Chocolate Chip Cookies

Hardware

• Qty. 2, jacketed, round reactor vessels, 2 litre capacity (each), with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr (reactors #1 and #2)
• One sheet (300mm x 600mm) 316 stainless steel

Ingredients

532.35	cm^3		gluten
4.9	cm^3		NaHCO3
4.9	cm^3		refined halite
236.6	cm^3		partially hydrogenated tallow triglyceride
177.45	cm^3		crystalline C12H22O11
177.45	cm^3		unrefined C12H22O11
4.9	cm^3		methyl ether of protocatechuic aldehyde
2			calcium carbonate-encapsulated avian albumen-coated protein
473.2	cm^3		theobroma cacao
236.6	cm^3		de-encapsulated legume meats (sieve size #10)

Procedure

1. Pre-heat oven to 460K.

2. To reactor #1 add ingredients one, two and three with constant agitation.

3. In reactor #2, using a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous.

4. De-encapsulate ingredient eight and add to reactor #2, followed by three equal volumes of the homogenous mixture in reactor #1.

5. Add ingredients nine and ten slowly, with constant agitation; care must be taken at this point to control any temperature rise that may be the result of an exothermic reaction.

6. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on the stainless steel sheet.

7. Place sheet containing final mixture into the 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.

8. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

Rating

Precision: 5.

Source