Why engineers don't write recipes
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)
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat
transfer coefficient of about 100 Btu/øF/ft2/hr, add ingredients one, two and
three with constant agitation.
In a second 2-L reactor vessel (reactor #2) 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 460øK 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 25øC heat-transfer table,
allowing the product to come to equilibrium.
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