Recipe - Chemist Choc Chip Recipe

1 532 35 cm3 gluten
2 4 9 cm3 NaHCO3
3 4 9 cm3 refined halite
4 236 6cm3 partially
Hydrogenated tallow
Triglyceride
5 177 45 cm3 crystalline
C12H22011
6 177 45cm3 unrefined
C12H22011
7 4 9 cm3 methyl ether of
Protocatechuic aldehyde
8 Two calcium carbonateencaps
Lated avian albumencoated
Protein
9 473 2 cm3 theobroma cacao
10 236 6 cm3 deencapsulated
Legume meats (sieve size
#10)

To a 2L jacketed round reactor vessel (reactor j#1) with an overall
heattransfer coefficient of about 100 Btu/Fft2hr, add ingredients
one, two and three with constant agitation. In a second 2L reactor
vessel 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 portions 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 anexothermic
reaction. Using a screw extrude attached to a #4 nodulizer, place the
mixture piecemeal 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 25
deg. C heattransfer table, allowing the product to come to
equilibrium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip