[SOC] Why Engineers Don't Write Recipe Books

[N0UF]

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)


Directions: 

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 
homogenous. To reactor #2, add ingredient eight, followed by three 
equal volumes of the homogenous 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 complete, place the sheet on a 25C heat-transfer 
table, allowing the product to come to equilibrium.