A term which describes the cuts in dough in its final shape before baking. The gringes expand as the dough is baked and results in the crust consisting of different dimensions. The curl of the gringe can also be referred to as the "ear" and usually darker in color and crispier in bite due to its thinness. The gringe aids the bread in expanding during the baking process, decreases the chances of physical abnormalities and enhances final appearance.