> Why Engineers Don't Write Recipe Books.... 
> ***********************************************
>      
> Chocolate Chip Cookies:
>      
> 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)
>      
> Directions:
>      
> 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.