The present invention relates to a method for preparing a multifunctional basic filling which has a neutral taste, is freeze-thaw stable before and after baking, is not leaking during baking, and which has an effective consistency. The multipurpose filling obtainable by said method is included. Such a multipurpose filling is comprising fat, carbohydrates, proteins and emulsifiers. It can be applied as basic filling for a more completed filling or food compositions and food products. In a typical example the basic filling is comprising 10-20% w/w gluten 20-35% w/w starch hydrolysates 5-15% w/w flour, 1-10% w/w starch n-octenyl succinate, and 15-28% w/w fat.
