Why do crackers have holes in them? The real reason revealed

To really understand the importance of cracke rs, we need to go back in history. Cracke r are direct descendants of the "hardtack", a type of dry bread used by sailors and soldiers in the 19th century. This bread had to withstand long voyages and extreme conditions: its preparation involved long baking and holes that facilitated dehydration of the dough.

Among the first producers to adopt this technique were U.S. bakers during the 19th century. Nabisco, now an industry giant, began industrial production of crackers in 1876, already perforating them to improve their quality.

Getting into the details of baking, it is useful to understand what physically happens during the cracker's stay in the oven:

1. The water in the dough evaporates rapidly.
2. Steam tends to push upward, creating bubbles.
3. Holes interrupt this process, causing the steam to escape and keeping the cracker flat.
4. Browning occurs evenly, thanks to the even distribution of heat.

The same principle applies to other baked goods, such as puff pastry or pies: piercing the dough serves to prevent unwanted bulges during baking, ensuring an even surface and a flawless result.

The arrangement of holes in crackers follows a specific logic: it is not random at all. The regular rows of holes serve to ensure even baking over the entire surface, avoiding bulges and imperfections. The number, size and location of the holes can vary depending on several factors, including:

• to the size of the cracker
• to the type of dough
• to the desired crunchiness
• to the type of oven used

The holes are created by a toothed roller, called a docker roller, which punctures the surface of the dough before it is baked.

To conclude, these small holes are not only functional, but also hide fascinating details. Here are some curiosities that (maybe) you didn't know:

• Brand hallmark: in many cases, the arrangement of the holes is unique and recognizable, almost like a signature
• Customized perforation: some manufacturers change the number and spacing of the holes according to the type of cracker, whether it is salted, whole grain, or flavored.
• Alternative technologies in Asia: in Japan and Korea they also produce crackers without holes, but baked with high-pressure steam to achieve the same crunchy effect.
• Patented holes: some companies register the hole design to protect their visual identity or for marketing purposes.

Now you know: those little holes in crackers are certainly no accidental detail. They come from centuries of practice and innovation, a simple but ingenious gimmick to ensure crispness, taste and optimal preservation. The next time you bite into one, you'll do so with fresh eyes, perhaps even telling those around you why that great little ingeniousness happened.

Sources:

Serious Eats - Why Are Crackers Perforated?

HowStuffWorks - Why do crackers have holes?

The Spruce Eats - Homemade Crackers Recipe and Baking Tips.