| 摘要 |
In a wafer cone for receiving consumable products, characterized in that the wafer cone is coated at least on its inside with a food-grade hydrophobic coating agent which is meltable at temperatures above 55°C and molten, in particular sprayable. The process for improving the dimensional stability of wafer cones is distinguished in that finished baked wafer cones are coated with a water-repelling coating agent in the molten state by spraying or pouring and as a result have a dimensional stability of at least 20 to 25 minutes on being charged with consumable products at a temperature up to 70°C. |
