Three Factors Influencing the Quality of Ice Cream Cones
What makes an ice cream cone a high quality ice cream cone? There are mainly three factors.
1. Shapes a-nd patterns. The shapes a-nd patterns affect baking c-haracteristics. The finished cone should be uniform in color as well as shiny on the outside. It should bake uniformly so that all sides (including the flat bottom) are thoroughly cooked. The size is important because cones are expected to hold single, double, a-nd triple scoops. The first scoop has to fill the cone a-nd weight the bottom without vanishing completely into the cone, a-nd the third scoop should not overpower the cone a-nd cause it to break or tip too easily. The filled cone should look equally appetizing whether it has one, two, or three flavors atop it.
2. Strength. Strength is an important c-haracteristic, not only to the consumer who holds it. Cones must withsta-nd prefilling in the factory if they are used for frozen treats. Unfilled cones have to be packed together by mechanical devices. The cones must "nest" (fit one inside another) neatly to allow efficient packing. Minimal packing materials are used to cushion the cones, mainly because of cost.
3. Taste. Taste is the key factor. Cake cones should be crisp instead of spongy a-nd tasty like a mild cereal. Waffle cones should be crunchy a-nd sweet but not too hard or over-powering in sugar content. The ice cream is the featured food, a-nd the cone must complement its quality.
1. Shapes a-nd patterns. The shapes a-nd patterns affect baking c-haracteristics. The finished cone should be uniform in color as well as shiny on the outside. It should bake uniformly so that all sides (including the flat bottom) are thoroughly cooked. The size is important because cones are expected to hold single, double, a-nd triple scoops. The first scoop has to fill the cone a-nd weight the bottom without vanishing completely into the cone, a-nd the third scoop should not overpower the cone a-nd cause it to break or tip too easily. The filled cone should look equally appetizing whether it has one, two, or three flavors atop it.
2. Strength. Strength is an important c-haracteristic, not only to the consumer who holds it. Cones must withsta-nd prefilling in the factory if they are used for frozen treats. Unfilled cones have to be packed together by mechanical devices. The cones must "nest" (fit one inside another) neatly to allow efficient packing. Minimal packing materials are used to cushion the cones, mainly because of cost.
3. Taste. Taste is the key factor. Cake cones should be crisp instead of spongy a-nd tasty like a mild cereal. Waffle cones should be crunchy a-nd sweet but not too hard or over-powering in sugar content. The ice cream is the featured food, a-nd the cone must complement its quality.
