hair milk after keratin hair straightening

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A milk with a pleasant, beautiful scent, reminiscent of a visit to a hairdressing salon. Strengthens and regenerates hair. 

power of ingredients

It has a concentrated formula rich in plant-derived keratins, wheat, rice and soy proteins, as well as a complex of amino acids that have a deep moisturizing effect, maintaining the gloss effect. It is a rich protein product, the main task of which is ‘sealing’ and filling in the damage to the hair cuticle. 

how to use

Apply the product to the entire length of your hair, massage it in gently and leave it on for 20-30 minutes. You can also use it as an all-night mask. Then rinse thoroughly and wash your hair. Use 2-3 times a month. You can use the milk in a different way as a “straightening treatment” on washed, damp hair, evenly apply the milk, comb the hair, leave for 20-30 minutes, then dry with a dryer. Prepare a straightener and, depending on the thickness of the hair, set the temperature: fine hair approx. 170 0C / normal and thick hair approx. 200 0C. Use a straightener 5-7 times to pull each strand of hair. The above procedure aims to build beneficial substances into the hair structure. The treatment is best done in the evening. In the morning, wash your head and style your hair as usual.

BENEFICIAL COMPOSITION

Aqua, Glycerin, Caprylic/Capric/Succinic Triglyceride, Ammonium Acryloyldimethyltaurate/VP Copolymer, Hydrolyzed Vegetable Protein PG-Propyl Silanetriol, Hydrolyzed Vegetable Protein, Hydrolyzed Jojoba Esters, Hydrolyzed Wheat Protein, Hydrolyzed Rice Protein, Hydrolyzed Soy Protein, Bis-Cetearyl Amodimethicone, Proline, Sodium PCA, Glycine, Alanine, Serine, Aspartic Acid, Phenylalanine, Histidine, Sodium Lactate, Valine, Threonine, Isoleucine, Arginine, PCA, Hydroxypropyl Guar Hydroxypropyltrimonium Chloride, Inulin, Sodium Polyacrylate, Lactic Acid, Parfum, Sodium Benzoate, Potassium Sorbate, Phenoxyethanol, Ethylhexylglycerin*

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*The ingredients may change. The full, up-to-date INCI is always on the packaging.