Based on a patented technology, the inside of the wafer is coated with a cacao coating, then cooled with liquid nitrogen, which causes its instant setting. Thanks to this, the coating covers the wafer evenly, protecting it against soaking and maintaining its crunchiness for a very long period. In addition, as demonstrated by study results, wafer in ice cream cones, produced using the new technology, efficiently protects the ice cream mix from changes in its aeration rate, and thus does not influence the quality of the product.
The presented cones have the volume of 120 ml. The cones can be produced in any mass ice cream flavour.