Joy uses three flours in the baking process; pastry, cake, and tapioca. This blend of flours is similar to a cake flour. There is more sugar in our cones when compared to some of our competitors. This combination produces a lighter, flakier cone with a much better taste than other products. To really appreciate the difference you need to taste the product and compare it to what you are using now.

The taste of a cone is very important because when a person eats a cone, the cone is the last thing they taste. If it is too sweet, it will competed with the ice cream. If it is too bland, it leaves a "cardboard" aftertaste in the mouth. It is not uncommon to see people eat the ice cream off the top and discard competitive cones in the trash. If you see this, you can rest assured that the customer did not enjoy the treat. People will argue that no one comes in and asks "What cones are you using?" and then not order a cone based on the brand. However, if the cone does not taste good, it will reflect negatively on the treat. Using their own argument, we challenge them as to whether the unsatisfied customer will think the cone was bad or the whole treat? The next question is, "Will they buy another?"

Joy cups are built for portion control and appearance. Extra, higher cross ribs in the bottom of the cup reduces the amount of soft serve inside the cone. This pushes the product to the top, enhancing the appearance of the product. Our portion control varies from cone to cone and competitor to competitor.

Ingredient Statement - Cake Cups/Cones: Enriched wheat flour (contains niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), tapioca flour, sugar, vegetable oil shortening (partially hydrogenated soybean oil, partially hydrogenated canola oil, and/or corn oil), baking soda, salt, artificial flavor, annatto (vegetable color).