It is very important to make dough for making a ice cream cone with
wafer cone machine.Next I will teach you how to make good dough.
Process of Manufacture
The process of edible cone making is basically a mechanical press operation. Initially corn and wheat flour is mixed with water and required quantity of colors and flavors are added. This dough is then fed to the mould of the cone making machine. The press is operated and the molded cones are baked separately and packed.
Chemical Division
Some important points to remember during dough preparation:
The wafer quality depends on the accuracy of the dough, particularly as far as weighing and mixing are concerned. In the course of the whole mixing process, the
consistency changes due to material dissolving and swelling processes, gluten development and reactions with other raw material.
The important process during mixing is dissolving and swelling of the flour components. This is decisive for the quality of the baking process and the wafer sheet and for the energy demand during baking; the water added during dough preparation has to be vaporized again during baking. When a certain consistency is reached, the mixing process is finished, particularly when a uniform mixing of all ingredients allows for a smooth flow of the dough on the baking plates/cone baking dies.
Leave the dough for 5 minutes, and to pass it through a sieve afterwards in order to hold back the particles, which have not dissolved completely. The dough will swell again. If flour with higher level of coarsely ground grain is used, the dough should be left for about 10 minutes. The longer the dough can rest; the better will be its flow.
