MANUFACTURING PROCESS Combine all ingredients of phase A and heat to 80-85 °C. When everything has melted, take off heat and fill into packaging. SPECIFICATION Appearance: Solid, yellowish balm Stability: Stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity value less than 0.75)has not

MANUFACTURING PROCESS Phase A: Prepare phase A and heat to 60-65 °C. Stir until complete dissolution. Phase B: Let the mixture cool down and add phase B at room temperature. Phase C: Add colour as desired. SPECIFICATION Appearance: Yellowish oil gel with sugar beads Stability: stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity value less than 0.75)has not

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and heat to 80-85°C until everything is melted. Phase B: Add phase B to phase A. Phase C: Add phase C to the finished formulation. Pour into molds. SPECIFICATION Appearance: Berry-coloured stick Stability: stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity value less than 0.75)has not

MANUFACTURING PROCESS Phase A: Combine all ingredients of phase A and heat to 80-85°C until everything is melted. Phase B: Disperse phase B. Then add phase B to phase A. Phase C: Add phase C to the finished formulation and melt again. Pour into molds. SPECIFICATION Appearance: Red stick Stability: stable for 3 months at room temperature and 40 °C Microbiological stability: proven (Water activity vhas not