Guest guest Posted September 9, 2011 Report Share Posted September 9, 2011 If I am correct rice bran oil is the same as olive oil pretty much but do I still get the same hardness properties? I am just wondering If I can use it as a complete trade off in some tried and true recipies or if I have to findle around with a few ingredients. I will of course run it through a calc like I always do, even with recipies I have made before. I'm just wondering If i need more or less castor oil or anything. Quote Link to comment Share on other sites More sharing options...
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