Scope of HHC Edibles

The scope of HHC Edibles is to present a selection of products that we have found to be safe and reliable over many years of cannabis use. We understand the importance of our customers’ health and well-being and are committed to offering only the best tasting and most potent edibles available. Our goal is to make your experience with HHC Edibles safe, enjoyable and medicated.

We want our customers to feel confident in the products they are consuming. All of our cannabis infused edibles are made with high quality ingredients and 100% natural flavors. We will NEVER use any artificial flavors, colors or preservatives in our products.

HHC Edibles was created after seeing how many uneducated people were making edibles. These “edible companies” were often selling products with poor ingredients, labeling that didn’t meet requirements, and still selling their items at outrageous prices! This often left the consumers feeling sick and never wanting to try another edible again.

Our goal here at HHC Edibles is to change people’s perception of what an edible really is. We want people to realize that edibles do not have to be gross tasting green brownies or cookies that you find in your local dispensary.

We are pleased to offer our very own line of HHC Edibles! All of our edibles are made from scratch using some of the finest ingredients and CBD from Hemp Health.

We have a wide variety of edibles to choose from, including:

  • Gummies
  • Cookies
  • Brownies
  • Rice Crispy treats
  • And many more!

There’s a lot more to the HHC than we can even list on the website. We have a wide selection of seasonal items, too many to list separately. We also have lots of other goodies that are available in small quantities or on special order that we don’t list here, but would be happy to talk to you about!

Here is a rundown of some of the things we carry:

Fruits: Apples, apricots, banana, cantaloupe, cherries, cranberries, figs, grapefruit, grapes (white and red), honeydew melon, lemons, limes (Meyer and Key), mangoes (Tommy Atkins and Ataulfo), nectarines, oranges (Navel and Valencia), papaya (Hawiian and Mexican), peaches (yellow and white), pears (Bartlett and Bosc), pineapple (fresh-cut), plums, prunes (French Agen), raisins (black seedless and golden seedless)

We are going to be talking about the scope of edibles and some of the considerations that come along with this. The first is always, what is the intent of your edible? Is it designed for medical use? Is it designed for recreational use? What’s the dose you’re looking at?

An edible being a product where there is cannabis infused in, that is designed to be ingested. What we’re going to talk about today is our edibles program. This is a program that we are currently trialing in our dispensaries and currently have had some success with. So there is a number of things that we consider when we’re thinking about what kind of edible to make and how much cannabis to put in it.

How Is HHC Made? What Is Hydrogenation?

HHC is made by taking the oils from a plant (usually corn, soybean or cottonseed) and combining them with hydrogen and a catalyst. The catalyst helps the hydrogen bond with the oil molecules to turn it into a saturated fat. There are two types of HHC:

Partially hydrogenated vegetable oil has some double bonds in it. Partially hydrogenated oils have slightly more Tran’s fats than fully hydrogenated oils. Fully hydrogenated vegetable oil has no double bonds left, so it contains no trans-fat.

The process of hydrogenation can be done in two ways:

Batch processing involves mixing the oil with a powdered nickel catalyst, then adding hydrogen and passing the mixture through a reactor. This is the oldest method of producing HHCs, but it is being replaced by continuous processing because of concerns about nickel contamination in food.

Continuous processing does not use a powdered catalyst; instead, it uses metal particles that have been coated with palladium and platinum to help them attract and hold onto hydrogen atoms. In this process, the oil is mixed with steam and then passed through a series of reactors containing high-pressure nickel screens that contain the catalyst particles.

A couple of things that we think about are the amount of fat in the product itself. We also think about how much water goes into the product and how much sugar goes into the product as well. We really want to try to get as good of an idea as possible of what kind of impact those things may have on absorption so that we can figure out what kind of dosage we want to put into those products.

Cocktails are like art or music. You can find them in almost any culture, and they’re as varied as the cultures that make them. Some are sweet, some are savory; some contain alcohol, some don’t. They all have one thing in common: they’re meant to be pleasurable, to enhance the experience of eating a meal or spending time with friends—the way good art or music should.

The cocktails on our menu provide flavor and texture to complement our food, but also stand well on their own. We don’t do “cheap thrills”—no frozen daiquiris or chocolate martinis here. Instead we focus on drinks that start with high-quality ingredients and take advantage of the many forms and flavors of cannabis, from flower to extracts.

Cannabis cocktails are not about getting drunk; they’re about enhancing flavor and the experience of a meal. So we don’t use high-proof spirits that would mask the subtler flavors of cannabis. Instead we take advantage of liquors such as cachaca or pisco that have unique flavors but aren’t too strong. And we also use beer and wine in our cocktails.

The leading source of saturated fat in the American diet is HHC made from palm and coconut oils. Both are extracted from plants that grow in tropical areas, including parts of Southeast Asia, Africa, and South America. Together, palm and coconut oil account for more than 80% of all vegetable oils produced worldwide.

Since HHC is solid at room temperature, manufacturers often use it for margarine, shortening, and prepared baked goods, such as cookies and crackers. In addition, HHC is often used as a frying oil by food service establishments.

HHC is made from vegetable oils through a process called partial hydrogenation. Partial hydrogenation increases the shelf life and flavor stability of foods containing these fats. But it also increases their saturated fat content. During partial hydrogenation, hydrogen gas is bubbled through the liquid oil in the presence of a catalyst (a substance that speeds up the reaction) at high temperatures (about 400 degrees Fahrenheit). The result is a semisolid or solid oil that contains Trans fatty acids (TFAs). The more solid the oil becomes as a result of hydrogenation, the more TFAs it contains.

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