Chocolate
Chip Cookies:
Ingredients:
1.) 532.35 cm3 gluten
2.) 4.9 cm3 NaHCO3
3.) 4.9 cm3 refined halite
4.) 236.6 cm3 partially hydrogenated tallow
triglyceride
5.) 177.45 cm3 crystalline C12H22O11
6.) 177.45 cm3 unrefined C12H22O11
7.) 4.9 cm3 methyl ether of protocatechuic
aldehyde
8.) Two calcium carbonate-encapsulated avian
albumen-coated protein
9.) 473.2 cm3 theobroma cacao
10.) 236.6 cm3 de-encapsulated legume meats
(sieve size #10)
To a 2-L
jacketed round reactor vessel (reactor #1) with an overall heat transfer
coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with
constant agitation. In a second 2-L reactor vessel with a radial flow impeller
operating at 100 rpm, add ingredients four, five, six, and seven until the
mixture is homogenous. To reactor #2, add ingredient eight, followed by three
equal volumes of the homogenous mixture in reactor #1. Additionally, add
ingredient nine and ten slowly, with constant agitation. Care must be taken at
this point in the raction to control any temperature rise that may be the
result of an exothermic reaction. Using a screw extrude attached to a #4
nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat
in a 460K oven for a period of time that is in agreement with Frank &
Johnston's first order rate expression (see JACOS, 21, 55), or until golden
brown. Once the reaction is complete, place the sheet on a 25C heat-transfer
table, allowing the product to come to equilibrium.