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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Soft drinks from Benin
White, creamy, sour 'cereal yoghurt' drunk as a thirst-quencher. Made in 5 steps over 3.5 days – 13 days. The longest step, store and sell, takes 2–7 days (Sacca C 2012). Lactobacillus fermentum, L. plantarum and Candida krusei do most of the fermenting.
| Main step | 2–7 daysReported[sacca2012] | Store and sell |
|---|---|---|
| Temperature | 25–35 °CReported[sacca2012] | Steep grain |
| maize (preferred) |
| sorghum |
| or maize+sorghum; sugar |
| milk and ice added at serving |
| Starter: spontaneous (ogi steep and settle) |
Total time across the recorded steps: 3.5 days – 13 days
What changes: The grain soaks and softens while steep-water microbes start
Output: soft kernels.
Microbes at work in this step
steep-water LAB and yeasts start
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Short shelf life: it keeps souring after it is made.
Every number is labelled with how it is known. How this atlas is made
Survey of 145 producers and 607 consumers in Benin (Sacca et al. 2012). A WUR and UAC project has worked on a defined starter and a powder that can be made up with water.
