Inside the Factory

Where Every Cone Takes Shape

A look at the raw materials, machines and people behind consistent, hygienic cone production.

Raw baking ingredients staged for production

Stage One

Raw Materials & Mixing Equipment

Flour, sugar and flavouring arrive from approved suppliers and are held in a climate-controlled store before use. Each batch is checked against specification before it reaches the mixing floor.

Batter is prepared in stainless-steel mixers calibrated for consistent hydration and viscosity, ensuring every mix bakes to the same colour and crunch.

Stage Two

Baking Machines & Forming

Batter moves onto continuous baking plates set to precise temperature curves, producing an even golden colour across every cone. While still pliable, wafers are rolled or pressed into their final cone geometry.

Automated timing keeps shape and wall thickness uniform across thousands of cones per shift.

Stage Three

Cooling Area & Quality Inspection

Freshly formed cones move to open cooling racks where controlled airflow locks in crispness before handling. From there, inspection staff check each batch for shape accuracy, colour consistency and structural strength.

Any cone outside tolerance is removed before the batch proceeds to counting and packaging.

Stage Four

Packaging Line & Finished Product Storage

Inspected cones are counted, nested and sealed into moisture-guarded cartons on our packaging line. Finished cases move directly into a dedicated storage area, organised by SKU and ready for scheduled dispatch.

Pallets are rotated on a first-in, first-out basis to keep stock fresh for every outgoing order.