The texture of an ice cream cone is one of the most important factors determining product quality and customer satisfaction. Some consumers prefer crispy waffle cones with a satisfying crunch, while others enjoy softer and more flexible cones that don’t crumble easily.
For manufacturers using automatic ice cream cone machines, adjusting the formula and baking process correctly can make all the difference. This article will explain how to modify ingredients, température, and moisture levels to produce either crispier or softer cones—helping you perfect your recipe and improve production efficiency.
1. Understanding the Science of Ice Cream Cone Texture
The texture of an ice cream cone depends mainly on moisture content, sugar level, fat composition, et baking conditions.
When cones are baked, water evaporates and sugar caramelizes, creating a structure that determines whether the cone becomes light and crispy ou tender and chewy. Even small changes in the formula can alter this balance significantly.
| Facteur | Effect on Texture | Result |
|---|---|---|
| Low moisture + high baking temperature | Dry and crisp | Crunchy cone |
| High moisture + lower baking temperature | Retains flexibility | Soft cone |
| High sugar content | Caramelization and crispness | More crunchy |
| High fat content | Tenderness and softness | Softer cone |
Understanding these relationships helps manufacturers fine-tune their cone formula according to customer preference and market demand.
2. Basic Ice Cream Cone Formula
Here’s a standard base formula used in commercial production lines:
| Ingredient | Percentage (%) | Fonction |
|---|---|---|
| Farine de blé | 45–50 | Provides structure |
| Sucre | 20–25 | Sweetness, caramelization |
| Eau | 20–25 | Hydratation, vapeur |
| Oil or butter | 3–5 | Tenderness, saveur |
| Œufs (facultatif) | 2–3 | Color and structure |
| Sel | 0.2–0.3 | Balances flavor |
| Emulsifier (facultatif) | 0.5 | Improves texture |
| Baking soda (facultatif) | 0.2 | Adds lightness |
This formula produces a balanced cone that’s crisp but not too brittle. From this starting point, you can adjust ratios to achieve the desired level of crispiness or softness.
3. How to Make Crispier Ice Cream Cones
UN crispy cone is characterized by low moisture, light weight, and a crunchy bite. To make cones crispier, focus on reducing moisture and increasing sugar caramelization.
3.1. Reduce Water Content
Lowering the water content by 5–10% helps create a drier batter. Less water means less steam during baking, resulting in a crispier texture.
3.2. Increase Sugar or Syrup
Sugar promotes caramelization and brittle texture. Increasing sugar by 2–5% enhances crispness but should be balanced to prevent over-browning.
🔸 Tip: Use fine white sugar or glucose syrup for better control of color and crispness.
3.3. Increase Baking Temperature
Raise the baking temperature by 10–15 ° C while slightly shortening the baking time. This ensures the cone dries quickly and becomes firm.
Typical baking range:
- 180–200°C for crispy cones
- 160–175°C for soft cones
3.4. Reduce Oil or Fat
Fat contributes to softness. Reducing oil content by 1–2% can make the cone structure harder and crunchier.
3.5. Add Cornstarch or Rice Flour
Adding 5–10% cornstarch (replacing part of the wheat flour) enhances crispness by reducing gluten formation.
3.6. Ensure Proper Cooling
Après la cuisson, cones must be cooled quickly in dry air. Humidity during cooling can soften the cones. Utilisez un cooling conveyor ou dehumidifier to maintain crispness.
4. How to Make Softer Ice Cream Cones
For cones that remain flexible and soft, especially useful for wrapping or filled cones, the formula and baking process should retain more moisture and fat.
4.1. Increase Water or Milk
Add 5–10% more liquid (water or milk) to increase batter hydration. This slows down moisture evaporation during baking.
4.2. Add More Oil or Butter
Increasing fat content by 1–2% softens the structure and gives a smoother mouthfeel.
4.3. Reduce Baking Temperature
Lower the baking temperature to around 160–170°C while slightly increasing baking time. This prevents over-drying.
4.4. Add Egg or Lecithin
Eggs and emulsifiers improve elasticity and prevent brittleness. Add 1–2% egg liquid or lecithin to the formula.
4.5. Control Cooling and Storage
For softer cones, avoid overcooling. Store them in a humidity-controlled environment (45–55% RH) to prevent excessive dryness.
