Fat glaze crystallization for sugar cones
In the production of sugar cones for ice cream, ensuring a hardened fat glaze quickly and reliably is essential. Without proper crystallization, the cones can lose their crispness and fail to provide an adequate barrier between the ice cream and the cone, leading to decreased product shelf life.
Speed up fat glaze hardening
The Dohmeyer Fat Glaze Crystallization Unit is specifically designed to address the need for rapid and reliable hardening of fat glaze in sugar cones. This unit is installed on new or existing cone filling lines and is a result of co-engineering efforts with major ice cream filling units. The fast crystallization process creates a solid barrier in just 10 seconds after the fat glaze is applied, preventing moisture transfer between the ice cream and the cone. This ensures the product retains its crispness and increases the shelf life of the cones up to 7 months. The unit reduces the quantity of fat glaze needed, making the process more efficient while maintaining product quality and consistency. Major cone producers globally have achieved the crispiest cones using this unit.
Benefits
- Rapid hardening of fat glaze within 10 seconds
- Increased shelf life of cones up to 7 months
- Maintains crispiest texture in sugar cones
- Reduces the amount of fat glaze required
- Compatible with new and existing filling lines