The strength of icc cream cones (rolled sugar cones) was recorded with a device designed to measure the tensile strength of cones by simulating the icc cream dipping process. Design of a support for the cone during testing was a significant variable, and a partial support, between 55 and 75% of the cone length, was chosen for maximum reproducibility. The results with the cone tester were not significantly different from those obtained by Instron measurements with mean readings of 20.3 newton +/- 16%. The strength of icc cream cones was found to be controlled by ingredient formulation, processing and storage conditions. Changes in relative humidity at a manufacturing site over a 1 month period of production were positively correlated with cone weight and inversely related to cone strength. By manipulating the salt and water contents of the batter. cone strength could be improved. Further improvement was attained by incorporating 3.23% lactose in the batter. Cone weight was inversely related to the amount of lecithin in the batter but cone yield was not improved, presumably because of increased breakage. Cones baked on clean plates were stronger and heavier than those baked on plates with appreciable scale deposits. The microstructure of cones was represented by a compact and glassy aggregate, containing scattered air cells and penetrated by air channels generated by escaping gases and water vapor during baking. The presence of granules of ungelatinized starch was noted.
