Sugar cones use more sugar than the cake cones. The biggest difference between our sugar cone and our competitors is that we use brown sugar in the baking process. Most of our competitors use white or liquid sugar and then add molasses. Adding molasses to the cone gives the competitor’s cone a burnt aftertaste when compared to our cone. To really appreciate the difference you need to take the product and compare it to what you are using now. If you would like some samples or more information, click here.

Ingredient Statement – Sugar cones: ENRICHED WHEAT FLOUR (CONTAINS NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BROWN SUGAR, VEGETABLE OIL SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL), OAT FIBER AND/OR VEGETABLE FIBER, SALT, CARAMEL COLOR, ARTIFICIAL FLAVOR, SOY LECITHIN

CONTAINS:WHEAT, SOY