How do companies make ice cream cones in large output? They mix flour, sugar, eggs, and milk into a smooth batter, which is pumped into specialized machines. These machines bake the batter into thin sheets and roll them into cone shapes while still warm.
After cooling, the ice cream cones are inspected for quality and packaged in bulk. The highly automated process ensures consistency and efficiency, allowing facilities to produce millions of cones daily.
Ice cream cones have been a favorite treat for generations, combining the cool sweetness of ice cream with the crunch of a cone. But how do companies manage to produce these delightful vessels in such vast quantities? Let’s delve into the fascinating world of industrial ice cream cone manufacturing.
1.Batter Preparation and Shaping
After mixing, the batter is spread onto circular molds that resemble waffle irons. These molds are heated to around 375°F (190°C), baking the batter within seconds. The quick heating process ensures that the cones retain their shape without becoming too brittle.
2.Baking and Forming
Once baked, ice cream cones are immediately transferred to specialized machinery that shapes them into their iconic cone form. This machine rapidly rolls the flat discs into cones while they’re still warm and pliable. For sugar cones, the dough sheets pass through a series of rollers that press them into cone shapes. After shaping, both types of cones are briefly cooled to set their form.
3.Cooling and Packaging
After forming, the ice cream cones enter a cooling tunnel where they gradually reach room temperature. Proper cooling is essential to ensure the cones maintain their crisp texture. Once cooled, the cones are inspected for quality, including checking for cracks or imperfections. Finally, they are packaged in bulk quantities, often in cardboard boxes or plastic wrap, ready for distribution.
The above steps are the company’s process for making ice cream cones. Through automated cone equipment, the work can be completed efficiently.