It adds crunch to the melt in your mouth taste of ice cream, and it's one container that doesn't end up in the waste bin.

See, you could say it has a bit of virtue to the guilty pleasure of a double scoop.

The first ice cream cones were rolled waffles on.

Today's cones are simply modern versions of that.

To make a waffle cone, they start with a lot of dark brown sugar.

They add caramel coloring, along with some secret flavoring ingredients.

They pipe water into the blender.

It's ice cold to keep the butter from getting too sticky.

A computer controls the flow of flour into the mix from a tank a floor above, They add vegetable oil.

As a giant, Rita mixes all the ingredients.

Batter then flows out of the blender and into a refrigerated tank.

At this point, the blend is the consistency of pancake batter.

Andan agitating blade keeps it that way.

Next, nozzles deposit measured amounts of data on a baking plate that looks like a moving waffle iron.

Top plates flipped down on the baking plates, roll through a gas heated oven for a quick bait.

Top plates left up, revealing the cooked waffle Patties.

Automated arms.

Transfer the parties to rolling tools tools, grab them and twist them into cones.

No cones full down a chute and write an open elevator up and down to cool and hard.

The waffle cone slide down another shoot on movinto lanes on a conveyor.

Automated fingers adjust that position to prepare them to slide into paper jackets.

A computer with a camera counts the cones and sends a message to a machine that stacks them in the right increments.

Here, a technician activates a device that pushes on the ball inside the code to test the cones breaking point, proving that this waffle cone can survive some serious snacking over in the sugar cone department, the baking plate system is designed differently.

It makes Patties that a friend shaped and have a flat edge.

This'll, combined with the type of batter used, mean sugar cones, a stronger than waffle cones, so there are more popular choice for hard ice cream.

Packers stack the cones in Styrofoam trays.

Then the packages traveled through a curtain of high density polyethylene film a heated sealer finishes the wrapping job on X ray machine sends information about the contents to a computer that counts the cones on alerts the company to any problems.

Next, automated arms pickup cartons on open them so the packs of cones come be inserted.

Meanwhile, they mix up colorful batches of cake.

Own batter cake owns a less sugary and have more cake like texture.

As the name implies, they pump the batter into upright molds.

Cake owns a shape very definitely the waffle and sugar cones they have flat rather than pointed bottoms.

Metal cause plunge into the molds to complete the shape.

This action also affects the texture of the cake cone so it turns out flakier.

They pass by a gauntlet of gas heaters to bake them a cake cones then fall down a chute and head towards the packaging station.

Unlike the other cones, they don't need a long cooling down period.

They come out flaky on Chris.

A mechanical arm picks up paper sleeves and drops them in front of the cones.

It's all perfectly timed.

Thes cones in all their various shapes and sizes are on their way to an ice cream van near you.

But if it's anywhere near me, I love a 99 with hundreds and thousands on the notes.

No, go on just that 99.