Abstract: The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting the extruded gum composition in a liquid filled chamber (4). The extruded gum composition comprises at least 71% Wt, gum base and the cut granules are included in compressed gum tablets. The invention further relates to a chewing gum product, and to a chewing gum granulating system.

Abstract: A plurality of rolling rollers move sequentially upstream from downstream or downstream from upstream along the food dough belt, while each rolling roller rotates on its own axis. The moving direction of the rolling roller is changed according to technical requirements. The number of beats is regulated by changing the moving speed V1 of the rolling roller. Further, the peripheral speed of the rolling roller is made to be equal to or almost equal to the surface speed of the food dough belt by changing the rotating speed V2 of the rolling roller.

Abstract: A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into or mixed with food comprising meat, poultry, rice, grains or other particulate foods prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

Abstract: A string hopper making machine has a dough container removably mounted in a vertical manner in a frame. An extrusion piston is mounted on a vertical rod extending through a vertical guide channel formed in a guiding block mounted on the frame. The vertical rod is pivotally mounted to a front end of a lever arm which has a rear end pivotally mounted to a pivot arm of a pivot block rotatable relative to the frame. An elongated handle rod is mounted at a front end of the lever arm and is operative for pivoting the lever arm for moving the piston in an up and down vertical direction for mounting the dough container to the frame and for extruding the dough mixture from the dough container to form the string hopper.

Abstract: In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, and a calcium-coagulable edible polymer material, spreading the viscous liquid into thin layers, applying an aqueous calcium salt solution onto the thin layers, whereby the calcium-coagulable edible polymer material is caused to gel, and heat-drying or/and vacuum-drying the resulting thin-film gel products, and a method for producing nutraceutical chips, comprising the steps of: preparing a gel by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, a calcium-coagulable edible polymer material, and a calcium salt, molding the gel into thin films, and heat-drying or/and vacuum-drying the re

Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In one embodiment, the filling layer is a low water activity fruit filling layer. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described.

Abstract: A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated from potato defects which do not pass through the ricing barrier, reforming (e.g., by extrusion) the riced moist potato pieces by applying pressure to form riced, reformed moist potato pieces, and drying the riced, reformed potato pieces to a moisture content of about 5–10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180° F. under light stirring conditions to a mashed potato product having soft lumps characteristic of fresh mashed potatoes at a concentration of about 10 g to 80 g of soft lumps per 400 g of rehydrated product.

Abstract: Method and apparatus for controlling an injection molding machine having a first surface and a second surface includes a piezo-ceramic sensor configured to be disposed between the first surface and a second surface. The piezo-ceramic sensor is configured to sense a force between the first surface and the second surface, and to generate corresponding sense signals. Transmission structure is coupled to the piezo-ceramic sensor and is configured to carry the sense signals. Preferably, a piezo-ceramic actuator is also disposed between the first surface and a second surface, and is configured to provide an expansive force between the first surface and a second surface in accordance with the sense signals.

Abstract: A method of and an apparatus for producing endless rolls of a resilient foodstuff, as well as a product in the form of a roll of hard cheese is provided. The method comprises supplying a layer (7) of the resilient foodstuff in a supply plane and against a first guide roller (20, 120), continuously deflecting the resilient foodstuff layer (7) by way of the first guide roller (20, 120) away from the supply plane, and continuously re-directing the deflected foodstuff layer (7) by way of a second guide roller (30, 130) toward the supply plane, so as to produce a roll of foodstuff; the apparatus comprises a supply mechanism (5) for supplying a layer (7) of the resilient foodstuff in a supply plane, a first guide roller (20, 120) against which the resilient foodstuff layer (7) can be supplied and for continuously deflecting the foodstuff layer away from the supply plane, and a second guide roller (30, 130) for continuously redirecting the deflected foodstuff layer (7) toward the supply plane.

Abstract: The present invention is directed to a method and apparatus for forming a continuous sheet of a molten material with particularly viscous, sticky properties. This molten material may be moldable, plasticized or a food product such as cheese. More specifically, the invention includes a manifold that discharges the molten material in a continuous layer upon the surface of a casting belt. This manifold comprises a roller, a chamber with a hollow interior, at least one inlet and a drive mechanism.

Abstract: A device and process for adjustably controlling the dimensions of an extruded food product cast into a sheet using, for example, a pressure manifold mounted on a casting belt, or a chill roll/gauge roller combination.

