The production consists of 2 complete baking plants with a total capacity of 10,000 cones per hour.
All batter is mixed in a separate mixing room and then pumped out in pipelines to both baking ovens. The batter is dosed on to the baking plates and the cones are being baked at a very high heat.
After they are baked they are flat “pancakes” and goes into a rolling section where they are shaped as a cone. They are then being moved on to a transportation and cooling belt and ready for packaging.
Ingredients & Food energy value
Wheat flour, sugar, veg.fat (cocos), wheat fiber, soyalecithin (E322) and vanillabase (sugar, salt, aroma, vanilla (extract) and baking soda (E500)).
Gluten and Soy.
Shelf-life: 18 Months with correct storage Instructions – Storage: Room temperature (Dry)
To be handled carefully FRAGILE
|Food energy value||per 100/g|
|Energy||1700 kJ / 400 kcal|
|of which saturated fatty acids||4.9g|
|of which sugars||29g|
Check out the video
A information video about Våffelbagaren i Kristianstad AB.