Cookie

The initial program run produces an energy HF = — 1.0000 hartrees (by sheer coincidence) in the penultimate line of the energy output. The computed HF = — 1.0000 hartrees =—62.8 kcal mol . The experimental value is —65.1 kcal mol . The final energy output is just above the cookie, by Voltaire, in this case. 

Cookies are different for each run. They make it easier for us to distinguish between different runs on the same or similar input files. Some are apt and humorous. They can lighten a long day s work. 

When making vanillin from guaiacol the chemist can smell success because the product will have an intense vanilla odor. One can even flavor cookies with the stuff (true ). This Riemer-Tiemann method is also an excellent way to get salicylal-dehyde from phenol in yields of up to 50%. The chemist does everything the same except uses NaOH instead of KOH. 

Noodles (Oriental) kitchen cakes and crackers, pie crust, doughnuts, cookies, foam cakes, very rich layer cakes... 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Activity in the cereal field includes the introduction of a fiiU line of fat-free, cholesterol-free loaf cakes (23), cmnch cakes, and cookies (40) a light frosting mix and alight pancake mix are also included (41). 

Caraway Seed. This spice is the dried ripe fmit of Carum carvi L. (UmbeUiferae). It is a biennial plant cultivated extensively in the Netherlands and Hungary, Denmark, Egypt, and North Africa. The seed is brown and hard, about 0.48 cm long, and is curved and tapered at the ends. It is perhaps the oldest condiment cultivated in Europe. The odor is pleasant and the flavor is aromatic, warm, and somewhat sharp (carvone). Caraway is used in dark bread, potatoes, sauerkraut, kuemmel Hqueurs, cheese, applesauce, and cookies. 

Ammonium glycyrrhizinate [53956-04-0] (AG), C42H N02g, is a flavor enhancer derived from Hcorice root. It is approximately 50 times sweeter than sucrose and is often used to enhance sweetness in a wide variety of food products (56). Maltol [118-71 -8] C H O, and ethyl maltol [4940-11-8], CyHgO, are used as flavor enhancers in products such as cake mixes, confections, cookies, ice cream, fmit juices, puddings, and beverages (57). 

Hard baked goods such as cookies and crackers have a relatively low water and high fat content. Water can be absorbed, and the product loses its desirable texture and becomes subject to Hpid rancidity. Packagiag for cookies and crackers includes polyolefin-coextmsion film pouches within paperboard carton sheUs, and polystyrene trays overwrapped with polyethylene or oriented polypropylene film. Soft cookies are packaged in high water-vapor-barrier laminations containing aluminum foil. 

Nylon films are used in lamination or coated form to ensure heat sealabiHty and enhance barrier properties. The largest uses are as thermoforming webs for twin-web processed meat and cheese packagiag under vacuum or in an inert atmosphere. Other uses include bags for red meat, boil-ia-bags, bag-in-box for wine, and as the outer protective layer for aluminum foil in cookie and vacuum coffee packages. 

A small quantity of flexible packaging material, usually oriented polypropylene, shrink polypropylene, or polyethylene, is used to overwrap paperboard cartons. The film is wrapped around the carton and sealed by heating. Products such as boxed chocolates, candies, and cookies are overwrapped, sometimes by a printed film. 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

Used in baked goods (breads, cakes, cookies, crackers, doughnuts), pasta products, emulsified and coarsely ground meat products, meat analogues, breakfast cereals, dietary foods, infant foods, confections, milk replacers, and pet foods. 

Food apphcations utilize first and second molasses in baking (bread, cakes, cookies) for the molasses flavor. Molasses is also used in curing of tobacco and meats, in confections such as toffees and caramels, and in baked beans and glazes. 

Differentiated from the quickly perishable bakery foods are the dry bakery products such as cookies, crackers, pretzels, and ice cream cones. These latter items possess a much longer shelf life and may be distributed over a wider area from typically very large manufacturing faciUties. According to the 1987 Census of Manufacturers (2), there are 380 estabUshments producing these dry-type bakery foods, and the value added by such manufacturing facihties amounts to over 4 biUion. 

Butter is used in some, usually more expensive, bakery foods, and is prized for its flavor contribution. Fats are used in some products such as pie cmst, croissants, or puff pastry, up to 60%, based on flour. StabiHty of fats and oils in perishable items such as breads, cakes, or pastries is of no consequence because shelf life is so limited that rancidity does not occur. In cookies and crackers, however, stable fats must be used in the formula since prolonged shelf life could lead to product deterioration with fats that develop rancidity. 

P. Wade, Biscuits, Cookies, and Crackers, Vol. 1, Elsevier AppUed Science, New York, 1988. 

---