CPC A23G 9/288 (2013.01) [A21C 15/025 (2013.01); A21D 13/24 (2017.01); A21D 13/33 (2017.01); A21D 13/36 (2017.01); A23G 9/283 (2013.01); A23G 9/48 (2013.01); A23G 9/506 (2013.01); A23P 20/15 (2016.08); B65D 3/06 (2013.01); B65D 85/78 (2013.01)] | 18 Claims |
1. A method for obtaining an ice cream cone, comprising:
placing a cone-shaped wafer in a mold adapted to the shape of the wafer,
injecting through a nozzle into the cone end of the wafer between 8 and 20 grams of chocolate in liquid form at a temperature between 25° C. and 37° C.,
injecting between 15 and 40 grams of ice cream at a temperature between −4° C. and −8° C. with a nozzle exerting pressure between 2 and 6 bar, making the chocolate dosaged in the preceding step move upwardly and expand over the inner area of the wafer, giving rise to an ice cream cone in which the chocolate is distributed homogeneously over the inner surface and upper edge of the wafer, isolating said wafer from the ice cream.
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