Biscuits are one of our most popular treats, especially when served with a hot cup of tea in the evening. Biscuits are baked meals consisting primarily of refined flour and occasionally multigrain flour that can be eaten plain or flavoured with cheese, seasonings, and herbs.
Have you ever been curious as to why biscuits have holes in them? Biscuits come in a wide variety of flavors, textures, forms, and sizes, but they always share one trait. Is it possible that those holes are intended to be used as decorations? These crackers have tiny apertures called “dockers” that allow steam to escape during the baking process, preventing the biscuits from rising like bread and reducing air bubbles. Those gaps are there for a reason.
Biscuits won’t bake correctly if they don’t have holes. The air bubbles in the biscuit dough expand as the dough heats up in the oven. A machine known as a docker pricks holes in the dough to enable the air to escape so that the biscuit can bake correctly, preventing the bubbles from expanding and bursting. This approach eliminates air bubbles, resulting in flat, crispy biscuits.
These holes in the biscuits must be spaced evenly, else the crackers will be too hard or too soft. The biscuits are dry and difficult to chew due to the close spacing of the holes. If the perforations are too wide apart, the biscuits will disintegrate. The appropriate amount of holes should result in a flat, crunchy, and crispy snack that is ready to enjoy.
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