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Matzah sold as Shmurah means that Jews were present from the time of harvesting, making sure that the grain stayed dry and didn't become chametz, and intending for the purpose of the mitzva of matzah.

"Regular" machine matza, if I understand correctly, is only "guarded" starting at the time of kneading. But I assume they'd only use flour they have 99% (99.999%?) certainty has not come into contact with water. How/where do they find such flour?

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Why would you assume regular flour did get wet? – Double AA May 14 '12 at 14:36

Just before pessah I saw this video which was a news story on a few Satmer Hassidim who go up to up-state NY and supervise the harvest. I Also saw this one describing how the baker keeps the wheat in silos outside his bakery.

I was looking to show my children how hand shemura was made.

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I think the question was about regular matza not shemura matza – Double AA May 14 '12 at 15:02
you were right! sorry they were still pretty cool videos. – Eytan Yammer May 14 '12 at 16:42
Indeed they are! :) – Double AA May 14 '12 at 17:14

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