Abstract: The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.

Abstract: Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each segment of first material to a segment of a second material. Generally two rows of joined segmented flows are extruded side by side. Preferably between the tow rows is formed a boundary cell wall which usually is transformed to a harder material after extrusion. Cell walls of the harder material may surround, in two or three dimensions, cells of softer of foamed material. The apparatus and method to provide the food product having the cell like structure is particularly useful for producing confectionery products formed of chocolate, marzipan or dough materials.

Abstract: A segmented rolled food item is continuously produced using a rotating segmenting roller having a plurality of parallel circumferential lanes. Each lane contains a series of circumferentially spaced knife edges that are disposed at least substantially parallel to the axis of rotation of the roller. A segmented rolled food item is produced by feeding multiple continuous at least substantially parallel strips of a flowable food product, each of which are deposited on pre-slit parallel strips of support material, between the nip of an upper anvil surface and the lower surface of the rotating segmenting roller. The segmentation of the food strip occurs without segmentation of the support strip. After segmenting, the food strip and the support material are cut into lengths to form leading and trailing ends. Each strip of food is rolled around a leading end of the support material to obtain a segmented rolled food item.

Abstract: An intermediate combination is formed and then mixed to produce a final mixed product. The intermediate combination includes a first meat product preferably having a first pH and a second meat product preferably having a different pH. The first meat product in the intermediate combination comprises a plurality of pieces of the first meat product at a temperature below the freezing point of the first meat product. However, the second meat product in the intermediate combination is at a temperature at or above the freezing point of the second meat product. As the intermediate combination is then mixed, the frozen pieces of first meat product become evenly distributed in the second meat product prior to thawing and commingling with the second meat product to produce a substantially homogeneous final mixed product.

Abstract: Method and system for continuously producing pieces of liquid-filled gum material. An extruded rope of liquid-filed gum is sized and separated into individual pieces of gum. A rotating drum mechanism having a die ring and cutter ring with mating die members separate the rope of gum material into individual pieces. Pairs of cam-operated plunger members compress and form the pieces of gum material in the die cavities. Angled grooves in the die members prevent portions of the gum pieces from being chipped-off during formation. Guide pin members are positioned between rider members on the plunger members. A feed chute with air assist transfers the gum rope from a sizing table to the rotating drum mechanism. A stripper member insures that the formed pieces of gum material are removed from the drum mechanism. Portions of the drum mechanism can be selective heated and cooled, or not cooled at all. The invention provides a more efficient system for continuous, high production operation.

Abstract: A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: A confectionery product comprising chocolate or a fat-containing confectionery material together with a chewy sweet component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and/or glucose syrups in water characterised in that the confectionery product comprises a chocolate matrix having veins or strands of chewy sweet dispersed throughout.

Abstract: The present invention is directed to a method and apparatus for forming a continuous sheet of a molten material with particularly viscous, sticky properties. This molten material may be moldable, plasticized or a food product such as cheese. More specifically, the invention includes a manifold that discharges the molten material in a continuous layer upon the surface of a casting belt. This manifold comprises a roller, a chamber with a hollow interior, at least one inlet and a drive mechanism.

Abstract: Disclosed herein is a food product portioning apparatus comprising: a rotary-to-linear movement device; a support device, such as a platform, connected to the rotary-to-linear movement for receiving the food product thereon and moveable to position the food product at a predetermined height; and a cutting apparatus to portion the food product at the predetermined height. Also disclosed is a method of portioning food product at a predetermined size. Applicable food products can include, but are not limited to, cheese and various other soft, malleable, portionable food products.

Abstract: The invention relates to a homogeneous high-fat food provided in the form of food flakes, to a method for producing the same and to the use thereof for promoting the growth, the ingestion of food, and the condition of freshwater and saltwater fish and invertebrates. The inventive food flakes are used to improve resistance to stress, to prevent losses due to unfavorable keeping conditions such as high temperatures in the summer and low temperatures in the winter when keeping pond fish, and to reduce nitrogen and phosphorous excretion which promotes algae growth.

