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9

This does not include the time in the oven, but the notion that the entire process until the dough goes into the oven must be completed within 18 minutes is based on actual opinions on the books. I found the sources cited below and got help in understanding and contextualizing them via the following contemporary English digests: R' Eliezer Melamed, ...


8

Yes it is permissible, but you have to be extra careful how you handle stray pieces of dough or leftovers in the kneading trough which might become Chametz (see ShA OC 459:4 and 460:3 for details).


6

Kefula means "doubled over." We have the same root word used in the morning bracha "zokef kefufim" (He straightens those who are bent over), or in upcoming Daf Yomi, "tenai kaful" (a legal stipulation where both possibilities are spelled out, if x then y, but if not x then z). Then there's nefucha (swelled matzah), typically a bubble, similar in appearance ...


5

The machlokes is based on what is the definition of lechem mishna that is required at the seder after Yachatz breaks one of the matzos that is on the table. That is, the basic requirement (derived from Shabbos) is Lechem Mishna Shleimim - two whole "breads" (at least Lechatchila). As we see below, it appears that breaking the yachatz piece during the seder, ...


5

As you note in the Shulchan Arukh (OC 461:2), a temperature which is too low (and is not "boils and cooks instantly [such that] the bread doesn't rise") is problematic as the dough will just rise quicker in the warm environment whilst not cooking. Rav Moshe Feinstein (Igrot Moshe OC 1:153) was asked about baking Matza on a stove-top and rules that the ...


5

This is an electric oven For baking Yemmenite Pitas (saluf) and Matzah for Pesah. Including two electric heaters and a warranty for factory defects but not for the results of your baking. My approximate translation


2

הרב אביהוד שורץ at Yeshivas Har Etzion on Menochos 53a, writes (in part) That the difference between regular matzos and these menachos is that the menachos are kneaded under enclosed conditions which are supervised המקדש הוא מקום תחום ומוגדר, ובו ניתן לפקח באופן מדוייק על כל הנעשה whereas outside the Mikdosh there is a possibility of finding ...


2

i called the OU today (3/10/16) to ask this very same question, and the answer i got was not amazing. They said that their normal certification for normal kosher for passover for flour is only "guarded" from kneading as you've said. i asked what about the opinion that you can't use normal flour from the market since water might have come into contact with it ...


2

Gemara Brachot 39b: ‏ אמר רב פפא הכל מודים בפסח שמניח פרוסה בתוך ‏[1]‏ שלמה ובוצע מאי טעמא {דברים טז-ג} לחם עוני כתיב א''ר אבא ובשבת חייב אדם לבצוע על שתי ככרות ‏[2]‏ מ''ט {שמות טז-כב} לחם משנה כתיב ... רבי זירא הוה בצע אכולא שירותא ‏ R`Papa said: All admit that on Passover one puts the broken cake under the whole one and breaks ...


2

They are nothing to do with one another. Eating only shmura matzah is a chumra (stringency) to be absolutely sure the flour is not chometz. Not eating gebrokts is a minhag (custom), mainly adopted by - although not exclusively - chassidic Jews. I think hotel etc. marketing is primarily responsible for convincing everyone that it is a chumra - since many ...


2

Kefula as is mentioned by the other answer, is a doubled over fold. You won't see these folds in store bought matzah as some of the comments have mentioned, because the ones that are baking look out for these folds and tend remove such matzot before sending the boxes out. Basically what happens is when one is placing the dough in the oven to be cooked, part ...


1

Here are some photos of on that I found on the first day


1

This video says we do need to check The main thing is not to eat it From my experience the hashgocho usually takes responsibility to check, (but sometimes they miss some so if you find do not eat) See this answer it answers your question beautifully http://judaism.stackexchange.com/a/70543/5120


1

Everyone eats "shmura" (guarded) matza. The question arises at what point the wheat or the flour must be guarded to ensure that it has not become wet and possibly turned into chametz. Once someone determines that they are following a particular level of shimur, then they can determine if they will or will not eat "gebrochts" because of the possibility that ...


1

Normal matza is "watched completely from grinding to baking" -- yes, at the baking stage it's matza, at the grinding stage it's "flour." So we refer to extra-shmurah as "matza that was watched completely, from harvesting to baking."



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