I am an extraction artist that has been having difficulty now that i have been transitioning into a more laboratory grade set up. Recently i have purchased both a across international vacuum oven but also a vacuum that pulls to 15 micron. For some reason i have been having more batches experience areas that are buttering, much to my disgust. I blast straight into unbleached parchment paper, water purged, and straight into the oven at 130 Fahrenheit. I have been running a higher temperature due to using fresh frozen nugs as my starting material. If there is any suggestions that i could have to avoid contamination, water moisture issues or any other discrepancy that are causing my product to butter please let me know.