CHOCOLATE CHIP COOKIES
532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated
protein
473.2 cm3 theobroma cacao 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
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.
~Author Unknown
