| abstract |
A breadstick product includes a hard crusty shell of edible material having punched access holes. The outer shell is filled with an interior filling of edible hydrophilic material. The edible hydrophilic filling material is absorbent, preferably a bread product or a dehydrated hydrophilic filling material. The outer shell of the tangible breadstick product is a crusty outer shell, which is filled with the hydrophilic absorbent product, such as dehydrated bread, which can be submerged in hot liquids, such as coffee, tea or soup. The hot liquid is accessed through the access holes in the crusty outer shell, while the crusty shell maintains its integrity when dipped and exposed to the hot liquid, such as coffee, tea or soup. |