Re: Chocolate Chip Cookies

MadMazza <marinaCELERY@xxxxxxxxxxxxxxxxxxxxxxx> wrote in
news:MPG.2372a0d34bf556cf989a36@xxxxxxxxxxxxxxxxxxxxx:







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 homogeneous. To reactor #2, add
ingredient eight, followed by three equal volumes of the homogeneous
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 *** (300 x 600 mm). Heat in a 460°K 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 *** on a 25C heat-transfer table,
allowing the product to come to equilibrium.




Wow, they sound scrummy.

Chris

--
Don?t worry about avoiding temptation as you grow older, it will avoid
you.

Winston Churchill
.