• Remove the rolling tool immediately after each roll.
• Remove the waffle cone from the flat forming tool as soon as it is
cool enough to maintain desired shape.
HINT:
To limit heat exposure on flat forming tool, have a separate
container available to store cones while cooling when rolling
multiple cones.
TIPS FOR MAKING PERFECT WAFFLE CONES
For evenly filled out waffle cones, place the batter in the center
of the lower grid and close the grid immediately. Most batters will
spread out evenly with the pressure of the upper grid. If you have
a very thick batter, you may need to spread the batter out a little
more, very quickly, with a heat-proof spatula.
While rolling the waffle cone, concentrate on keeping the edge of
the waffle nearest to the tip of the rolling tool. This will become
the tip of the cone and it is best to have a sealed tip when using
ice cream.
Allow waffle cones to cool completely before placing ice cream
or any other filling in the cone.
As you rotate, apply pressure
onto the hot waffle cone and
feed it into the cone mold as
shown in figures 3 and 4.
fig. 3
fig. 4
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