Abstract: A method of advancing molds (5), after pouring to form castings (9) in the casting cavities (8), leaving a foundry plant comprising a mould-making station (A, 1-4) and a pouring station (B,7), the molds (5) leaving the plant in the form of closely juxtaposed mold parts (5) with the castings (9) in casting cavities (8) at the mainly vertical parting surfaces between successive molds (5), the latter constituting a mold string (F), in which each mold (5) occupies a given length (S) in the longitudinal direction of the mold string (F), the latter after having passed a precision conveyor (6, 16) being transferred to a second conveyor (10, 16, D).

Abstract: Leavened yeast dough products obtain a long durability in a frozen condition by omitting using in the preparation thereof fermentable carbohydrates, but the formation in situ of such fermentable carbohydrates satisfactory to leaven the dough is ensured by adding one or more amylases to the dough. Upon freezing the activity of the amylase ceases and the concentration of fermentable carbohydrates falls to such a low value that the proteinase forming activity of the yeast actually ceases. A possibly desired brown-coloring of the baked product may be ensured by the addition of amylases with an activity at a relatively high temperature.