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Obscure Cookies
1. 530 cc particulate dispersion of gluten in complex carbohydrate matrix
2. 5 cc NaHCO3
3. 5 cc NaCl
4. 240 cc Saturated fatty acid triglyceride w/milk protein
5. 180 cc sucrose ({alpha}-D-glucosido-{beta}-D-fructofuranoside), crystalline
6. 180 cc sucrose ({alpha}-D-glucosido-{beta}-D-fructofuranoside), unrefined
7. 5 ml ethanolic solution of 3-methyl ether of protocatechuic aldehyde
8. 2 eggs, chicken
9. 475 cc theobroma cacao/triglyceride mix, pelletized
10.200 cc de-encapsulated legume meats
To a 2-L jacketed round reactor vessel (reactor #1), add ingredients 1, 2 and 3 with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients 4, 5, 6 and 7 until the mixture is homogenous. To reactor #2, add ingredient 8, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredients 9 and 10 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, or alternatively by hand, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for 20 minutes. 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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