How can the ingredients of a cosmetic product be made clearly visible? Right, you come up with something extraordinary. Be inspired by this example. Maybe you can think of something original, which we can realize as a video.
By the way – pea proteins are the active ingredient that gives our Dr. Lanfermann® TRIPLEX Base and Dr. Lanfermann® TRIPLEX Shine their extraordinary properties.
For the new video we would like to thank Ali, the master hairdresser from the Salon Diva in Izmir, Turkey. Ali is an enthusiastic user of Dr. Lanfermann® TRIPLEX. For this reason the video was also published in Turkish.
Dr. Lanfermann® TRIPLEX Base
Base is a concentrate of pea protein, a natural product. TRIPLEX Base has the property to protect the hair shaft from chemical changes and to make the hair shine again and look healthy.
Dr. Lanfermann® TRIPLEX Shine
Shine is a booster that can also be used independently. TRIPLEX Shine enhances the shine of the hair. It contains pea protein, jojoba oil and almond oil. The built-in UV protection protects the hair from premature fading.
Dr. Lanfermann® TRIPLEX Heat Protection
Heat Protection is also a natural product from a yeast extract. TRIPLEX Heat Protection protects the hair from heat when blow-drying, using straight irons and curling irons. It gives the hair more volume and moisture.
With Dr. Lanfermann® TRIPLEX your hair is protected all around, it shines and it is protected against heat and UV radiation. Ask your hairdresser about TRIPLEX .
The holidays are already in sight. Off to the beach on holiday. Have you thought about your hair too? Wind and sun strain your hair, but something can be done about it. Use Dr. Lanfermann TRIPLEX Shine for care. Apply a small stain to damp hair, massage in and rinse out after approx. 10 minutes. After 3-4 applications you will feel the difference. The active ingredient pea protein makes your cuticle layer smooth again and your hair shiny. Jojoba oil and almond oil support the gloss effect. Especially at the sea, UV protection prevents premature fading.
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