- 532.35 cm3 gluten
- 4.9 cm3 NaHCO3
- 4.9 cm3 refined halite
- 236.6 cm3 partially hydrogenated tallow triglyceride
- 177.45 cm3 crystalline C12H22O11
- 177.45 cm3 unrefined C12H22O11
- 4.9 cm3 methyl ether or protocatechuic aldehyde
- Two calcium carbonate-encapsulated avain albumen-coated protein
- 473.2 cm3 theobroma cacao
- 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 coefficent of about 100Btu/F-ft2-hr, add ingredients one, two and three with constant agitatino. In a second 2-L reactor vessel with a radial flow impeller operating at 100rpm, 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 ingredeints 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 attatched 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.
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