[JeffL]

The following recipe for chocolate chip cookies appeared in Chemical & Engineering News (C&EN, Jun 19, 1995, p. 100). It was attributed to Jeannene Ackerman of Witco Corp.


Ingredients:

1. 532.35 g gluten
2. 4.9 g NaHCO3
3. 4.9 g refined halite
4. 236.6 g partially hydrogenated tallow triglyceride
5. 177.45 g crystalline C12H22O11
6. 177.45 g unrefined C12H22O11
7. 4.9 g methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avain albumen-coated protien
9. 473.2 g theobroma cacao
10. 236.6 g de-encapsulated legume meats (sieve size #10)

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add first three ingredients with constant agitation.

In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add four, five, six, and seven until the mixture is homogeneous.

To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add 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 extruder attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460?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? C heat-transfer table allowing the product to come to equilibrium.