Chocolate chip cookies (by engineers)

1 Servings

Ingredients

Quantity Ingredient
532⅓ Cm3 gluten
4⅞ Cm3 nNaHCO3
4⅞ Cm3 refined halite
236⅔ Cm3 partially hydrogenated tallow triglyceride
177½ Cm3 crystalline C12H22O11
177½ Cm3 unrefined C12H22O11
4⅞ Cm3 methyl ether of protocatechuic aldehyde
2 Calcium carnonate-encapsulated avian albumen-coated protein
473¼ Cm3 theobroma cacao
236⅔ Cm3 de-encapsulated legume meats, (sieve size #10

Directions

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 reaction 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.

Recipe by: WHY ENGINEERS DON'T WRITE RECIPES Posted to MC-Recipe Digest V1 #686 by Creedenite@... on Jul 21, 1997

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