Abstract: A method of manufacturing an edible product, and a baked product itself, is provided that includes mixing and kneading ingredients having wheat flour, water, sugar, salt, mono and diglycerides, yeast, calcium propionate, sorbic acid, cornmeal, guar gum, wheat, gluten, and citric acid into a dough. The dough is then formed into a uniform rod having end portions. The end portions are then connected to form a circular-shaped element. The circular-shaped element is then fermented to a desired size and is then boiled in a sodium hydroxide bath for a period of time to produce a color that is between a yellow and an orange hue. The circular-shaped element is then baked, followed by spraying the circular-shaped element with a preservative formulation, and then cooling the circular-shaped element.