at Wed, 14 Sep 2005 18:19:57 GMT in <hcqgi110t33j3t101fpjhr5kgbnje2uteu@
4ax.com>, (vega) wrote :

>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)
>
>Go ahead, disagree!

As has been shown previously, a partially hydrogenated tallow triglyceride
is not the optimum lipid in this application. It is preferred to use
separated lipid complexes derived from bovine lactation for improved
sensory qualities. Furthermore, any use of de-encapsulated legume meats has
been established to be at the discretion of the process controller. The use
of legume meats, is, in fact, somewhat unusual, the more typical product
used when considered desirable by the operator to be dehulled and coarsely
cut (generally to a particle size of approximately 0.4 cm^3) seeds of
Juglans sp. angiosperms.

In addition for truly optimal results it is advisable to replace methyl
ether of protocatechuic aldehyde with the seed contents of one pod from
Vanilla Planifolia. Inasmuch as this is a significant cost-increasing
factor, however, economic considerations must also be taken into account
when performing this substitution.

Use of the term gluten to refer to the finely milled endosperm of Triticum
Aestivum must also be called into question.
--
Alex Rast

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