Page 107 - #63 eng 电子版
P. 107
The Cone industry developed in a blink
of an eye.
I ce cream is no doubt a kind of With the correct combination of flour, sug-
Cake cones Light, flaky, and sweet.
dessert that can easily adapt to
every season and every age.
make the perfect cake cone. It's important
Like all the commodities, its ar and a mix, similar to butter, it is easy to
sales depend on a display. Better presen- to make sure that your cake cone isn't too
tation of an ice cream makes people want blended, which can lead to a cardboard-like
more. However, different from general flavor, or too rich, which may over-charge the
commodity, special raw materials and flavor. Ideal for kids, it goes in different sizes,
manufacturing process of ice cream require fulfilling all ice cream makers’ needs.
more specific storage and display space.
But how to attract maximum attention and Pretzel cones For a salted and
people to the dessert while keeping it fresh crunchy alternative to your traditional
and icy? Here we should mention the huge cone flavor, pretzel cones provide an in-
contribution of ice cream display systems teresting twist that will delight your cus-
into the business as well as old fashion ice tomers' taste buds. The mixture of wheat
cream cones. flour, sugar, and salt provides a durable,
Edible cones were first mentioned in more savory foundation for some of your
a French cooking book written by Julien richer ice cream flavors. The lightly salted
Archambault in 1825. Another reference exterior is designed to highlight the sweet-
to an edible cone is in A. B. Marshall’s ness of each of your flavors and comple-
Cookery Book, published in England in ment your frozen treats!
1888. Her recipe for “Cornet with Cream”
said that “the cornets were made with Sugar cones They are the classic,
almonds and baked in the oven, not yet slightly sweeter, substitute to your tra-
pressed between irons”. In 1912, Freder- ditional cake cone flavor. By adding molas-
ick Bruckman, an inventor from Port- ses or brown sugar to the mixture before
land, Oregon, created a machine for baking, you’ll find out that these cones have
rolling ice cream cones. After this inno- a thicker, crunchier waffle, even though they
vation, almost from a scratch, the cone are generally smaller and darker in hue than
industry developed in a blink of an eye. By others. The blend of flour and fiber increas-
1924, the amount of cones consumed in es the strength and thickness of sugar cones.
the US reached 245 million. In addition, their exterior and conical shape
Thanks to the development of ice help to prevent breakage and spillage of the
cream making technology, the manufactur- popular summer sweets.
ing method of cones upgrades accordingly.
There are now 2ways of making cones. One Waffle cones To enhance appear-
is the rolled one and it is made of mixture ance and texture of your ice cream, waffle
of eggs and flour, baked into a circle and cones blend cake and pastry mixtures to
rolled into the cone shape, then cooled produce the sweet and crunchy cone. Adding
down to harden the cone-like shape. An- molasses or dark brown sugar to your cone
other one is molded ice cream cone: just mix provides crispiness and syrupiness,
pour the mixture directly to the mold, wait while fiber increases strength and reduces
for it to be formed and then take it off from breakage. Created with a conical shape and
the mold. Below are some types of cones waffled exterior, these cones are designed
that you have probably seen but never to collect any drips, making them perfect
knew why they are different. for children as well as for adults.
107
