Process and device for stabilizing the shape of pastry products

The invention relates to a process, as well as to the device for stabilizating the shape of pastry products, both long and short. To a still warm product at the end of drying or climatical zone 9 in the adding water element 27 is added a little quantity of water, for example 0,7-1,2% on the surface, then the product is cooled in a colder (29). At the end the pastry product is kept in a hanging position for stabilization, because it is necessary for the final packing process. In case of extremely rigorous climate conditions by the drying process and short-time drying process it is possible to avoid the unexplained frailness of the products.Drawings: 7