Chocolate Chip Cookies:
Ingredients:
1.)
532.35 ml (2 1/8 c)powdered substance the result of the grinding and
bleaching of fine wheat grains.
2.) 5 ml (1 tsp) NaHCO3 (baking Powder)
3.) 5 ml (1 tsp) refined and granulated halite (salt)
4.) 236 ml (7/8 c) partially hydrogenated soybean and cottonseed oils,
mono- and diglycerides, artificial butter flavor and beta-carotene added
for color
5.) 175 ml (3/4 c) refined and granulated crystalline C12H22O11(Sugar)
6.) 175 ml (3/4 c) partly-refined C12H22O11 (brown sugar)
7.) 5 ml (1/2 t) liquid extract of the podlike fruit or bean of the
orchid of the genus vanilla planifolia.
8.) 2 of the non-fertile reproductive bodies, each consisting of an
ovum and its envelope of albumen, jelly, and membranes, in their calcium
carbonate containers (the containers broken and contents removed), provided
by certain gallinaceous ground-feeding birds.
9.) 2 gm of the product of theobroma cacao tree seeds, having been ground
and roasted, having been impregnated with a modicum of a white, waxy
solid substance consisting of a mixture of hydrocarabons obtained chiefly
from the distillation of petroleum (chemistry: a member of the methane
series, the group of hydrocarbons having the general formula, Cn H2n+2
(often referred to as "paraffin"), not have been sweetened,
and melted before being added to the ultimate product of this endeavor
10.) 250 ml (1 c) de-encapsulated and chopped edible seeds from trees
of the Juglandaceae (deciduous trees with pinnately ompound alternate
leaves, male flowers I catkin tassels and female flowers in clusters,
with seeds enclosed in a thick-walled husk; they include the hickory,
pecan, and walnut
Method:
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 190 degrees c. 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.
