fig1 a shows a sectional side view of a device 1 for curling up dough slices according to the present invention . the device comprises a conveyor 2 a , 2 b , 2 c for the dough slices 3 - 9 . the conveyor comprises a first endless belt 2 a , a vacuum roller 2 b , and a second endless belt 2 c . above the conveyor , a gripping element 10 a , 10 b , 10 c , 10 d , 10 e is arranged , for curling up dough slices 3 - 9 conveyed under the gripping element by the conveyor . the gripping element comprises an essentially flat flexible part 10 a , formed by a mat that acts as a pick up plate . in a rest - position , without the presence of a dough slice , the flexible mat 10 a rests on the vacuum roller 2 b . on the first flexible part 10 a , pressure means 10 d , formed by a metal chain are arranged , for exerting a pressure on the flexible part 10 a . in the configuration shown as will become more clear from fig1 b , two metal chains are used . both chains rest on the flexible part 10 a . furthermore a counterweight 10 e is present , for adjusting the angle alpha between the flexible part 10 a of the gripping element and the conveyor 2 a , 2 b , 2 c . furthermore , the gripping element comprises a plate 10 b , 10 c , the plate comprising a first part 10 b and a second part 10 c , which are mutually displaceable . by moving the first part 10 b and the second part 10 c towards and from each other , the length 10 f of the gripping element can be adjusted . this adjustment leads to a varying number of turns that the curled up dough slices make before they reach the pressure means 11 . the number of turns determines the final orientation of the dough slices . in fig1 a it is shown that the dough slices 7 , 8 , 9 , for example for baking croissants , have a final orientation with their respective tips 7 a , 8 a , 9 a facing upward . by changing the length 10 f of the plates 10 b and 10 c , the final orientation can be controlled . in order to constantly have a grip on the dough slices until they have been fixed stable on the conveyor 2 by pressing means 11 , the pressing means 11 should be close to the end of the pressure means 10 b , 10 c . when adjusting the mutual position of gripping element plate parts 10 b and 10 c , the pressure means 11 are moved along with the gripping element parts 10 c , in such a manner that the distance 12 from the pressure means 11 to the gripping element 10 c is kept constant . fig1 b shows a top - view of the device 1 from fig1 a . for clarity reasons , a few parts are not shown in fig1 b . fig1 b shows in particular the cut - out 10 g of the flexible part 10 a of the gripping element . the cut out 10 g is meant for curling up dough slices with a filling , for example dough slide 3 , with filling 3 b . when the dough slice 3 is conveyed toward the flexible part 10 a of the gripping element , first the corners 3 c and 3 d encounter the parts 10 h and 10 i of the flexible part 10 a of the gripping element , respectively . the leading edge of dough slice 3 is flipped over the filling 3 b , before the filling could be touched by the flexible gripping element 10 a . evidently , this shirt - shaped flexible element may also be used for curling up unfilled dough slices . especially it may be used advantageously for curling up special products , like artesan croissants or mediterranean croissants , or other non - triangular shapes of dough . furthermore visible in fig1 b , are the plates 10 b , 10 c of the gripping element . the plates 10 b and 10 c have teeth 10 b ′ and 10 c ′, engaging each other when adjusting the length of the gripping element . this construction has the advantage that the gripping element contacts the curled up dough slices conveyed along it by the conveyer regardless of the distance 13 between them . fig1 c shows the device 1 from fig1 a , without dough slices present . the flexible part touches the vacuum roller 2 a in this situation . the pressure means are formed by cord 14 a , that is driven by belts 14 b and 14 c . fig2 a shows a perspective sectional view of a device 20 like device 1 of fig1 a and 1 b , but with different pressure means . shown in fig2 are the pressure means , formed by a cord 14 a , driven on belts 14 b and 14 c . the choice for the cord 14 a instead of the roll 11 of fig1 a and 1 b is preferable because of the vertical belt 15 , which forms a pair with a non shown belt 16 ( visible in fig2 b ) vertical belt that faces belt 15 , for bending the yet curled up dough slices , for example for obtaining so called folded croissants . the advantage of the cord 14 a is that it extends between the vertical belt 15 and 16 , and exerts a pressure on the curled up dough slices until they are gripped and bended between the vertical belts 15 and 16 . if this would not be the case , curled up dough slices would start rolling just in front of the belts 15 and 16 , which is undesirable , since the orientation of the curled up dough roll would then be uncontrollable . fig2 b shows a top view of the device 20 of fig2 a , showing belts 15 and 16 for bending a yet curled up dough slice , thus obtaining in this example a folded croissant . pressure means formed by first cord 14 a and second cord 14 a ″ extend from just behind the gripping element 10 a , 10 b , 10 c until between the first vertical belt 15 and the second vertical belt 16 .