Well Woman Collective

Suppository
Manufacturing Protocol

Three hundred units of 2 mL per batch, delivering 170 mg of cannabinoid per suppository. Moulded and sealed in individual shells, boxed in thirties.

Author Barry Bonner Company Bonner Biotech LLC Contact +1 415 515 1665 Email barry@bonnerbiotech.com

BON-WWCSuppMfg-070926-v05

Batch 300 units, 2 mL Unit weight 1.96 g plus or minus 0.04 Delivered 170 mg per suppository THC per suppository 0.024 mg

1.1 Stages

StepWhat goes inTemperatureCheck
A
first		Cocoa butter 430.1 g. Start here. Up to three hours.36 to 38 °C
97 to 100 °F		Bath at 45 °C. Lift out at 38 °C.
Prep
during		MCT oil 130 mL, distillate, isolates, CBC. Made while A melts.75 to 77 °C
168 to 170 °F		Completely clear. No crystals, no grit.
BThe concentrate36 to 38 °C
97 to 100 °F		Both streams within two degrees.
FillNothing. Pour the shells.34 to 36 °C
93 to 97 °F		Stir the jug between rows.
CapConcentrate max 85 °C / 185 °F. Cocoa butter max 40 °C / 104 °F.Above 40 °C the units will not set hard.

1.2 Equipment

ItemSpecificationNote
Beaker, primary1,000 mL borosilicateBatch about 640 mL molten.
Beaker, concentrate400 mL borosilicateConcentrate about 180 mL.
Water bathSet 45 °CCocoa butter only.
Hotplate stirrerControlledConcentrate only, runs at 77 °C.
Probe thermometerCalibrated, fast readingTip in the liquid, not on the glass.
Digital scale0.01 g, capacity 3 kg 
Measuring cylinder250 mLMCT oil.
Pouring jugWarmed to 36 °C 
Mould shells2 mL sealable, in strips300 plus 10 spare. Cool to 15 to 20 °C.
Heat sealerFor the shell fin 
PPEGloves, glasses, coat, closed shoes 

1.3 Concentrate

Start Stage A first, section 1.5. Make this while the cocoa butter melts. Takes about twenty minutes, use within the hour.

PrepDissolve the actives75 to 77 °C / 168 to 170 °F
  1. 130 mL MCT oil into the 400 mL beaker.
  2. Warm to 75 to 77 °C, 168 to 170 °F.
  3. Distillate 27.35 g. Stir until dispersed.
  4. Isolates one at a time, each clear before the next. CBD 6.71, CBG 10.33, CBN 6.71, CBDa 4.13, CBGa 4.99 g.
  5. CBC liquid 1.86 g. Stir in.
  6. Stir to completely clear. Test a drop on cold glass.
  7. Under fifteen minutes above 70 °C.
  8. Off the heat. Cool to 36 to 38 °C, 97 to 100 °F. If it clouds, reheat to 77 °C and record.

Distillate first, CBC last. Heavier active load than the other products, 62 g into 130 mL. Allow longer to clear. Do not carry forward a concentrate that is not fully transparent.

1.4 Batch Sheet

Well Woman, 300 units at 2 mL
StepIngredientPer 300Delivered per unitWeighed
PrepMCT oil, C8 and C10130 mL  
PrepDistillate, broad spectrum27.35 g64.3 mg 
PrepCBD isolate6.71 g21.3 mg 
PrepCBG isolate10.33 g32.8 mg 
PrepCBN isolate6.71 g21.3 mg 
PrepCBDa isolate4.13 g13.0 mg 
PrepCBGa isolate, 72%4.99 g11.5 mg 
PrepCBC liquid1.86 g5.9 mg 
ACocoa butter430.1 g  
Total input615 g170 mg 
Filled588 g1.96 g 
Total THC, worst case 0.024 mg6% of 0.4

Residue expected under 45 g. CBGa figure is the weighed amount at 72 per cent, not the delivered amount. MCT 130 mL weighs 122.8 g.

1.5 Process

Stage A, firstMelt the cocoa butter36 to 38 °C / 97 to 100 °F
  1. First operation of the run. Nothing else starts until this is on.
  2. 430.1 g cocoa butter into the 1 L beaker. Pastilles or shavings melt far faster than a block.
  3. Bath at 45 °C, 113 °F. Water above the level of the butter. Stir every fifteen minutes.
  4. Allow up to three hours. Record the actual time.
  5. Make the concentrate, 1.3, while this melts.
  6. Lift the beaker out at 37 to 38 °C, 99 to 100 °F, last solid gone.
Stage BCombine36 to 38 °C / 97 to 100 °F
  1. Both streams within two degrees, 36 to 38 °C.
  2. Pour the concentrate in slowly, stirring throughout.
  3. Rinse the concentrate beaker with warm blend and return it.
  4. Stir three to five minutes to even colour, no streaking.
FillPour the shells34 to 36 °C / 93 to 97 °F
  1. All 300 shells racked, open, cooled to 15 to 20 °C before starting.
  2. Into the warmed jug. Fill each cavity slightly proud of the rim.
  3. Stir the jug between every row.
  4. Weigh one unit every twentieth cavity. 1.96 g, tolerance 0.04 g.
  5. Below 33 °C, 91 °F, return to the bath and bring back to 35 °C. Once only.
  6. Set at room temperature 20 minutes, then 15 °C for one hour.
  7. Seal the fin only when fully firm.
  8. Mark each shell with product and batch number. Sleeve in thirties, box.

No freezer.

1.6 Release Checks

CheckTargetMethod
AppearanceSmooth, no cavity at the tipHollow tip means the pour was too cool.
SurfaceNo white film at 24 hoursBloom means the cocoa butter was overheated. Hold the batch.
FirmnessHard at 20 °CPress one unit through the shell. Any give is a reject. Check harder than on the other products.
Unit weight1.96 g plus or minus 0.04 gTen units across the batch, tared against an empty shell.
MeltCollapses within 15 minutes at 37 °COne unit in a water bath at body temperature.
ColourEven through the lengthCut one lengthways. Streaking means the jug was not stirred.
SealIntact on every shellSqueeze test on ten.

Any result outside target holds the batch.