cookies

Subject: Why engineers should not write recipe books


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 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 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 completed, place the sheet on a 25C heat-transfer
table allowing the product to come to equilibrium.