Why Engineers Don't Write Recipe Books

Chocolate Chip Cookies

1. 532.35 cm³ gluten
2. 4.9 cm³ NaHCO3
3. 4.9 cm³refined 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. 2 calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm³ Theobroma cacao
10. 236.6 cm³ chopped de-encapsulated legume meats

(Serving size # 10)

To a 2 litre jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/Fh-ft2-hr, add ingredients one, two and three with constant agitation.

In a second 2 litre reactor vessel (reactor # 2) 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 ingredients 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 extruder attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300x600 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 25^oC heat transfer table, allowing the product to come to equilibrium.

John Hamilton, P.Eng.
Underground Gourmet