A process and a method for automatically and/or semi automatically making a cereal and a pulse batter having an optimal consistency is described. The method and process also includes the steps for dispensing and storage for distribution. The cereal and pulse are soaked, ground and mixed together, spices added and allowed to ferment at an ambient temperature for an adequate time. The batter is packaged and stored in such a way that the batter's shelf life is increased. Expiration date is labeled on the container so that it can be monitored by the user. The process also provides a sterile way of preparing the various combinations of cereal and pulse as a batter. The optimal fermentation provides consistent delivery of taste. Packaging techniques provide appropriate shipping conditions.
↧