Process for the preparation of baked foods containing paste and paste FOR PREPARING

A process for preparing a baked dough containing food comprising the introduction of dried pulp and sauce phases of sealing the container and adjusting the water content of the dough so that this content is within 50 to 85% by weight. a process for preparing the dough comprising the steps of forming a dough with flour comprising 45 to 83% by weight of coagulable proteins at heat, gums, then drying the paste obtained to a temperature of from 75 to 95 degree (s) C and a relative humidity of from 30 to 90%.