Frito-lay North America, Inc.

Deborah Fischer

Keith Alan Barber

Enrique Michel

John Poole Hildebrand

A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20&#xd7;10mto about 160&#xd7;10mwith a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90&#xb0;-to-0&#xb0; hardness ratio of at least about 2.78 and a 90&#xb0;-to-0&#xb0; and a crispiness ratio of at least about 3.14.

Growing community of inventors

McKinney, TX, United States of America

Deborah Fischer