Great answers here---"close" to the 'bulls-eye'---but the
combination of sugar and yeast makes dough "swell"-
so by putting holes there-the crackers can be made thinner-which most people apparantly prefer. Ever eat an "oyster cracker"? There are NO holes there and they are "puffed"--
same thing would happen to saltines if the holes were not there.
The holes allow air to escape in the baking process. One can also buy "thick" saltines which are about 1/4" thick--but again-no holes there, because those crackers are supposed to be "thick".
2006-08-06 18:56:01
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answer #1
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answered by Norman P 2
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The holes in crackers are called "docking" holes. The holes are placed in the dough to stop air pockets from forming in the cracker while baking.
2006-08-06 18:44:13
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answer #2
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answered by fakemoonlandings 5
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Better grip on the cracker with the holes.
2006-08-06 18:42:41
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answer #3
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answered by Good Vibrations 2
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The cracker would wharp and have little crispy bubbles in it if they didn't have holes.
2006-08-06 18:44:49
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answer #4
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answered by woodsygirl 2
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they are so the cracker stays flat and doesn't puff up all the way (same as you stck the bottom on a piecrust with a fork before you bake it)
2006-08-06 18:43:18
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answer #5
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answered by jimdan2000 4
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To prevent air from building up and creating giant bubbles
2006-08-06 18:44:27
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answer #6
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answered by DisneyRox 2
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Holes are processing marks. Graham's are perforated so they won't break any better than without them.
2006-08-06 18:44:29
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answer #7
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answered by Anonymous
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I can tell you that, as a preschool teacher, I know for a fact that the holes are for playing peek-a-boo. ;o)
2006-08-06 21:36:46
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answer #8
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answered by maynerdswife 5
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it was the mice. the crackers were mistaken for cheese
2006-08-06 21:01:07
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answer #9
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answered by paulamathers 3
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To breathe through when you're really chowing down.
2006-08-06 18:43:02
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answer #10
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answered by i luv teh fishes 7
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