From: Jane H. Evans (evansjh@ns.neiu.k12.pa.us)
Date: Sat Feb 22 2003 - 07:06:41 EST
This recipe has to be a classis. Thanks for sending it along. I can't
wait to figure out how to incoroprate it into my class!
>(chocolate chip cookie recipe)
>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.) 2 calcium carbonate-encapsulated avian albumen-coated protein
>9.) 473.2 cm3 theobroma cacao
>10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10)
>
>Procedure:
>To a 2 liter jacketed round reactor vessel (Reactor #1) with an overall
>heat transfer coefficient of about 100 BTU/ft2-hr, add ingredients 1, 2 and
>3 with constant agitation. In a second 2 liter reactor vessel with a
>radial flow impeller operating at 100 rpm, add ingredients 4, 5, 6 and 7
>until the mixture is homogenous. To Reactor #2, add ingredients 8,
>followed by three equal volumes of the homogenous mixture in reactor
>#1. Agitate. Additionally, add ingredients 9 and 10 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 degree 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 degree C
>heat-transfer table, allowing the product to come to equilibrium.
>
>copyright
>revisions CLD, 2001
>---
>Cindy Lee Duckert, duckert@focol.org
Jane H. Evans
Mid Valley Secondary Center
52 Underwood Road
Throop, PA 18512
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