| abstract |
Procedure for the manufacture of a food product and food product obtained. # Includes flour, yeast and water, which comprises a first phase in which flour, yeast and water are mixed and all this is kneaded, a second phase, a Once the dough is obtained, it is left to stand and ferment, a third phase is formed and the product of the second phase is fermented, and characterized in that tomato or a tomato substitute is added in any of the three previous phases. |