answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Asked on 14.06.2022.

How to get a more light color in sugar biscuit cones? 🍦

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)

white sugar 

palm oli 



Answered on 15.06.2022.

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.

Answered on 14.06.2022.

Hi Bernardo,

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

Sugar 50

Palm oil 10

Lecithin 2.5

Salt 1.0

Water 120

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.


Andrew Hughes

Do you know the answer?
Help Bernardo martinez by registering and answering.
Register now
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription