Abstract: For the freezing of baked goods, one exposes the baked goods, at least during the freezing procedure, to an atmosphere of increased atmospheric humidity. For the carrying out of this process, there is preferably used a container for the freezing of baked goods, the inner chamber of which consists of 2 parts which are separated from one another by a water vapor-permeable wall, whereby in the one part are present the baked goods and in the other part an aqueous solution which contains an agent lowering the freezing point.

Abstract: A process for reheating and/or complete cooking and baking of food-stuffs, especially of cooking, baking or grilling products, wherein a mixture of heated air and water vapor is introduced directly into the interior of the food-stuff before and/or during the heating procedure.

Abstract: An arrangement for producing double conical springs from heated rod-shaped material, in which one side of a conical-shaped spring is formed with a cylindrical end corresponding to the largest winding diameter. The end is then shaped to a conical form. After being transferred from a spring winding station to an end roll-in unit, the spring is clamped, and a shaping member is inserted radially into the spring, and moved against a stop. With the aid of a roll-in head, the cylindrical spring end is conically formed. After the shaping member is radially removed from the spring, the latter is released and transported to a hardening process.