Every human being on this planet loves to eat ice creams. Some eat in cups , some in cones.

Let us learn how ice cream cones are made.

Materials required:
Dark brown sugar, caramel colouring, flavouring ingredients, ice cold water, flour and vegetable oil.

Procedure to make cones:

To start of with the preparation, add dark brown sugar into a blender. Then add caramel colouring in appropriate
and correct measurement. Then add flavouring ingredients. Now, add ice cold water into the blender so that the mixture
becomes not too sticky. Addition of ice cold water is necessary because if normal water is added then mixure
might become sticky and there will be problems in preparing the cones.

Once adequate amount of water is added into the blender , mix all ingredients using the blender. Computer system
is designed to add flour into the mixture. Using this system, flour is added into the blender using the tank which
 is placed above the blender. Add vegetable oil into the mixture only after all ingredients are mixed. Now, mix oil
added with the mixture and then add the mixture into refrigerated tank. At this moment, the batter can be said to
be ready for making pan cake.

This batter is then passed on through the nossils with predefined amounts of batter. Nossils put measured amounts
of batter on baking plates that keeps on moving at regular intervals, say about every 3 seconds. Once, batter is placed
over baking plates, another plate from top is placed over the batter. Then these plates along with batter moved into gas
heated oven for a quick bake. once, batter passes the gas heated oven, the top plates are lifted up automatically,
and then these semi solid batter is passed onto rollers , which give these batters a shape of cone. Then as these
cones are hot, these cones are then passed onto open elevators to cool and harden.

Once these cones comes to a normal temperature, these are then passed over conveyor where a paper in the shape of cone
is kept by the machine after every 2 seconds as a cover for the cone. Then technician use a machine to test the
breaking point of the cone and to ensure that how much harder ice creams these cones can hold. Then in sugar cone
department, small patch type of cone is prepared but it is not turned into shape of cone. It is then applied
to the cone as a patch which increases its capacity to hold harder ice-creams.

Once this patch is applied, packers start filling the packets of cones and then dispatched to the market.