Why do crackers have holes in them?

Factual Questions
1

I noticed this the other day when spreading some mustard on a Townhouse cracker.

Crackers-Club Crackers, Ritz, Saltines, etc-all seem to have little holes in them. What gives?

2

If you bake 'em without poking the holes in them, they puff up too much, and the tops burn.

Tris

3

Yes, it keeps them from puffing up, but that means that they get **crisp ** and who wants a cracker that isn’t **crisp **? :wink:

4

The trick, kniz is in how many, and how far apart you put the holes. That’s why Nabisco makes millions, and you and I couldn’t sell a cracker at a cheese show.

Tris

5

Kniz is correct. Just like pizza dough, you poke little holes to get the heat throughout the dough. This crisps the crust, insuring you get a nice crunch. Otherwise, your cracker would be a hard cookie.

6

Damn, you just ruined my day. :frowning:

7

To let the Vegemite through.

(Did anyone else used to play worms when they were a kid?!)

8

Thank you, Guin, for asking a question I didn’t realize I wanted to know.
This explains the geography of crackers since Nabisco called 'em Uneeda Biscuit (1898).

9

I played worms!
I wish to play it again!
I will as soon as I find some Saladas :slight_smile:

10

Thanks. That makes a hell of a lot of sense.

:smiley:

11

Continuing the highjack…
Just to satisfy curiosity I typed Vegemite in to Yahoo! and got this site

This implies that Fred Walker is an essential ingredient (maybe he supplied the yeast).:eek: