For over a century, people have been enjoying ice cream on a cone. Whether it’s a wafer cone, a sugar ice cream cone or a wafer cone, so how do you enjoy your ice cream cone?
Making Its Appearance:
According the ancient history, the first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. He was granted a patent in December 1903.
Although Marchiony is credited with the invention of the cone, a similar creation was independently introduced at the 1904 St. Louis World’s Fair by Ernest A. Hamwi, a Syrian concessionaire. Hamwi was selling a crisp, waffle-like pastry — zalabis — in a booth right next to an ice cream vendor. Because of ice cream’s popularity, the vendor ran out of dishes. Hamwi saw an easy solution to the ice cream vendor’s problem: he quickly rolled one of his wafer-like waffles in the shape of a cone, or cornucopia, and gave it to the ice cream vendor. The cone cooled in a few seconds, the vendor put some ice cream in it, the customers were happy and the cone was on its way to becoming the great American institution that it is today.
A Business is Born:
St. Louis, a foundry town, quickly capitalized on the cone’s success. Enterprising people invented special baking equipment for making the World’s Fair cornucopia cones.
Sullivan, Missouri Stephen Sullivan, is one of the first known independent operators in the ice cream cone business. In 1906, Sullivan in the United States Frisco Log rolling, Sullivan, Missouri Modern Woodmen served (or angle of the affluent, because they still called) ice cream cones.
At the same time, Hamwi opened the Cornucopia Waffle Company. In 1910, he also founded the Missouri Cone Company which is known as Western companies come later.
With the development of modern ice cream cone of the two cones of varying types. Rolling cone is a cake, a round, baked and rolling (first hand, after the machinery), as long as it came to the Griddle. Within a few seconds, it will harden in the form of crisp cone. The second type of cones by pouring batter into a shell, which is inserted in the tapered core baking, and then removing the core or molded; or batter was poured into a mold, baked, then split mold so the cone without difficulty removed.
In the 1920s, expanding cone business. Cone production had reached a record 245 million in 1924. Subtle changes in the robot, resulting in the ice cream cone in today. Now, millions of roller cone in that can produce about 150,000 barrel per 24 hours of machine turned out.