Patent ID: 8147893

Claim:
A method of preparing a batter for a bakable food product comprising; (a) selecting a plurality of dry ingredients wherein the dry ingredients include flour, sugar, and egg powder and blending said plurality of dry ingredients at a temperature at or below 4° C.; (b) adding water at a temperature between approximately 1° C. and 3° C. to the dry ingredients to form a batter wherein the water is no less than 40.5% by weight and no greater than 52.5% by weight of the batter; (c) loading the batter into a dispenser at a temperature at or below 4° C.; (d) sealing the batter into the dispenser; (e) using carbon dioxide gas to pressurize the dispenser such that the batter has a viscosity between approximately 12000 cP and approximately 14000 cP.