Preparation of liquid dough

Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to reduce the Aw of said dough to a desired value of less than 0.9. The dough substantially contains no carbohydrate having a substantially perceptible sweetening power and as a result does not have a sweet taste. This dough allows the production of savory bakery products such as fruit cakes with olives, lardoons or cheese for example. The dough can be preserved for several weeks in the refrigerated state and exists in liquid or fluid form which makes it possible to pour it directly into baking molds. Process for the manufacture of such a dough.