Abstract: A method of creating curved sausage links involves extruding an elongated sausage strand having linear protein fibers therein out of an elongated hollow meat emulsion extrusion tube. The flow of meat emulsion through the tube is partially restricted by a restrictor element within the tube which permits a portion of the meat emulsion to pass thereover in a substantially uninterrupted manner, but which requires a separate layer of meat emulsion to have its movement through the tube inhibited by engaging the restrictor element and having to move thereover to exit the tube. When the sausage strand is subjected to heat, the uninterrupted portion is inclined to have more lengthwise shrinkage in the presence of heat than the other layer, thus causing the sausage link to assume a curved configuration. The machine for practicing this method has a stuffing tube with the restrictor element therein as described heretofore.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) providing at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; (b) introducing a quantity of flowable food emulsion into the at least one forming tube; and (c) advancing the emulsion through the at least one forming tube while exposing the emulsion to predetermined processing conditions that convert the flowable emulsion held in the at least one forming tube to a non-flowable food product having the molded shape of the forming tube cavity.

Abstract: Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of at least 18%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, second long residence time cooking step, extruding the cooked cereal dough into extrudate ropes, tempering while cooling the extrudate ropes, forming into pellets, drying the pellets, and puffing to form the finished snack products such as by deep fat frying. The present methods provide finished puffed pieces of equivalent texture and eating qualities to those prepared by traditional low shear extended cooking of grains in batch cookers.

Abstract: A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-dish frozen dinner product, a baking shield upstanding above the receptacle, and a shipping carton. Even more preferably, the baking shield is placed at the bottom of the receptacle containing the one-dish frozen dinner product and is configured for a nesting fit. The baking shield may have either a frustoconical sidewall or a concave trough-like sidewall.

Abstract: Firm, flexible animal feed gel are prepared by a method comprises the steps of: A. Forming a liquid animal feed at a temperature above ambient temperature; B. Passing the liquid animal feed through a pipe cooled to a temperature below the temperature of the liquid animal feed of step (A) such that the feed solidifies to a stiff, flexible gel while in the pipe; and C. Collecting the gel as the gel exits the pipe. The pipe may be straight or coiled, and it may be cooled through the effect of a cooling jacket or container. The composition of the animal is feed is predominantly water containing at least one gelling agent and at least one source of protein, typically an animal-derived protein such as fish or poultry meal.

Abstract: Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body member including protein and fat and having a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second fluid material is a hard candy mass.

Abstract: The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mass.

Abstract: An edible film and method of making and using same for decorating foodstuffs, in particular baked goods, wherein anyone can easily, inexpensively and artistically decorate foodstuffs. The edible film according to the present invention is composed of an edible polymer film which is preferably releasably mounted upon a flexible substrate to provide a reinforced edible film. The edible film is peelably released from the substrate to provide decorations for the foodstuff. The edible film may be decoratively prepared into predetermined decorations prior to distribution, which may include being pre-printed, pre-cut, colored, or being of pre-selected opacity and sheen. Alternatively, the edible film may be distributed in a not yet finalized decoration form, wherein finalization is left up to the user.

Abstract: A method for producing an animal feed or food item wherein at least one first flow of a viscous mass solidifies under corresponding first process conditions and at least one second flow of a mass of similar viscosity as the first flow, which second flow liquefies under corresponding second process conditions, are mixed in such a way that the individual flows are superimposed in layers. In a next step the flows are subjected, either sequentially or simultaneously, to the process conditions required for the solidification of the first flow and liquefaction of the second flow. A product produced in accordance with the method is described.

Abstract: A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fluid material, which has a visually translucent thickness. Methods of molding such products are also included.

Abstract: A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first color and is provided with at least one fine line or plane of a second color or hue. The fine line or plane preferably extends through the body and has a thickness of less than 1 mm.

Abstract: A candy product intended to be extruded in a ribbon/belt format and capable of being extruded and rolled upon itself to create a candy roll product eliminating the need of an underlying support material, and of the type generally including as ingredients, sweetening agents, flavoring agents, binders, water, stabilizers, acidulants, fruit flavorants, and coloring agents, the improvement comprising the addition of between 0.25% and 5% by weight of gelatin thereby to provide an extrudable candy.

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.

Abstract: The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, up to about 8% of oil or fat, up to about 10% of cereal bran, up to about 10% of vegetable binder, and up to about 1.5% of a stabilizer against oxidation. The invention also relates to a ready-to-eat cereal product containing psyllium husk containing the intermediate product and a process for manufacturing the ready-to-eat cereal product.

