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URL: http://www.hechshers.info/shapes/97.htm
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Compiled by Roger Shlomo Harris
Copyright 2007-2016



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... matzah is made by kneading flour and water into a dough. The kneading and baking processes determine whether a thin, hard matzah or a thick, soft matzah is produced.


   Matza Miscellany
Jewish Week / Food & Wine, 31 March 2016
Shmura Matzah For Passover: The Real Reason It's So Expensive
How Matzah Became Square: Manischewitz And The Development Of Machine-Made Matzah In The United States
Matzah Baking - An Eighteen Minute Project:
News Review Online (14 Aug 2007):
Local wheat to become kosher matzoh. By John Neely
In Going With The Grain - travels for the love of bread, chapter 6, Bread of Affliction: Brooklyn, New York, author Susan Seligson devotes some 22 pages to describing her visits to matzo bakeries in Brooklyn, New York.
ISBN: 1-84024-352-X
Book: Going With The Grain, by Susan Seligson
Making kosher l'Pesach matzah is a serious business, but when described by Mordechai Schmutter (humour columnist at Hamodia) it will bring tears of laughter to your eyes. In the author's Don't Yell challah in a Crowded Matzah Bakery!, chapter 5 (The Matzah Factory), deals with the actual making while the rest of the book describes various events before, during and after Pesach.
ISBN: 978-1-60091-050-0.
Book: Don't Yell Challah in a Crowded Matzah Bakery, by Mordechai Schmutter
Research by Laurence Harris (not related) into the baking of matzot in the United Kingdom was published on-line as a table of data entitled Passover Cake Bakers. The data lists Jewish bakers engaged in that activity in the United Kingdom during the period 1700-1945. The file seems to have been withdrawn from the Internet at some time before March 2011 when I found that the link from this page no longer worked. However, an article about Passover Cake Bakers by Laurence Harris was published in the March 2004 edition of Shemot (the journal of the Jewish Genealogical Society of Great Britain).
A small number of Observant Jews do not eat Matzah on Pesach except for the minimum Torah requirement during the Seder. The minhag (articulated by the Liska Rebbe, Rav Tzvi Hersh Friedlander shlit'a) is based upon an uncertainty that hand-baked matzot are fully baked (i.e. no small pockets of unbaked dough in the matza) and have never come in contact with liquids. www.vosizneias.com/~