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[Siegfried Heydrich]

WHY CHEMISTS DON'T WRITE COOK BOOKS

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/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 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 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 25C
heat-transfer table, allowing the product to come to equilibrium.