| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cookies, Tips | 1 | Servings | |
INGREDIENTS
| 1 | 532 35 cm3 gluten | |
| 2 | 4 9 cm3 NaHCO3 | |
| 3 | 4 9 cm3 refined halite | |
| 4 | 236 6cm3 partially | |
| Hydrogenated tallow | ||
| Triglyceride | ||
| 5 | 177 45 cm3 crystalline | |
| C12H22011 | ||
| 6 | 177 45cm3 unrefined | |
| C12H22011 | ||
| 7 | 4 9 cm3 methyl ether of | |
| Protocatechuic aldehyde | ||
| 8 | Two calcium carbonate-encaps | |
| Lated avian albumen-coated | ||
| Protein | ||
| 9 | 473 2 cm3 theobroma cacao | |
| 10 | 236 6 cm3 de-encapsulated | |
| Legume meats (sieve size | ||
| #10) |
INSTRUCTIONS
To a 2-L jacketed round reactor vessel (reactor j#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 homogeneous. To reactor #2, add ingredient eight, followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add ingredients 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 anexothermic 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 25 deg. C heat-transfer table, allowing the product to come to equilibrium. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”