Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.

Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.

Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.

Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.

Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.

Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.