So I see a lot of stuff with this is my sop and that is his sop, but nothing about the ideals that shaped the sops really. Iād like to discuss some of that stuff.
Good, shelf stable shatter, as an end product, is usually going to be low in terpene and fat content with up to moderate pigmentation from a neutral solution that was purged under moderate heat(this seems to be the biggest point of debate in shatter teks) and full vacuum in a thin sheet with as little agitation as possible. Anyone got some terpene content range data on shatter?
Then thereās crumble which is another low terpene content end product, but now weāre in the moderate to high fat content region. Blah blah blahā¦ batter is wetterā¦ blah blah blah sugar is cleanerā¦ oh a picture!
For what its worth repeating, from only personal exp. And some anaytics and trial and errors, the pigmetaton portion of thw extract is neglible to the wax content(ofc depemging on thw technique applied during extraction.
I would also like to say that your graph might be accurate to what people are posting.
Wax content could be empirically investigated with mass loss with winterization that could maybe narrow it dowm a bitā¦
As for terps that should be done with proper analytical equipment as is the solvent leftover that plays some part in your equation( guessing here).
We need to attract more skilled people to this conversation with inhouse analysis, that could shed more luminescence to this particularly interesting and underinvestigated subjectsā¦ So many papers we could writeā¦
I like whatchya have charted out here, def crumble or poo with enuff fats/waxes, shatter is a curious one tho - but too much āterpsā and it wont set into a glass etc, too much fats and its poo.
I do wonder how āblurredā the vertexes b/t each finished form are and how large the relative sizes of the areas of each region are when also considering how the finishing process itself occurs (temps/time/pressure/mechanical and cycles there of). It will take a long wile and alota data to really suss this out but i like whatchay laying out here. We barely have the fats and wax types characterized , especially in regards to different feedstock qualities and whats obtained with different extraction methods.
But still, overall the graph is about as solid as i would think were able to map currently
Crumble, sugar, and badder are basically the same thing with differing terpene contents.
The size of the crystals that precipitate determine the consistency of the final extract. Badder has the most surface area in suspended crystals, thus lending opacity.
This graph is not meant to represent a single run. It is meant to represent the concentrations of terpenes vs fats of various ends products.
Now I think youāre asking the question as a thinking exercise looking at it again.
@Franklin and while I do agree with the first statement, I donāt know that I can agree completely with the next. Considering how opaque crumble is I think thatād support it having at least as small and numerous of particles as badder. I would further say that the amount of terpenes, and their composition, are the largest influencer on size of crystals in a static post processing system.
@MagisterChemist I feel like that is why old biomass tends to produce sappy extracts which are semi crystal resistant. I actually didnāt really add any of that to the equation, but I donāt often see biomass beyond the 1 month mark anymore.
I think the difference with crumble is that its got water content. Whipping water into an extract and then continously whipping until its cool is going to disperse the water while the extract cools back to a solid.
Think of how butter is made. All it is is a stable emulsion.
Iām really pretty confident adding water to an extract isnāt going to make it crumble. Iām inclined to agree thereās a dried emulsion of sorts thatās forming, but Iād still think the terpene content relates to the fat content which both relate to the amount of thca present as to whether you can get a crumble, batter, or sugar.
Also if you add too much water youāll be creating a breeding ground for dangerous bacteria and mold. Iād have to go look up my old chef information to find the limit.
Jesus, I forgot how complicated a water activity formula can be Iāll update shortly. It was an interesting read, but suffice to say more complex than Iām going to try to break down and check. Just keep in mind water needs binders and if they arenāt present free water promotes oxidation and microbial growth. Fats can count as binders.
Reminds me of rosin in that pic. Also, you might need far more mixing still. I know when I turn shatters into batters and crumbles thereās a taffy stage you have to get past.
Iāll update shortly. It was an interesting read, but suffice to say more complex than Iām going to try to break down and check. Just keep in mind water needs binders and if they arenāt present free water promotes oxidation and microbial growth. Fats can count as binders.
