What do you call the holes in a Pop-Tart? Those indentations in crackers, Pop-Tarts, and similar baked goods are called docker holes or docking holes, used to release air as the dough gets hotter. This is part of a complete episode.
Transcript of “Pastry Docker Holes”
Grant, do you like Pop-Tarts?
I do. I love them. One of my favorite foods, actually.
Is that right?
The best thing to do is put a Pop-Tart in a toaster and then butter it on top of the glaze that’s already on there.
Oh, on top of the glaze?
Yes.
For real?
Yes.
What flavor?
It’s so indulgent. It’s like 9,000 calories.
Oh, my gosh.
All of them.
On top of – really?
I like the chocolate.
I like the cinnamon.
I like the strawberry.
Oh, my gosh.
Okay.
What are the holes called in Pop-Tarts?
Vent holes?
I don’t know.
Blow holes?
The purpose is venting them.
I don’t know.
They have a name.
What are they?
Yes.
They’re called either docking holes or docker holes.
Docking holes.
How did you find this out?
I was reading about crackers.
Oh, that’s cool.
So crackers or Pop-Tarts or any kind of manufactured food like that that has the perforated holes in the top?
Yes, there are devices that are dockers that put docking holes into.
That’s cool.
But do they also move them around, the docking devices?
I wonder.
They have like two purposes.
They put their prongs down into the food to make the holes, but at the same time they can move it to like a different belt or different channel or something.
Yeah, I’m not an expert on Pop-Tart production.
Can you tell that I’ve watched 20 plus seasons of How It’s Made?
Yeah, pretty much.
I mean, you know, they make this flat, you know, layer of the food.
And then they put the docking holes or darker holes.
I’m going to amaze everyone the next time I butter a Pop-Tart.
Yeah, exactly.
