Free Recipe Chemist Choc Chip Recipe
Recipe Type: Free Cookie Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chemist Choc Chip Recipe 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 carbonate-encaps
Lated avian albumen-coated
Protein
9 473 2 cm3 theobroma cacao
10 236 6 cm3 de-encapsulated
Legume meats (sieve size
#10)
Chemist Choc Chip Recipe Preparation
To a 2-L jacketed round reactor vessel (reactor j#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 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 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 25 deg. C heat-transfer table, allowing the product to come to equilibrium. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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