Abstract: A method for forming a tubular container for food products and resulting container. The method comprising: folding or rolling a portion of the flexible sheet (3) forming a first tubular body (1); sealing one of the bases (1a) of the first tubular body (1); folding or rolling the rest of the flexible sheet (3) which is not part of said first tubular body (1) concentrically around the first tubular body (1), forming a second tubular body (2) outside the first tubular body (1); and joining part of the final longitudinal end of the inner surface of the second tubular body (2) to part of the outer surface of the first tubular body (1), forming two independent cavities: a first cavity (4) inside the first tubular body (1); and a second cavity (5) inside the second tubular body (2) and outside the first tubular body (1).

Abstract: The present invention relates to a method for forming a tubular container for food products and to the resulting container. The method comprises the following steps performed on a flexible sheet (3): a) folding or rolling a portion of said flexible sheet (3) forming a first tubular body (1); b) sealing one of the bases (1a) of the first tubular body (1); c) folding or rolling the rest of the flexible sheet (3) which is not part of said first tubular body (1) concentrically around the first tubular body (1), forming a second tubular body (2) outside the first tubular body (1); and d) joining part of the final longitudinal end of the inner surface of the second tubular body (2) to part of the outer surface of the first tubular body (1), forming two independent cavities: a first cavity (4) inside the first tubular body (1); and a second cavity (5) inside the second tubular body (2) and outside the first tubular body (1).

Abstract: The invention relates to a method for obtaining an edible stirring instrument and an instrument obtainable by means of said method, which comprises configuring a body (1) of elongated configuration and reduced size from an edible food product dough, subjecting it to the action of heat until said body (1) has lost sufficient moisture to reach an optimal degree of cooking, and putting a sweetening and/or flavoring product (4) in said body (1), thereby achieving a tool which allows stirring beverages, such as coffee for example, and the subsequent consumption thereof by the user.