A method for producing an industrial food product ready for rapid preparation consumption, with a minimum water activity of 0.80 and comprising a filling, free of preservatives, coloring agents and emulsifiers, characterized in that it comprises the process steps of ； a) preparation and cooking of a bakery product (1), b) to prepare the filling (2), 1) obtain the filling (2) by stirring fat in 10-20% by weight, sweetener in 20-50% by weight, water at 15-30% by weight, dehydrated fat-free milk at 10-20% by weight, thickener at 0.1-1% by weight, moisturizer at 2-10% by weight, starch at 1-5 % by weight, salt at 0-1% by weight, aroma at 0-1% by weight and by executing condensation-pasteurization-homogenization processes within a single unit, 2) obtain filling (2) by reducing the obtained filling temperature (2) and set it in a temperature range of 50-55 ° C, 3) process the filling (2) with fixed temperature in individual steps (K1, K2, K3, K4) by process steps of, * set the temperature of the by-product between 15-30 ° C in the first step (K1), * cool to a temperature below the freezing point without allowing crystallization with constant stirring in the sec step one (K2), * execution of crystallization-aeration processes by retaining air particles within the viscous matrix structure formed by minimizing the temperature variation and obtaining a colloidal emulsion comprising fat globules with a size between 1 nm-1 6μm (K3). * set the temperature of the by-product between 8-15 ° C in the final step (K4), c) combine the baked bakery product (1) with the filling (2), d) pack with gaskets filled with preservative gases.Un método para producir un producto alimenticio industrial listo para el consumo de preparación rápida, con actividad de agua mínima de 0,80 y que comprende un relleno, libre de conservantes, de agentes colorantes y de emulsionantes, caracterizado porque comprende las etapas de proceso de； a) preparación y cocción de un producto de panadería (1) , b) para pr
