There are three general types of ice cream cones - wafer cones, waffle cones, and sugar cones. Waffle and sugar cones are similar. Both are conical with a pointy tip, but the sugar cone has a flat brim. The makeup of all the cones is similar with the main difference being the sugar content - less than 5% for wafer; over 30% for sugar and waffle.
On hot days, the sugar cone is the best option if you want to take your time eating. This is because they are crunchy and won’t get soggy once your ice cream begins to melt.
During the manufacturing process, product breakage is typical. And what do they do with the broken cones? Well, they don’t just throw them away.
The cones are sent to the grinder to return them to the ingredient blend. Once ground, the mixture is sent to a SWECO Round Separator to remove any larger ingredients or foreign materials. After the separator, the blend is sent to the mixer to join other virgin ingredients.
For this lab test, wafer regrind is being screened to test the capability of our round separator to remove larger particles and any tramp material.
18 сен 2024
