From what I just read it’s “a blend of traditional sift and ice/ water extraction” but from what I seen on @SamboCreeck.com video of it just now it seems to be just a bubble hash that was refined using dry ice sieves after allowing said bubble hash to freeze over to cold room temps and using specific or bulk micron sieves to clean the hash. Or I could just be wrong and they’re using the dry ice sieves to reconstitute a fluffier texture while doing a cleaning of the hash. Tbh a lot of my dry sift turns out similar to this especially while using dry ice teks.
I got jars full of dry sift that when you scoop into them it’s essentially a similar texture to a fluffy playdough or moon sand. Add a little heat and a cure time in a no oxygen closed environment and you’ll have a pristine fluffy aromatic consistency.
LA Mousse can be made from many types of kief. The important thing to note about it is texture. It never bricks up, always soft and breaks up easily. In europe where hash is mixed with tobacco this texture makes the product popular because it is easy to dispense. From the kajillion tons I saw in morocco, it was always lower grade stuff from the Baño process which is the thing where they beat the hash with sticks to make kief. Their inferior grades go to LA Mousse, sometimes remnants of static sift.
The process involves heating and cooling the hash in ovens. In morocco those ovens are the size of rooms sometimes. This process changes the consistency of the product as described previously.
We posted another LA Mousse method from a buddy in Ketama where what I saw used was kief, old bricked hash that lost all terps. Some of the old hash was from last season and some was sitting in trucks that never crossed the straight. They grind the hash with dry ice and this process turns the dark hash into blonde Mousse, essentially “repairing“ it. Synthetic terps are sometimes added to fix the smell. The hash does go to post-process in ovens.
The hasj is then fabricated ( placed in cellophane bags ) NOT pressed with any mechanical means
The plates of hasj are then placed in a “oven”
Temp is set at 38-42 C
And they are left for 48 hours at least
At this point about 20% of cannabinoid content is decarboxilate in general cbg-a>cbg
And about 15% of the thc-a content to thc
Since thc is an oil the consistency changes
Towards the la mousse side
Some place this warmed hasj in a freezer and repeat this warming and freezing process for several days
This is how it started
At the same time folks where making static and Deu to pore storage condition these products would oil out
A problem that they solved adding starch
Wich would absorb the oil and give a la mousse consistency
So at some point they figured that by adding starch to la mousse intended hasj adding starch inmproves the mousse consistency without the amount of oventime that the original sop called for
So nowadays if you can find original unadulterated la mousseline Europe you can find two flavors
The starch adulterated la mousse can be identified by breaking it into small chunks and making a small mountain on a plate
If you pull all the small pieces into a hill and it stays moving for a few seconds like magic sand it a got starch