Showing 1–16 of 32 results

Cones – Medium

HERMES ice cream cones are a delightful experience, a tasty indulgence for children and adults alike. Hermes Bulk Pack cones are sold to major retail, wholesale outlets & distributors nationally and throughout Africa . Hermes Cones taste better than any other cones, using either scoop ice cream, soft serve, frozen yogurt, or gelato. Ice cream shops from all over the country who currently sell our cones, find that their customers enjoy the ice cream right until the cone is done.

Product Code: 01012

Description: 1000 Medium Cones

Packing: 1000 cones per box Outer Case

Barcode: 160016220101

Code: 01003

Description: 500 Medium Cones

Packing: 500 cones per box

Outer Case Barcode: 16001622010034

Cones – Petito

Hermes Petito cones are used for an serving economy size serving to take fit less ice cream inside the cone and more on top, providing a more eye catching size of ice cream while not having to dispense too much.

Product Code: 01040

Description: Petito Cones

Packing: 1000 cones per box

Outer Case Barcode: 16001622010409

Mini Cones

These Hermes Mini cones are ideal for serving a bit size snack. Allowing only a bit size serving of the filling of your choice.

Product Code: 01020

Description: Mini Cones

Packing: 1900 cones per box

Edible Baking Cups

Edible Baking Cups are used for sampling ice cream , bake cup cakes and serve certain types of puddings.

Product can be oven baked.

Product Code: 01038

Description: 800  Assorted colours Edible Baking  Cups

Packing: 800 Units  per box

Outer Case Barcode: 160016221038

Edible Baking Cups large

Edible Baking Cups are used for sampling ice cream , bake cup cakes and serve certain types of puddings.

Product can be oven baked.

Product Code:

Description:

Packing: 800 Units  per box

Outer Case Barcode:

Large Cocoa Sugar Cones

Large Cocoa Sugar Cones.

Cocoa / Chocolate Waffle Cones will be your new favourite way to eat ice cream

Code: 01058

Description: 500 Large Cocoa Sugar Cones

Packing: 500 cones per box

Outer Case Barcode: 16001622011581

Small Cocoa Sugar cones 110mm

Small Cocoa Sugar cones 110mm are for Chocolate lovers everywhere! We’ve taken our delicious Hermes Sugar Cone and flavoured it with cocoa chocolate to bring you Cocoa / Chocolate Waffle Small Sugar Cones.

Code: 01015

Description: 625 Small Sugar Cones Cocoa 

Packing: 625 cones per box

Outer Case Barcode: 1600162201015

Sugar Cones – Large

Hermes Large Sugar cones are selected as the best tasting sugar cones on the market. Try them and see !

Code: 01073

Description: 500 Large Sugar Cones

Packing: 500 cones per box

Outer Case Barcode: 16001622010737

Sugar Cones – Small

Hermes Small  sugar cones are superior in quality and taste to any existing product available in the market today !!

Code: 1009

Description: Small Sugar Cones

Packing: 625 cones per box

Outer Case Barcode: 16001622011096

Sugar Cones – Pressed

Pressed small sugar cone . Looks and tastes like a rolled sugar cone.

Substantiably cheaper than rolled sugar cone and just as sweet. Made in Vanilla, Chocolate , Strawberry.

Code: 01024

Description: 795 Pressed Sugar Cones

Packing: 795 cones per box

Outer Case Barcode: 16001622010249

Cuplet Cones

Hermes popular flat based cones (also known as CUPLET CONES)  are sold to distributors and major fast food and retail franchises throughout  Africa.

Code: 01012

Description: 1000 Flat Based Cuplet Cones

Packing: 1000 cones per box

Outer Case Barcode: 16001622010126

OR

Code: 01013

Description: 500 Flat Based Cuplet Cones

Packing: 500 cones per box

Outer Case Barcode: 16001622010133

Sugar Wafer Baskets Large

Sugar wafer baskets Large are a great idea for a fully edible desert. You can create a fantastic dessert with scoop ice cream and fruit or inclusions and sauce.

Product Code: 1194

Description: Sugar Wafer Baskets Small

Packing: 160 Units per box

 

Fan Wafer Hearts Bulk

A crisp light, double folded Fan Wafer Heart.

The design of Fan Wafer Hearts, allows them to be served whole or separated. Hermes wafers will make not only your desert attractive but tasty at the same time.

