- 532.35 cm3 gluten
- 4.9 cm3 NaHCO3
- 4.9 cm3refined 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
- 2 calcium carbonate-encapsulated avian albumen-coated protein
- 473.2 cm3 Theobroma cacao
- 236.6 cm3 chopped de-encapsulated legume meats
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 25oC heat transfer table, allowing the product to come to equilibrium.
John Hamilton, P.Eng.