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Date: Wed, 20 Jan 2016 20:46:19 -0500
From: "James M. Atkinson" <jm..._at_tscm.com>
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To: TSCM-L Professionals List <tscm-..._at_googlegroups.com>
Subject: Reverse Engineering the "Secret Coke Recipe"
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*Overall:*

* *

The process to manufacture Coca-Cola Syrup Concentrate involves a three
part process, each involving different temperatures, times, and ingredients.

The initial stage creates the greatest volume, and the highest
temperatures, and it is the "Simple Syrup Stage" where pure cane sugar
is combined with distilled water under pressure and heat.

The secondary stage is the "vegetable stage" where various fruits and
vegetables are processed and combined together to create the
physio/psychoactive portion of the product. In the past the pure,
refined cocaine powder was used, but for legal reasons only the
unrefined coca leaf is used. The caramel is not added to the vegetable
stage until the very last step in the stage.

The "secret seven" tincture for flavor is prepared outside of the normal
production of the simple syrup and vegetable stages in order to preserve
greater secrecy.

* *

* *

*The recipe:*

* *

*Produces Un-Carbonated Coke Syrup Concentrate*

*High Temperature Stage -- Simple Syrup Stage*

Into a 10,000 gallon stainless steel tank

Bring DDW (Double Distilled Water) to Volume of 3000 gallons at 68
degrees Fahrenheit

Slowly Agitate

Bring to boil to 230 degrees Fahrenheit

Slowly Agitate for one hour at 230 degrees

Slowly add in 12,450 pounds of fine cane sugar over a four-hour period.

Slowly Agitate for one hour at 230 degrees

Allow cooling to 130 degrees Fahrenheit of 24-hour period

*Medium Temperature Fruit/Vegetable Stage*

Makes roughly 638 Gallons

Combine into a 1200-gallon stainless steel tank

Fresh Lime Juice: 600 Gallons (Extract of 80,000 Fresh Limes)

(Crush 80,000 limes, remove pulp, and bring to a volume of 600 gallons)

Slowly Agitate for one hour at 102.5 degrees

Next Add:

Citric acid: 1.56 Gallons

Vanilla: 9.4 Gallons

Slowly Agitate for one hour at 100 degrees

Next Add:

Fresh Bolivian Coca Leaf (USP) Powdered: 140 Pounds USP (Coca Leaf)

Caffeine Anhydrous USP Powder: 78.24 Pounds USP (Kola Nut)

Slowly Agitate for two hours at 100 degrees

Next Add

Caramel: 14 Gallons (more as needed for correct color)

Slowly Agitate for one hour at 100 degrees

Combine into Simple Sugar Syrup (as above)

Slowly Agitate for two hours at 130 degrees

Allow cooling to 100 degrees (pre-flavoring)

Stir for 9 hours at 130 degrees

* *

* *

*Low Temperature (flavoring)*

* *

*The "secret 7X" (2+5) flavor*

(use 2 oz of flavor to 5 gals sugar/vegetable syrup):

Makes 79.45 Gallons of "Secret 7x Tincture"

Combine into 200 Gallon Stainless Steel Tank (sealed)

Pure Ethanol Alcohol: 75 Gallons

Slowly Agitate at 160 degrees

Add Essential Oils Mixture ("5 gallon pre-mix"):

(obtained by means of steam distillation only)

Orange Peel Oil: 3.17 Gallons

Nutmeg Oil: 0.158 Gallons

Coriander Oil: 0.8 Gallons

Neroli Oil: 0.158 Gallons

Cinnamon Oil: 0.158 Gallons

Continue to agitate for 2 hours at 160 degrees

Slowly add to above Sugar/Vegetable Mixture

Chill to 70 degrees, and store for 24 hours

Dispense into distribution tankers or drums

Store at room temperature

Final Brix Mixture at point of dispensing

4.75 Parts Chilled, Filtered Water at 52 Degrees

1.00 Part Coke Syrup (as above) at room temperature

Per above

4,917 Gallon of Syrup

23,357 Gallon of Municipal Water (Filtered, Minerals Removed)

