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Docking

Docking. The process of slitting or perforating the top surface of doughs of rye bread (q.v.) and some specialty breads (q.v.) prior to baking to prevent ruptures in the crust (q.v.) or to impart a characteristic appearance to the baked product. In the production of crackers (q.v.), the term refers to the stamping or perforating operation that is applied to the thin dough sheet (q.v.) as it enters the oven.