Abstract: A monitoring and control system for use in curing composite materials includes a model for a workpiece being cured. The model calculates current internal states of the workpiece and predicts, based upon past and current states of the workpiece, future states of the cure process. These future states are represented as virtual inputs to the controller, which controls operation of the cure process based upon both real and virtual inputs. Cure rates are affected by both external temperatures and internal heat generated by the curing process itself. The internally generated heat is considered by the model when calculating current states and predicting future states. By projecting the cure state into the future, problems caused by high cure rates can be avoided. In addition, pressure can be optimally controlled in response to estimated internal material state.

Abstract: An apparatus and method for food extrusion is provided. The apparatus includes a substantially circular plate having a plurality of holes in an offsetting arrangement thereon. The arrangement of the holes provide food extruded through the apparatus with a shape which approximates the arrangement.

Abstract: A system and method are provided for forming IQF shreds of mozzarella cheese into a bead form and depositing the bead on the periphery of a pizza crust for forming a pizza with a cheese stuffed rim. The IQF shreds are heated and then extruded to form the bead placed on the crust periphery via a high speed extrusion head. Heating and extrusion techniques are disclosed that work the IQF shreds into an extrudable mass or paste that, although lacking the desired stringiness quality, reconstitutes upon baking such that stringiness comparable to more expensive string mozzarella cheese is achieved.

Abstract: Method and system for continuously producing pieces of liquid-filled gum material. An extruded rope of liquid-filed gum is sized and separated into individual pieces of gum. A rotating drum mechanism having a die ring and cutter ring with mating die members separate the rope of gum material into individual pieces. Pairs of cam-operated plunger members compress and form the pieces of gum material in the die cavities. Angled grooves in the die members prevent portions of the gum pieces from being chipped-off during formation. A feed chute with air assist transfers the gum rope from a sizing table to the rotating drum mechanism. A stripper member insures that the formed pieces of gum material are removed from the drum mechanism. Portions of the drum mechanism are selective heated and cooled. The invention provides a more efficient system for continuous, high production operation.

Abstract: A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

Abstract: This invention describes compositions of meltable organic acid and carbonate salt suitable for providing effervescence when dissolved in water and protection for additional ingredients from oxidation or reaction with atmospheric moisture during storage. In the production of stable chlorine tablets citric acid is melted then mixed with powdered carbonate and the viscous combination then combined with hypochlorite producing compounds such as calcium hypochlorite or halazone to form stable forms suitable for use in disinfecting applications. Melted acid-bicarbonate mixtures are used to make instant carbonated drinks wherein evolved carbonate is trapped in a closed container to improve the level of carbonation.

Abstract: A method and device for manufacturing confectionery bars in the form of a three dimensional core at least partially covered with at least one layer of boiled sugar confectionery material. The method involves dimensioning at least one continuous band of boiled sugar confectionery material on a roller, cooling the band of boiled confectionery material, detaching the band from the roller, depositing the band on a core by bringing the band substantially into contact with the core on a plane that is adjacent to the most elevated surface or point of the core, and allowing the band to bend under its own weight to cover the sides of the core. The band is deposited in a viscoplastic state such that the band is capable of bending under its own weight.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: An apparatus for making cotton candy comprises a bowl and a motor with a spinner head mounted in the bowl and coupled to the motor for rotation about an axis. The spinner head comprises a perforated band which extends generally circumferentially around the spinner head to rotate with the spinner head for delivering molten sugar from the spinner head and into the bowl to make cotton candy. A film heater includes a film which is operable for generating heat when an electrical current is delivered thereto. The film heater is applied against a surface of the perforated band for heating the band and melting sugar proximate the perforated band to make cotton candy.

Abstract: Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body member including protein and fat and having a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

Abstract: An apparatus for bending a bar-like dough piece into substantially an M-shaped piece is disclosed. A conveying section (2) continuously conveys bar-like dough pieces (1) in a traveling direction that is orthogonal to the length of the bar-like dough piece (1). Each incoming bar-like dough piece (1), whose length is measured by photosensors (38), is centered by a centering device in a centering section (3) based on the measured length of it. A forming section (4) bends the centered bar-like dough piece (1) with a centrally located bending member and two bending members symmetrically located with respect to the center of the length of the bar-like dough piece. Because the symmetrically located bending members are oriented inversely with respect to the centrally located bending member, the bar-like dough piece (1) is formed into an M-shaped piece.

Abstract: A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.