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If you are actually mixing my old clear formula, be careful not to confuse Calcium carbonate or whiting with hydrated lime. They yield totally different percentages of calcium oxide. The lime should be a type N and food grade is best.
Percentages of colorants are usually OK up to .1percent, not always. .04 is pretty light unless you have certain things you're trying to do. If you have "recipe Book" translated by Finn Lyngaard, it helps show fundamental formulations pretty well. Watch out for his typos. They're killers.
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Where are we going and why am I in this basket?
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