28,274 Gallon produced per batch of syrup concentrate

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Overall:<o:p></o:p>
<o:p> </o:p>
The
process
to manufacture Coca-Cola Syrup Concentrate involves a three part
process, each involving different temperatures, times, and ingredients.<o:p></o:p>
<o:p> </o:p>
The
initial
stage creates the greatest volume, and the highest temperatures, and it
is the “Simple Syrup Stage” where pure cane sugar is combined with
distilled
water under pressure and heat. <o:p></o:p>
<o:p> </o:p>
The
secondary
stage is the “vegetable stage” where various fruits and vegetables
are processed and combined together to create the physio/psychoactive
portion
of the product. In the past the pure, refined cocaine powder was used,
but for
legal reasons only the unrefined coca leaf is used. The caramel is not
added to
the vegetable stage until the very last step in the stage.<o:p></o:p>
<o:p> </o:p>
The
“secret
seven” tincture for flavor is prepared outside of the normal production
of the simple syrup and vegetable stages in order to preserve greater
secrecy.<o:p></o:p>
<o:p> </o:p>
<o:p> </o:p>
The
recipe:<o:p></o:p>
<o:p> </o:p>
Produces
Un-Carbonated Coke Syrup
Concentrate<o:p></o:p>
<div
style="border-style: none none solid; border-color: -moz-use-text-color -moz-use-text-color windowtext; border-width: medium medium 1pt; padding: 0in 0in 1pt;">
<o:p> </o:p>
</div>
<o:p> </o:p>
High
Temperature Stage – Simple Syrup Stage<o:p></o:p>
<o:p> </o:p>
Into
a 10,000 gallon stainless
steel tank <o:p></o:p>
<o:p> </o:p>
Bring
DDW (Double Distilled Water) to
Volume of 3000 gallons at 68 degrees Fahrenheit<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate <o:p></o:p>
<o:p> </o:p>
Bring
to boil to 230 degrees
Fahrenheit<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate for one hour at 230
degrees<o:p></o:p>
<o:p> </o:p>
Slowly
add in 12,450 pounds of fine
cane sugar over a four-hour period.<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate for one hour at 230
degrees<o:p></o:p>
<o:p> </o:p>
Allow
cooling to 130 degrees
Fahrenheit of 24-hour period<o:p></o:p>
<div
style="border-style: none none solid; border-color: -moz-use-text-color -moz-use-text-color windowtext; border-width: medium medium 1pt; padding: 0in 0in 1pt;">
<o:p> </o:p>
</div>
<o:p> </o:p>
Medium
Temperature Fruit/Vegetable Stage<o:p></o:p>
Makes
roughly 638 Gallons<o:p></o:p>
<o:p> </o:p>
Combine
into a 1200-gallon
stainless steel tank<o:p></o:p>
<o:p> </o:p>
Fresh
Lime Juice: 600 Gallons
(Extract of 80,000 Fresh Limes)<o:p></o:p>
(Crush
80,000 limes, remove pulp, and
bring to a volume of 600 gallons)<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate for one hour at 102.5
degrees<o:p></o:p>
<o:p> </o:p>
Next
Add:<o:p></o:p>
Citric
acid: 1.56 Gallons<o:p></o:p>
Vanilla:
9.4 Gallons<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate for one hour at 100
degrees<o:p></o:p>
<o:p> </o:p>
Next
Add:<o:p></o:p>
Fresh
Bolivian Coca Leaf (USP)
Powdered: 140 Pounds USP (Coca Leaf)<o:p></o:p>
Caffeine
Anhydrous USP Powder: 78.24
Pounds USP (Kola Nut)<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate for two hours at 100
degrees<o:p></o:p>
<o:p> </o:p>
<o:p> </o:p>
Next
Add<o:p></o:p>
Caramel:
14 Gallons (more as needed
for correct color)<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate for one hour at 100
degrees<o:p></o:p>
<o:p> </o:p>
Combine
into Simple Sugar Syrup (as
above)<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate for two hours at 130
degrees<o:p></o:p>
<o:p> </o:p>
Allow
cooling to 100 degrees
(pre-flavoring)<o:p></o:p>
<o:p> </o:p>
Stir
for 9 hours at 130 degrees<o:p></o:p>
<div
style="border-style: none none solid; border-color: -moz-use-text-color -moz-use-text-color windowtext; border-width: medium medium 1pt; padding: 0in 0in 1pt;">
<o:p> </o:p>
</div>
<o:p> </o:p>
Low
Temperature (flavoring)<o:p></o:p>
<o:p> </o:p>
The
“secret 7X” (2+5) flavor
<o:p></o:p>
(use
2 oz of flavor to 5 gals sugar/vegetable
syrup):<o:p></o:p>
Makes
79.45 Gallons of “Secret 7x Tincture”<o:p></o:p>
<o:p> </o:p>
Combine
into 200 Gallon Stainless
Steel Tank (sealed)<o:p></o:p>
<o:p> </o:p>
Pure
Ethanol Alcohol:  75
Gallons<o:p></o:p>
<o:p> </o:p>
Slowly
Agitate at 160 degrees<o:p></o:p>
<o:p> </o:p>
Add
Essential Oils Mixture (“5
gallon pre-mix”):<o:p></o:p>
(obtained
by means of steam
distillation only)<o:p></o:p>
<o:p> </o:p>
Orange
Peel Oil: 3.17 Gallons <o:p></o:p>
Nutmeg
Oil: 0.158 Gallons<o:p></o:p>
Coriander
Oil: 0.8 Gallons<o:p></o:p>
Neroli
Oil: 0.158 Gallons<o:p></o:p>
Cinnamon
Oil: 0.158 Gallons<o:p></o:p>
<o:p> </o:p>
Continue
to agitate for 2 hours at 160
degrees<o:p></o:p>
<o:p> </o:p>
Slowly
add to above Sugar/Vegetable
Mixture <o:p></o:p>
<o:p> </o:p>
Chill
to 70 degrees, and store for
24 hours<o:p></o:p>
<o:p> </o:p>
Dispense
into distribution tankers
or drums<o:p></o:p>
<o:p> </o:p>
Store
at room temperature<o:p></o:p>
<o:p> </o:p>
<div
style="border-style: none none solid; border-color: -moz-use-text-color -moz-use-text-color windowtext; border-width: medium medium 1pt; padding: 0in 0in 1pt;">
<o:p> </o:p>
</div>
<o:p> </o:p>
<o:p> </o:p>
Final
Brix Mixture at point of
dispensing<o:p></o:p>
<o:p> </o:p>
4.75
Parts Chilled, Filtered Water
at 52 Degrees<o:p></o:p>
1.00
Part Coke Syrup (as above) at
room temperature<o:p></o:p>
<o:p> </o:p>
<o:p> </o:p>
Per
above<o:p></o:p>
4,917
Gallon of Syrup<o:p></o:p>
23,357
Gallon of Municipal Water
(Filtered, Minerals Removed)<o:p></o:p>
<o:p> </o:p>
28,274
Gallon produced per batch of
syrup concentrate<o:p></o:p>
<o:p> </o:p>

</body>
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