Effect of the Concentration of Flour Paste on the Forming of Ice Cream

Everytime when you are eating the ice cream cone on the street, have you ever thought that why this cone is so delicious? And how to make it successfully? The cone does need some skill and knowledge in the making process.

The concentration of flour batter is directly related to the taste of the finished cone product, so you should pay more attention when making the flour batter of ice cream Firstly, before making the flour batter, you would better make sure that the flour, eggs, sugar, oil stirred well. This will help you to reduce the error during making ice cream cone. Fully stirred is best to making ice cream, but it may be a little inconvenient, so the flour blending machine is necessary. This machine can not only improve the whole making efficiency, but also make well-kneaded batter for the ice cream cone. On the one hand, the batter after mixing should not be too thin, otherwise in the production of ice cream making is not easy to form, that will waste for costs. On the other hand, the paste after mixing should not be too thick, because more thick paste, will not only waste a lot of cost, but also can reduce the toughness of cone after formingand, and the cone in the course of the process prone will easy to crack. The specific concentration of flour batter should be test well in advance.