Ronn wrote, some time ago: >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. > > >*********++******** > >(Cheerfully stolen from DeeDee at DelphiForums)
I just ran this by a chef friend of mine who has 2 recommendations: 1) Before extruding the mixture onto the 316SS sheet, the sheet should first be coated with a thin layer of ingredient number 4, the partially hydrogenated tallow triglyceride, or a comparable sprayed mixture. 2) After the reaction is complete, it should be specified that the product be removed from the 316SS sheet before being placed on either a heat-transfer table or an open-wire grid to allow temperature equilibrium. Reggie Bautista _________________________________________________________________ Join the world�s largest e-mail service with MSN Hotmail. http://www.hotmail.com
