add the "veegum" to the water slowoy, agitating at maximum available shear until smooth. add remaining part A ingredients in order, mixing after each addition until smooth and uniform. avoid incorporation of air. heat part A with stirring to 70-75 C. heat part B with stirring to 70-75 C. add part B to part A and mix while cooling. pour off at 45-50 C. consistency: firm cream. suggested packaging: tube.
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