> Why Engineers Don't Write Recipe Books
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 
> Ingredients:
> 
> 1.)   532.35 cm3 gluten
> 2.)   4.9 cm3 NaHCO3
> 3.)   4.9 cm3 refined halite
> 4.)   236.6 cm3 partially hydrogenated tallow triglyceride
> 5.)   177.45 cm3 crystalline C12H22O11
> 6.)   177.45 cm3 unrefined C12H22O11
> 7.)   4.9 cm3 methyl ether of protocatechuic aldehyde
> 8.)   Two calcium carbonate-encapsulated avian albumen-coated protein
> 9.)   473.2 cm3 theobroma cacao
> 10.)  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 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.
> 
> Commentary:  Some don't recommend 316 Stainless Steel for the baking
> sheet, as it will promote the formation of pure carbon compounds along
> the contact area.  One alternate is for two sheets of 3 mil Al with
> contiguous seams and a 4mm thick enclosed air space filled with
> standard atmospheric constituents.  Normal caveats about food in
> contact with AL apply.
> 
> 
> Take Care!!!
> 
> enjoy