An unfermented, wheat-based snack h

An unfermented, wheat-based snack having a plurality of surface bubbles, a crispy, crunchy, chip-like texture and graham cracker flavor may be produced as in Example 3, except the pieces may be conveyed through a conventional gas-fired band oven having six temperature zones. The baking temperatures in the six zones may range from about 295° F. to about 530° F. for top heating and from about 230° F. to about 400° F. for bottom heating. In the second and third zones, the baking temperatures may range from about 460° F. to about 530° F. for top heating and from about 375° F. to about 400° F. for bottom heating, to produce bubbles in the pieces in the second zone and to case-harden or seal the pieces and set the bubbles in the third zone. Baking temperatures in the remaining four zones may range from about 230° F. to about 390° F. to develop flavor and promote Maillard browning. The band temperature in at least the second and third zones may be at least about 300° F.