Why Engineers Don’t Write Cookbooks

Chocolate Chip Cookies

Ingredients:

1.   532-35 3 cm’ aluten

2.   4.9 CM Nat4C03

3.   4.9 CM3 refined halite

4.   236.6 CM3 partially hydrogenated tallow triglyceride

5.   177.45 cml crystallineCl2H22011

6.   177.45 CM3 unrefinedCl2H2201,

7.   4.9 CM3 methyl ether of protocatechuic aldehyde

8.   Two calcium carbonate-encapsulated avian albumencoated protein

9.   473.2 CM3 theobroma cacao

10.  236.6 CM3 deencapsulated legumes (sieve size #10)

Directions:

To a 2-L jacketed round reactor vessel with an overall heat transfer coefficient of 100 Btu/F-ft’-hr, add ingredients 1, 2 and 3 with constant agitation. In a second 2L 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 ingredient 8, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient 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 the #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300x6OOmm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnstoi~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.

And a Response...

I question the use of a #4 nodulizer for extrusion of the final reaction mixture. My preference would be to dispense empirically using a teaspoon.