Multi-colored Cake Cones Bi-layer Dough Segmentation
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Solution Overview
Problem
Conventional rolled cones cannot be produced without high sugar content, which limits color options to darker shades due to browning, and existing methods for creating multi-colored cones result in poorly controlled color distribution and limited designs.
Innovation Solution
A bi-layer dough composition with a conventional sugar-containing layer for flexibility and a modified sugarless layer for color, applied in thin layers to achieve distinct decorative patterns without browning interference, using specialized equipment for precise application.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If high sugar content is used in rolled cones to provide flexibility for shaping, then the wafer sheet becomes flexible and can be shaped, but the cone develops a darker brown color due to browning
Solution Approach 1:
The cone is divided into two distinct layers: a first layer with high sugar content providing flexibility and structural integrity, and a second layer with low or no sugar content providing light color appearance. This segmentation allows each layer to fulfill its specific function without compromise.
Solution Approach 2:
Different regions of the cone have different sugar contents and color properties. The first layer (inner part) has high sugar content for flexibility, while the second layer (outer part) has low or no sugar content for light color. This local differentiation resolves the contradiction between flexibility and appearance.
2Quantity of substance
If sugar replacers like erythritol or xylitol are used to reduce caloric value, then the cone has lower calories, but the wafer sheet shows no browning reaction and remains mostly white
Solution Approach 1:
The cone structure is segmented into two layers with different functional properties. The first layer uses traditional sugar for flexibility and browning, while the second layer uses sugar replacers or no sugar for light color and reduced calories. This allows simultaneous achievement of color and low caloric content.
Solution Approach 2:
The sugar content parameter is changed between the two layers: high sugar in the first layer for flexibility and browning, low or zero sugar in the second layer for light color and reduced calories. This parameter differentiation resolves the contradiction.
3Adaptability or versatility
If multiple colors are applied to rolled cones by dosing colored batter simultaneously, then multi-colored cones can be produced, but the color distribution is poorly controlled and designs are limited
Solution Approach 1:
The cone is segmented into multiple distinct layers, each with its own color and sugar content. This allows precise control over color distribution patterns by controlling the application and thickness of each layer during manufacturing.
Solution Approach 2:
The colored layers are applied in a controlled sequence during the baking process, with each layer's color and thickness predetermined. This preliminary action allows for precise control of final color distribution and design patterns.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the production of multi-colored rolled cones with precise decorative patterns and a lighter color appearance, maintaining structural integrity and flexibility during the rolling process.
Implementation Method 1
the sugar in the wafer turns brown during baking
Implementation Method 2
In the still hot wafer sheet, the sugar is liquid or plastic thus giving the wafer sheet its plasticity
Implementation Method 3
the cone cools down quickly and solidifies
Data Source
AI summary
The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.