Hello we are a ice cone manufacturing company in our sugar cone baking ovens we have the problem that the cone comes out wit a dark brown color, we have to increase lecithin content and temperature in order to get the cones rolled our basic ingredinents are, we ar looking to get a more light color in our cones
wheat flower ( low gluten and W)
I agree with Andrew that baking temperature and baking time control are essential for controlling browning.
However, care should be taken when using carbonates as they raise the pH and thus promote the browning reaction.
Gas formation by ammonium bicarbonate is far less important than often assumed, as water is evaporated in such large quantities that the volume share of the carbonate in the gas formation is rather small: the water in the flour (minus 3 % residual water) and the added water can be converted into more than 160 cubic metres of steam. However, only 113 litres of gas (NH3 + CO2 + H2O) are produced from 0.4 kg of ammonium bicarbonate. (Please correct me if I have miscalculated.) However, this small amount is released before water vapour is produced, so it may help to create the conditions for the water vapour to dissipate quickly.
Your recipe looks quite lean without ingredients such as invert sugar that would cause excessive browning by the Maillard reaction.
You mention that you need to increase the baking temperature
and the lecithin quantity to roll the wafer. However dissolved sugar is the ingredient
responsible for producing wafers that can be rolled whilst hot producing a crisp
and crunchy texture when cool so based on the ingredients you list the browning must be a result of sugar caramelisation.
it’s important that the sugar is dissolved in the mixer and then baked at a temperature and time which is adequate to drive off the water without caramelising the cones. Caramelisation starts when the baking temperature reaches 160˚C. So to prevent the wafers reaching this temperature try using a lower plate temperature and baking for longer.
You don’t list ingredient quantities, but I suggest the following amounts:
Wheat flour 100
Palm oil 10
Some additional ingredients that may help are:
Soya flour at 2%, this contains ingredients that can whiten the crumb
Ammonium bicarbonate at 0.3 to 0.5% which will aerate the wafer structure making it dry out more quickly in the wafer oven.