North American Ed. Dec 2020
Asia/Pacific Ed. 2021
North American Ed. Dec 2019
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Q&A's On Ice Cream
Prevention of Sogginess in Cones & Wafers:
Question: Is there a way to treat sandwich wafers and cones to prevent them from getting soggy?
migration of moisture into an unprotected, low moisture, hard baked
item, like a cone or a sandwich wafer, from the unfrozen portion
of ice cream with it comes into contact is unavoidable.
In the case of cones, this is accomplished effectively by spraying a thin film of a chocolate coating inside the cone shortly before it is filled. This however will change the eating quality of the cone.
It is impractical to do coat sandwich wafers inline and limitations of logistics and cost work against the use of pre-coated wafers. In addition, the presence of pre-coating would likely make it necessary to change the methods of handling the wafers possibly reducing throughput and increasing breakage. The industry has more or less accepted the idea that in order to maintain cost parameters (with respect to wafer cost, handling and throughput), it is inevitable that wafers become soggy within a few days of manufacture.
Apparently consumers accept this condition as normal, as the sales volumes for ice cream sandwiches seem not to be affected by this apparent defect. Further, a crisp, stiff wafer can have problems as well causing ice cream to slip from between the wafers during eating. Thus, a crisp, dry wafer may not be totally necessary or desirable.