Inspired by this question, I am curious if whole wheat matzot involve a different baking process than white flour matzot?
Most of the matza production uses white flour. I have read and heard that the matzot must be baked within 18 minutes after water is added to the flour. Is this 18-minute limit increased or reduced when using whole wheat flour?
What about barley or spelt? I gather that oats don't rise, but, perhaps, they are abiding by the 18-minute rule, anyway, as a standard for all matzot?