Code: 01038

Description: Fan Wafer Hearts

Packing:

Outer Case Barcode: 160016220101389

Caramel Crunch Dip Coating

Caramel Crunch Dip

Product Code: 1079

Description: Caramel Crunch Dip

Packing: 5kg per Plastic Bucket

Number of Dips:

The number of dips depends on the temperature of the cones as well as that of the chocolate. There are approximately  200 dips for 5kg though this number is very conservative with proper use.

Getting dip out of bucket:

If you do not have a hot room to melt the Chocolate bucket in, can put the bucket in warm water to melt out the Choc dip and must just ensure the product is liquid and mixed well before dipping the ice cream due to the fat separating.

Chocolate Dip Coating

Product Code: 1078

Description: Chocolate Dip

Packing: 5kg per Plastic Bucket

Outer case Barcode:

Number of Dips:

The number of dips depends on the temperature of the cones as well as that of the chocolate. There are approximately  200 dips for 5kg though this number is very conservative with proper use.

Getting dip out of bucket:

If you do not have a hot room to melt the Chocolate bucket in, can put the bucket in warm water to melt out the Choc dip and must just ensure the product is liquid and mixed well before dipping the ice cream due to the fat separating.

White Chocolate dip ice cream coating

Description: White Chocolate dip ice cream coating

Code: 01077

Packing: 5kg per Plastic Bucket

Outer Case Barcode: 6001622010778

A white chocolate dip that hardens on ice cream is a sweet and creamy topping that transforms into a firm, smooth shell when it comes into contact with the cold ice cream.

White Chocolate Base: The dip starts with a base of white chocolate, which is made from cocoa butter, sugar, and milk solids. 

Creamy Texture: White chocolate has a naturally creamy and smooth texture. To maintain this luxurious texture in the dip, it is often melted gently, ensuring a velvety consistency.

Glossy Appearance: Similar to a regular chocolate dip, a white chocolate dip is designed to have a glossy appearance. Achieving this glossiness involves properly melting and tempering the white chocolate to create a shiny finish.

Quick Hardening: Like its dark or milk chocolate counterparts, a white chocolate dip hardens relatively quickly when it comes into contact with the cold surface of ice cream. This quick hardening creates a satisfying and crisp shell that contrasts with the creamy ice cream beneath.

Elegant Appearance: The white color of the chocolate dip adds an elegant and visually appealing touch to the ice cream. It provides a beautiful contrast, especially when drizzled over darker ice cream flavours.

Decorative Potential: White chocolate can be used decoratively, allowing for creative presentations. It can be drizzled, swirled, or even used as a base for sprinkles or other toppings to add both flavourand visual appeal to the ice cream.

Number of Dips:

The number of dips depends on the temperature of the cones as well as that of the chocolate. There are approximately  200 dips for 5kg though this number is very conservative with proper use.

Getting dip out of bucket:

If you do not have a hot room to melt the Chocolate bucket in, can put the bucket in warm water to melt out the Choc dip and must just ensure the product is liquid and mixed well before dipping the ice cream due to the fat separating.

What You Need: Dip Au Lait Sauce Warmer. 

Instructions for Use

Winter Periods / Cold Weather:

In winter, there is formation of a white layer at the top. The white layer is simply fat that has ascended and solidified. If the product has solidified, it is recommended to heat the entire bucket in water at around 40°C (a warm water temperature). Once completely melted, it should be thoroughly stirred before use and maintained at a low heating temperature of 28 – 37°C (core product temperature). Prolonged heating at elevated temperatures can lead to the thickening of the coating.

Summer Periods/ Warm Weather:

During the summer or warm weather periods, the product is typically already in a melted, liquid state. The melting of coatings is influenced by storage conditions. Upon opening the bucket, a clear liquid is visible at the top, indicating the separation of fat and coating due to density differences. When decanting the product into the Dip-au-lait, it’s essential not to skip the thorough stirring of the fat back into the rest of the product. Failing to do so may result in an inconsistent and thick balance in the bucket, as most of the fat is used in the initially decanted portion. Fat plays a crucial role in the quality of this product.

PLEASE NOTE : THE PRODUCT MUST FIRST BE STIRRED BEFORE DECANTING TO ENSURE THE FAT HAS BEEN COMPLETELY MIXED WITH THE REST OF THE CONTENTS.