A baked food product comprising: a generally flat bottom surface； a peripheral side wall that forms a lower peripheral edge with the flat bottom surface； and an upper surface that forms an upper outer peripheral edge with the side wall, where the food product has a dough base and has a moisture content after baking of at least 4%, characterized in that the baked food product is obtained from a dough that has a proportion of water and flour on a dry weight basis in the range of 0.1 to 0.15, a proportion of sugar and flour on a basis of dry weight in the range of 0.33 at 0.65 and a proportion of lipids and flour on a dry weight basis in the range of 0.14 to 0.2, and where the top surface and side wall are not constrained during baking, where the edge Upper outer peripheral after baking has a radius of curvature not exceeding 5 mm measured between the upper surface and the peripheral side wall, where the upper surface is inclined from the side wall no more than 145 °, where at least one part of b Upper peripheral order is aligned vertically with at least a part of the lower peripheral edge, where a part of the upper peripheral edge is horizontally separated from a part of the lower peripheral edge by a distance of less than 5 mm.Un producto alimenticio horneado que comprende: una superficie inferior generalmente plana； una pared lateral periférica que forma un borde periférico inferior con la superficie inferior plana； y una superficie superior que forma un borde periférico externo superior con la pared lateral, en donde el producto alimenticio tiene una base de masa y tiene un contenido de humedad después del horneado de al menos 4 %, caracterizado por que el producto alimenticio horneado se obtiene a partir de una masa que tiene una proporción de agua y harina en una base de peso seco en el intervalo de 0,1 a 0,15, una proporción de azúcar y harina en una base de peso seco en el intervalo de 0,33 a 0,65 y una proporción de lípidos y harina en una base de peso seco en
