Ice cream cones are served with ice cream, one of the things you can't resist in the summer. Except ice cream, do you notice the difference between ice cream cones?
There are three principal types of ice cream cones: cake cone (also called a molded or flat-bottomed cone), waffle cone, and the sugar cone. The waffle cone is characterized by a rough or unfinished top edge. The sugar cone is made with the same ingredients and process as a waffle cone but has a finished top edge and sometimes a chocolate lining.
The waffle pattern on all types of cones, the finished edge of the sugar cone, and the shape of the flat-bottomed cone (as well as comet varieties of the cake cone) greatly influence the ease with which the finished cones pop out of their molds. Cone designers refine the waffle pattern and other shape characteristics and make trial batches to find the best design that releases from the mold without burning, breaking, or creating weak spots that won't hold ice cream or will break when the scoop is applied. The molded cone has a lip around the top that keeps drips contained inside the cone. The row of teeth helps firmly seat the scoop of ice cream and provides added strength where the upper lip of the cone meets the cylindrical base.
Our cones department make sure that the Shapes and patterns which affect baking characteristics and taken care of. Our finished cone is uniform in color as well as shiny outer covering. It is baked uniformly so that all sides (including the flat bottom) are thoroughly cooked. Since the cones are expected to hold single to triple scoops. Our filled cone hold good strength no matter they have three flavors atop it.
The different type ice cream cones, we have different
ice cream cone maker machines to make the cones, if you need, you can feelfree to contact with us.
