Tag Info

Hot answers tagged

9

In current matzah parlance, “18-minute matzah” means that the entire matzah line is cleaned every 18 minutes https://oukosher.org/passover/articles/getting-to-know-your-matzah/


8

From the Star-K: Matzos left over from previous years that were stored in places free of chometz may be used. TIP: If your oven has been kashered for Pesach, simply put them in the oven for a few minutes so the matzos will regain their crispness.


7

(To fulfill the Mitzva of eating Matza at the Seder the Matza must be made with proper grains (Mishna Pesachim 2:5) not Kitniyot. The foods being discusses here are being called "Matza" more as a pseudonym because of the similarity of the baking process involved.) Chayei Adam 127:1 says explicitly that rice Matza is allowed. Shulchan Arukh HaRav 453:5 says ...


5

See THE LAWS OF PESACH BY RAV DAVID BROFSKY from etzion.org.il First part of the quote is background. Shiur #2: The laws of Pesach. Defining chametz. Two passages in the third chapter of pesachim discuss the definition of “chimutz” (leavening). one passage (pesachim 48b) presents the physical characteristics of chametz. the mishna describes the ...


4

I assume they are also claiming to grind it lishma (with the intention that it will be used for the mitzvah) and that it's not as simple to rely on lishma by machine-made as by hand (as with regard to the remaining matzoh-making processes and printing sifrei torah). ...matzah shemurah must be prepared with the intention of fulfilling the mitzvah of ...


4

The famous source of Gebroks is from the Shu"t of R' Shneur Zalman of Liadi (Siman 6) where he says "ובמי פירות פשיטא דאין להחמיר כלל כל הפסח" (One doesn't have to be strict [not to dip Matza in] fruit juice during Pesach). The simple reason is that it says in his Shulchan Aruch: וכל המשקין שבעולם שאינן מתולדות המים שיתבאר בסי' תס"ו הם נקראים מי פירות ...


3

Don't use normal flour. It can be bleached and enriched, which means it might already be chametz. Long ago people had wood-fired ovens. If you knew what you were doing with a good wood-fired oven, you could easily get a temperature of 600 degrees Farenheit. Today's electric/gas ovens aren't designed for that kind of baking. It's complicated enough that ...


3

The Gemara in Pesachim 46a (brought in the Rambam Laws of Chametz 5:13 and the Shulchan Arukh OC 459:2) says that if one leaves dough for the length of time that it takes to walk 1 "mil" (a Talmudic unit of distance) then it becomes Chametz. Opinions regarding the time it takes to walk a mil vary from 18-24 minutes, and here the Shulchan Arukh is strict to ...


3

Osem makes non-shmurah matza in both whole-wheat-with-added-wheat-bran, as well as whole-wheat-and-rye. Both are higher in fiber than plain whole wheat.


2

Bais Yitzchok 2:44 discusses using Matza from the previous year. He mentions Tosefta Pesachim - end of Chapter 2 which says one may use Matza from a previous year so long it was made for Pesach. The Yerushalmi in Pesachim 2:4 indicates that it is a matter of dispute, however the Yerushalmi clearly indicates that is when it was not made for Pesach. He goes on ...


2

Shulchan Aruch O.C. 461:5 discusses Matzah baked together with Chametz. The case here, when it is bent over, is that the Matzah may not have baked properly, and that section is now Chametz. The Mechaber allows the Matzah at all times, minus a thumb-width (Magain Avraham there) of the part that touches the Chametz. The Ramo allows this for Matzah baked ...


2

There are those who are extremely careful about Gebrokts, to the point where they won't have Matzah and liquids on the table at the same time/eat the Matzah over a separate bag, etc. to ensure that there is no way any liquid could reach the Matzah. There are many others who aren't that extreme, yet still don't eat Gebrokts. As the "worry" of Gebrokts is ...


2

If you live in Jerusalem, they sell Shmura Flour at 8 Rapapot St, next to the preschool, and there's usually a bunch of Hassidim making their own matza in a tent across the street.


1

The Kitzur Shulchan Aruch in סימן קג - דיני שמחת יום טוב says that the first day of Yom Tov is always treated as an Erev Yom Tov: אֵיזֶהוּ כִּבּוּד. זֶה שֶׁאָמְרוּ רַבּוֹתֵינוּ זִכְרוֹנָם לִבְרָכָה, שֶׁמִּצְוָה עַל הָאָדָם לְגַלֵּחַ בְּעֶרֶב יוֹם טוֹב, כְּדֵי שֶׁלֹּא יִכָּנֵס לָרֶגֶל כְּשֶׁהוּא מְנֻוָּל. וְכֵן מִצְוָה לִרְחוֹץ בְּחַמִּין וְלָחֹף רֹאשׁוֹ ...


1

Two important points: The issue is one of chashash chametz. They can't be certain that folded parts and bubbles were cooked fully (but they might have been), leaving some small amount of uncooked dough/flour inside still subject to leavening. I can't speak to whether they engage in "matzo surgery" (which would be far easier to do without breaking them ...


1

There are other distinctions, but the biggest one is that a Torah must be written "lishmah" -- with intent. Matza actually doesn't have to be "made" lishma, but must be "guarded" lishmah. If I stand watch over the machine, it may not be my action, but I'm still guarding it. There are other distinctions, for instance the additional level of intent required ...


1

Your question spans two areas: What is the consideration of the bracha of matzah during the non-Pesach time of the year? Can I change my minhag just because I want to (from my inference of your question)? To answer the 1st question, you may want to read this Chaf-K article that discuses how and if matzah and matzah crackers fall into the category of pat ...



Only top voted, non community-wiki answers of a minimum length are eligible