Chocolate Chip Cookies
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 1, 2 and 3 with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients 4, 5, 6, and 7 until the mixture is homogenous.
To reactor 2, add ingredient 8, followed by three equal volumes of the homogenous mixture in reactor 1.
Additionally, add ingredient 9 and 10 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.