cornetto
We all love ice creams. But some special ice creams can be shared with your family and friends. The Cornetto ice cream is one, that is liked by everybody in the US [United States] and around the world. Initially, the first cornetto ice cream cones were rolled waffles and today’s cones are simply a modern version of that. To make a waffle cone, the workers started with lots of brown sugar. Then they add caramel coloring along with some secret flavoring ingredients.
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Into a large blender, they pipe the water and it is ice cold to keep the batter from getting too sticky. The computer controls the flow of flour from a tank. Then vegetable oil is added as a giant beater mixes all the ingredients. The batter then flows out of the blender and into a refrigerated tank. At this point, the blend is consistent with pancake batter and an agitating blade keeps it that way. The nozzles deposit measured amounts of batter on a baking plate. The top plates flip down and the baking plates roll through a gas-heated oven for a quick bake.
The top plates lift revealing the cooked waffle patties. The automated arms help transfer the patties to rolling tools. Tools then grab the patties and twist them into cones. The cones fall down a chute and ride the open elevator up and down to cool and harden. The waffle cones slide down another chute and move into lanes on a conveyor. The automated fingers adjust their position to prepare them to slide into paper jackets. Then a computer with a camera eye counts the cones and sends a message to a machine that stacks them in the right increments.
From here a worker activates a device that pushes on a ball inside a cone to test the cone breaking point. Proving that the waffle cone can hold up to voracious snacking. Over in the sugar cone department, the baking plate system is designed differently. It makes patties that are fan-shaped and have a flat edge. This combined with the type of batter used, means the sugar cones are stronger than waffle cones. So there are more popular choices for hard ice cream. The pickers stack the cones in Styrofoam trays.
Then the packages travel through a curtain of high-density polyethylene film. Then a heated sealer finishes the wrapping job. An X-ray machine sends information about the contents to a computer that counts the cones and alerts inspectors to any problems. The automated arms pick up the cartons and open them so the packs of cones can be inserted.
Cornetto chocolate chip, Cornetto cookie dough, Cornetto vanilla, Cornetto strawberry, Cornetto chocolate, Cornetto double chocolate
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The colorful cake cones are less sugary than other varieties and have a more cake-like texture. The batter is pumped into upright molds. Cake cones are shaped differently from waffle and sugar cones because they have flat rather than pointed bottoms. The metal cores plunged into the molds to complete the shake. This action also enhances the cake cones’ flaky texture.
The cones are baked, as they pass a gauntlet of gas heaters. Then it’s down a chute and off to the packaging station. Unlike the other cones, cake cones come out flaky and crispy without a cooling down period. Then a mechanical arm picks up paper sleeves and drops them in front of the cones. These cones are now on their way to an ice cream stand near you. Where they will be used to scoop up the ice cream lickety-split.
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