532 1/3 Cm3 gluten
4 7/8 Cm3 nNaHCO3
4 7/8 Cm3 refined halite
236 2/3 Cm3 partially hydrogenated
-tallow triglyceride
177 1/2 Cm3 crystalline C12H22O11
177 1/2 Cm3 unrefined C12H22O11
4 7/8 Cm3 methyl ether of
-protocatechuic aldehyde
2 Calcium
-carnonate-encapsulated
-avian albumen-coated
-protein
473 1/4 Cm3 theobroma cacao
236 2/3 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.
Yields
1 Servings