A production method for an industrial convenience ready-to-eat food product, having a minimum water activity of 0,80 and comprising a filler, free of preservative and emulsifier, characterized in comprising the process steps of; a) preparation and cooking of a bakery product, b) in order to prepare the filler, 1) obtaining filler by agitation of fat at 10-20% by weight, sweetener at 20-50% by weight, water at 15-30% by weight, fat-free dehydrated milk at 10-20% by weight, thickener at 0.1-1% by weight, humectant 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 execution of condensation-pasteurization-homogenization processes within a single unit, 2) obtaining filler by reducing the temperature of the obtained filler and fixing the same at a 50-55 °C temperature range, 3) processing the filler with fixed temperature in individual passages (K1,K2,K3,K4) by the process steps of, • fixing the temperature of the by-product between 15-30 °C in the first passage, • cooling down to a temperature below the freezing point without allowing crystallization with constant agitation in the second passage, • 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 having a size between 1nm-1 μm. • fixing the temperature of the by-product between 8-15°C in the final passage, c) combining the cooked bakery product with the filler, d) Packing with packages filled with preservative gases. a) preparation and cooking of a bakery product, b) in order to prepare the filler, 1) obtaining filler by agitation of fat at 10-20% by weight, sweetener at 20-50% by weight, water at 15-30% by weight, fat-free dehydrated milk at 10-20% by weight, thickener at 0.1-1% by weight, humectant 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 execution of condensation-pasteurization-homogenization processes within a single unit, 2) obtaining filler by reducing the temperature of the obtained filler and fixing the same at a 50-55 °C temperature range, 3) processing the filler with fixed temperature in individual passages (K1,K2,K3,K4) by the process steps of, • fixing the temperature of the by-product between 15-30 °C in the first passage, • cooling down to a temperature below the freezing point without allowing crystallization with constant agitation in the second passage, • 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 having a size between 1nm-1 μm. • fixing the temperature of the by-product between 8-15°C in the final passage, 1) obtaining filler by agitation of fat at 10-20% by weight, sweetener at 20-50% by weight, water at 15-30% by weight, fat-free dehydrated milk at 10-20% by weight, thickener at 0.1-1% by weight, humectant 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 execution of condensation-pasteurization-homogenization processes within a single unit, 2) obtaining filler by reducing the temperature of the obtained filler and fixing the same at a 50-55 °C temperature range, 3) processing the filler with fixed temperature in individual passages (K1,K2,K3,K4) by the process steps of, • fixing the temperature of the by-product between 15-30 °C in the first passage, • cooling down to a temperature below the freezing point without allowing crystallization with constant agitation in the second passage, • 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 having a size between 1nm-1 μm. • fixing the temperature of the by-product between 8-15°C in the final passage, • fixing the temperature of the by-product between 15-30 °C in the first passage, • cooling down to a temperature below the freezing point without allowing crystallization with constant agitation in the second passage, • 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 having a size between 1nm-1 μm. • fixing the temperature of the by-product between 8-15°C in the final passage, c) combining the cooked bakery product with the filler, d) Packing with packages filled with preservative gases.