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The following recipe for chocolate chip cookies recently appeared in Chemical & Engineering News (C&EN, Jun 19, 1995, p. 100). It was attributed to Jeannene Ackerman of Witco Corp.
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 one, two, and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.
To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add 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 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
sheet
on
a
25°C
heat-transfer
table
allowing
the
product
to
come
to
equilibrium.
I found a very similar recipe (with normal cooking measurements and instructions) for Perfect Chocolate Chip Cookies.
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