Production of biscuits

Claim 1

A PROCESS FOR PRODUCING SUBSTANTIALLY INTERNALLYY HOMOGENOUS KIBBLED BISCUITS CHARACTERIZED BY ROUGH UNGLAZED EDGES WHICH PERMIT INCREASED ADSORPTION OF AQUEOUS LIQUIDS WHICH COMPRISES FORMING A WORKABLE DOUGH OF SUFFICIENT MOISTURE CONTENT TO YIELD ACCEPTABLE LIQUID ADSORPTION CHARACTERISTICS WHEN THE DOUGH IS BAKED AND BROKEN, FORMING SAID DOUGH INTO A BISCUIT SHEET, FORMING A PLURALITY OF SEPARATED FRUSTO-PYRAMIDAL BISCUITS IN SAID SHEET INTERCONNECTED BY DISTINCT SECTIONS OF DOUGH OF A THICKNESS SUCH THAT ON BAKING SAID INTERCONNECTING SECTIONS DRY OUT MORE RAPIDLY THAN SAID BISCUITS AND FORM WHEN BROKEN BISCUIT EDGES OF SUBSTANTIALL CROSS-SECTION, SAID SECTIONS HAVING A WIDTH SUBSTANTIALLY EQUAL TO SAID THICK NESS AT WHICH SAID SECTIONS WILL BREAK FAITHFULLY THERE ACROSS WHEN SAID SHEET IS BROKEN, THE SIDES OF SAID BISCUITS BEING SO DISPOSED WITH RESPECT TO SAID SECTIONS THAT THE LATTER ARE EXPOSED DIRECTLY TO HEAT DURING BAKING, BAKING SAID SHEET TO REDUCE THE MOISTURE CONTENT THEREOF AND TO LOWER THE MOISTURE CONTENT OF SAID SECTIONS BELOW THAT SAID BISCUITS TO THE POINT THAT UPON COOLING SAID SECTIONS ARE BRITTLE AND SAID BISCUITS ARE THERMOPLASTIC, COOLING SAID SHEET TO BREAKING TEMPERATURE, AND BREAKING SAID SHEET INTO INDIVIDUAL BISCUITS AT SAID BRITTLE INTERCONNECTING SECTIONS.