through a not too fine sieve and, if necessary, smothered a little more, after which they are rubbed through the sieve a second time. For this purpose, it is recommended to use closed drums so that the odor from the powder mixture does not evaporate and that the powder particles do not disperse into the air. A highly concentrated solution of resins is triturated with magnesium carbonate or orris root and added to the powder.

The sachets themselves are made in a variety of ways. The above-described powders, after perfume, are scattered into paper or silk bags or into silk pads lined with cotton. You can also compress finished powders into tablets or lozenges and package them elegantly for sale. In such a case, only a little binding agent in the form of a tragacanth or dextrin solution should be added, but the mass must nevertheless be relatively dry so that it does not get stuck in the pressing machine.

It is necessary to ensure that when using liquid odorous substances and essential oils, add them to the main powder in no more quantity than it can actually absorb. Also, sachets should never be filled with freshly prepared powders; you need to let them stand for several days so that liquid odorous substances can be completely absorbed into the prepared mass. Otherwise, very soon you will have to make sure that the packaging will become spotty, since liquid odorous substances added to the powder in too large quantities or did not have time to be absorbed into the main mass, protrude on the surface of the powder with a fat layer and penetrate into the wrapping paper. Even parchment paper does not help against this, not to mention the fact that the most porous paper should be used for packing powders in sachets so that the smell of the powder can more easily evaporate and more strongly flavor the objects adjacent to the sachet.

Author: Korolev V.A.

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