Choco Chip ala Inday
Dec 27th, 2007 by Inday
Balak gumawa ni Mrs. Montemayor ng chocolate chips para ipangregalo sa kanyang mga kaopisina ngayong Pasko. Hiningi nya ang recipe ni Inday dahil alam nyang masarap ito.
Iniwan ni Inday ang recipe kay madam nung nagday-off sya para mamili ng regalo.
Napanganga na lng si Mrs. Montemayor sa kanyang nakita.
Choco Chip ala Inday
- 532.35cm³ gluten
- 4.9cm³ NaHCO3
- 4.9cm³ refined halite
- 263.6cm³ partially hydrogenated tallow triglyceride
- 177.45cm³ crystalline C12H22O11
- 177.45cm³ unrefined C12H22O11
- 4.9cm³ methyl ether of protocatechuic aldehyde
- Two calcium carbonate-encapsuled avian albumen-coated protien
- 473.2cm³ theobroma cacao
- 236.6cm³ de-encapsuled legume meats; serve size #10
On a 2 litre jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100Btu/ºF-ft²-hr, add ingredients one, two and three with constant agitation.
On a second 2 litre reactor vessel (reactor #2) with a radial flow impeller operating at 100rpm, add ingredients four, five, six, and seven until the mixture is homogenous.
On reactor #2, 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 460ºK oven for a period of time that is in agreement with Frank & Johnson’s first order rate expression (see JACOS, 21,55), or until golden brown. Place the sheet on a 25ºC heat-transfer table, once the reaction is complete. Allow the product to come to equilibrium.
Mrs. Montemayor: (inuntog ang ulo sa refrigerator)
Popularity: 23% [?]
(10 votes, average: 4.5 out of 5)
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September 28th, 2008 at 9:40 pm
nosebleeds!!!! bumabaha!!
April 25th, 2008 at 9:18 pm
Cheers, Inday.
Your single dialogue bleeds noses. I may have understood some of them because I took General Chemistry, but still there are some things I don’t understand as well. I guess you are not really an avid user of layman terms.
Keep it up.
February 23rd, 2008 at 6:28 pm
de-encapsuled legume meats; serve size #10… hindi kaya nuts eto.. peanuts bah… ay ewan ako’y nahihilo na sa sobrang dugo ng ilong ko dito… huhuhuh… sabog ka na talga inday! hehehe
February 19th, 2008 at 3:22 pm
Hayoop ka inday… di ko kinaya ang pag nose bleed ko.. now lng ako nakalabas ng ospital!
January 18th, 2008 at 10:27 am
haha, i think the methyl ether of protocathechuic aldehyde is vanilla.:)
haha, ang galing talaga ni inday.
more power and godbless to this blog.:D
January 17th, 2008 at 7:32 pm
ok im bak at and2 n ko s comp shop insted of dun s net lib sa skul haist pinaalis n ko kc hmf.
PROCESS
reactors#1,2,at 3- aba akalain mong ganto p ang tawag ni inday s mga units nya. wel ms bagay silang twaging unit operations. kaso ms appropriate ata ang term n ‘mixing’ kesa sa ‘agitation’ kc ang goal mo s operation n mga to e to obtain a homogeneous mixture nga, and not only to keep the mixture in constant motion, which is more appropriately the goal of agitation. anywy komento lng po.
an galing mo inday, dami mo pla alam s mass transfer, heat transfer, tsaka reaction kinetics(buti first order lng haha), bilib n tlg ko sayo uber!
teka pwd b mgpaturo ng heat transfer? hehe anhirap kc.
take xtra care! keep up ta great job!
January 17th, 2008 at 6:32 pm
wow, my background dn pla si inday sa chemical engineering!
ok so let’s try to break down inday’s technical terms into much simpler ones.
INGREDIENTS:
gluten- this il guess is flour, well technically gluten forms the endosperm of grains such as wheat or rice
NaHCO3- sodium bicarbonate, more commonly termed as baking soda, pero in the case of baking, this refers to baking powder
refined halite- halite is rock salt, pero since refined, ok n ung table salt
partially hydrogenated tallow triglyceride- nako d ko to lam ah, teka hula ako fat eto eh and since baking ang topic, il assume this is butter
crystalline C12H22O11- sucrose or table sugar
unrefined C12H22O11- unrefined sugar, ibig sbihin brown sugar
methyl ether of protocatechuic aldehyde- teka d ko to alam ah
calcium carbonate-encapsuled avian albumen-coated protien- itlog to, itlog, loka ka inday
theobroma cacao- chocolate, cacao nga db. pro added info n dn, theobromine is one of the body chemicals that give you that ‘in-love’ or happy feeling
de-encapsuled legume meats- ano nmn to, hmp, teka d ko alam ah.
..oh nxt tym n lng ung procedure/process, pnapaalis n ko d2 eh haist.
take xtra care! great job inday!!!
January 10th, 2008 at 12:05 pm
kung ako si mrs… hindi lng pag umpog ng ulo sa ref ang gagawin ko..wahihihi ipapasok ko nlng ung ulo ko sa loob ng microwave oven baka sakaling maintindihan ko…wahihi
January 8th, 2008 at 4:51 pm
hahaha adik ka aj! inintindi mo talaga! hehehe