INGREDIENTS

INSTRUCTIONS

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. Recipe by: WHY  ENGINEERS
DON'T WRITE RECIPES Posted to MC-Recipe Digest V1 #686 by
Creedenite@aol.com on Jul 21, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 14.7mg
Sodium: 740.7mg
Potassium: 663.4mg
Carbohydrates: 77.8g
Fiber: 2.8g
Sugar: 23.4g
Protein: 24.7g