PITTSBURGH, March 4, 2019 /PRNewswire/ -- "I normally remove most of the bread from within bagels and buns in order to reduce my intake of carbohydrates," said an inventor from Indian Wells, Calif. "I thought that there had to be a better way to design a bun so that it would be substantial to eat without getting soggy and falling apart and more easily hold the contents."
She developed the HOLLOWS to offer the taste and texture of bread without all the carbs. The recipe is a combination of a bagel and a pretzel. It is designed as a "guilt-free" bun for use with a variety of foods. The bun will be plain or topped with a choice of toppings, such as sea salt or poppy seeds or crushed pistachios, etc. The HOLLOW Bun is ideal for individuals who are reducing their carbohydrate intake. Additionally, it is made of gluten-free flour.
The original design was submitted to the San Diego sales office of InventHelp. It is currently available for licensing or sale to manufacturers or marketers. For more information, write Dept. 18-SDB-1354, InventHelp, 217 Ninth Street, Pittsburgh, PA 15222, or call (412) 288-1300 ext. 1368. Learn more about InventHelp's Invention Submission Services at http://www.InventHelp.com.