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Asked on 13.04.2021.

How to develop a stronger Waffle cones structure?

Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling.

Ingredient listing

Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Sugar, Soya Lecithin, Palm Oil (RSPO), Dextrose, Flavouring, Bicarbonate of Soda, Salt.

Our products have to remain suitable for Vegans so can't use milk powders.

Thank you in advance for your help 


Answered on 19.04.2021.

Thanks Andrew we will try this and feedback. 

Christos, thank you for taking the time to reply. Is there evidence that this works and why it works. What effect on viscosity will this have? 

Lastly at what inclusion rate should this be added % of flour % of batter mix 

Kind regards 


Answered on 18.04.2021.


I would also recommend apart from what Mr Hughes has recommended to test the addition of Oat Fibers at 0,5 - 1 % VITACEL HF 401 from JRS.

Answered on 16.04.2021.

The soya flour should be used at 1 - 2% on the batter weight

Answered on 16.04.2021.

The invert is used to improve the baked colour of the wafers as it causes surface browning (Maillard reaction) Whereas Sucrose has virtually no effect on browning except at much higher baking temperatures when it Caramelises

Answered on 16.04.2021.

Thank you for responding Andrew, we do currently mix the sugar for two mins prior to adding flour and trace ingredients. With the soya flour is that 1-2% of flour or total mix?

Is there an advantage to using different type of sugars like Maltitol or inverted sugar?

Answered on 16.04.2021.


The strength or hardness of a waffle cone mainly comes from the amount of dissolved sugar in the recipe, so more sugar usually gives a harder more robust wafer, It may be worth adding the water and sugar to the mixer first and see if this helps before increasing the sugar quantity A small amount of Soyaflour can also help 1- 2% with the texture

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