My dad is an engineer (I don't hold it against him) and every year gets a company cook book. Flipping through the other day I found this recipe. Now it's a little more "engineer-y" than "chemist-y" but makes me smile nonetheless. Enjoy!
1. 532.35 cm3 gluten (flour)
2. 4.9 cm3 NaHCO3 (baking powder)
3. 4.9 cm3 refined halite (salt)
4. 236.6 cm3 partially hydrogenated tallow triglyceride (Crisco)
5. 177.45 cm3 crystalline C12H22O11 (sugar)
6. 177.45 cm3 unrefined C12H22O11 (sugar)
7. 4.9cm3 methyl ether of protocatechuicaldehyde (my guess vanilla flavoring)
8. Two calcium carbonate-encapsulated avian albumen-coated protein (eggs)
9. 473.2 cm3 theobroma cacao (cocoa)
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10) (nuts)
Method:
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 time 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 600mm). 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.
Haha, I love it!
ReplyDeleteLOL, this is awesome!!
ReplyDelete