5. Effect of Ingredients on Texture
| Ingredient | Fonction | Adjustment for Crispiness | Adjustment for Softness |
|---|---|---|---|
| Eau | Controls moisture | Decrease | Increase |
| Sucre | Adds sweetness & crispness | Increase | Decrease slightly |
| Oil/Butter | Adds richness & softness | Decrease | Increase |
| Farine | Provides structure | Use less gluten flour | Use regular flour |
| Cornstarch | Reduces gluten, adds crunch | Add 5–10% | Reduce or omit |
| Milk/Egg | Adds elasticity | Limit to 1–2% | Increase slightly |
| Temps de cuisson | Affects drying | Short & hot | Long & low |
| Refroidissement | Affects humidity retention | Fast cooling | Controlled cooling |
By systematically adjusting these variables, you can tailor the cone’s texture to any market requirement — whether for hard waffle cones, rolled cones, ou soft wafer-style cones.
6. Environmental Factors Affecting Cone Texture
Even with the same formula, the environment can influence the final product:
6.1. Humidité
Cones easily absorb moisture from the air. Keep production and storage areas below 50% relative humidity.
6.2. Storage Temperature
Ideal storage temperature: 20–25°C. Extreme heat softens cones, while cold makes them brittle.
6.3. Conditionnement
Utiliser moisture-proof laminated film to preserve crispness and prevent softening during transport.
6.4. Circuit de refroidissement
Un automatic cooling conveyor attached to your cone production line helps stabilize texture before packaging.
7. Baking Machine Settings for Texture Control
Moderne automatic ice cream cone machines allow precise control of baking conditions to achieve the desired texture.
| Setting | Crispier Cone | Softer Cone |
|---|---|---|
| Température | 180–200°C | 160–170°C |
| Temps de cuisson | 90–120 sec | 130–160 sec |
| Plate Pressure | Medium-high | Low-medium |
| Cooling Air Flow | Strong | Modéré |
| De-molding Time | Rapide | Slight delay |
💡 Conseil: Use PLC-controlled systems to automate temperature and timing adjustments for consistent quality.
8. Quality Testing for Cones
Après la production, test the cone texture regularly to maintain consistency:
- Moisture Test – Ideal moisture for crisp cones: below 3%
- Hardness Test – Use a texture analyzer to measure break force
- Color Uniformity – Golden brown indicates proper caramelization
- Taste and Aroma – No burnt or raw flour smell
- Storage Stability – Test after 48–72 hours for crispness retention
Consistent quality control ensures every batch meets your brand’s texture standards.
9. Common Problems and Solutions
| Problème | Possible Cause | Solution |
|---|---|---|
| Cones too soft | Too much water or low baking temperature | Reduce liquid, raise temperature |
| Cones too hard | Low fat or low moisture | Add more oil or reduce baking time |
| Uneven color | Uneven heating | Check heating plates or thermostat |
| Cones crack easily | Low elasticity or overbaking | Add egg, reduce temperature |
| Sticky cones | Underbaked or excess sugar | Extend baking time slightly |
Monitoring these details can help you achieve stable production and reduce waste.
10. Why Work with DT Food Machine
DT Food Machine Co., Ltée. is a professional manufacturer of automatic ice cream cone production lines, offering complete solutions from batter mixing to baking and packaging.
Our Advantages:
- Sur 15 années of experience in cone manufacturing equipment
- Machines suitable for different cone shapes (cône de sucre, cornet de gaufre, wafer cone, rolled cone)
- Construction en acier inoxydable for hygiene and durability
- Système de contrôle par API for precise formula and texture adjustment
- Conception économe en énergie with low operation cost
- Exported to more than 60 pays worldwide
Whether you produce crispy waffle cones or soft wafer cones, DT Food Machine can customize the right production line for your needs.
11. Comment ajuster la formule pour des cornets plus croustillants ou plus mous ?
The secret to producing perfect ice cream cones lies in understanding the delicate balance between ingredients, humidité, and baking. By adjusting your formula—whether reducing water for crispiness or adding fat for softness—you can control the final texture to suit different markets.
With the help of automatic cone machines and the right formulation knowledge, you can consistently produce cones that delight customers and strengthen your brand reputation.
If you’re looking to optimize your cone production or upgrade to a fully automatic line, Machine alimentaire DT is your trusted partner in achieving consistent quality, efficacité, et la rentabilité.