| 摘要 |
An extruded confectionary stick and method of making the same is provided. The confectionary stick is formed using an extrusion process to include a plurality of embedded grooves, which reduce material and weight in the stick while preserving structural rigidity. An undercut portion may be provided in the grooves to prevent sticks placed on top of each other from interlocking. Use of an extrusion process results in a simpler, more cost-effective manufacture and allows flexibility in profile design.
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