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April 15, 2011
Matzah is simple, complex
There are many material requirements throughout the process.
RABBI YAAKOV HOROWITZ ORTHODOX UNION
Matzah, at the same time the simplest and most complex of kosher products, consists of just two basic ingredients: flour and water. On Passover, we avoid all wheat-based products save one – the matzah that is eaten at the seder in fulfilment of a biblical obligation, and that which we eat throughout the holiday. How is the wheat kernel transformed into matzah while avoiding becoming forbidden chametz?
For most of the year, flour mixed with water is considered a kosher-friendly combination, but special production requirements come into play when blending the two for Passover. The merging of these ingredients to make Passover matzah necessitates a meticulously monitored environment, one that prevents the product from becoming chametz, which is defined by our rabbis as fermented grain.
All wheat flour used in matzah production must be continually supervised. While kosher supervision of Passover flour used for “regular” matzah begins prior to its milling, the flour used in shmurah (watched) matzah is supervised from the time that the wheat is harvested in the field. Wheat can only be used to make matzah flour if it has been inspected against any signs of moisture. The flourmill, bins and transport vessels must be kashered for Passover, and any equipment used for chametz-milling that cannot be adequately cleaned must be sequestered effectively.
Water to be used in matzah baking must be left to stand overnight (to ensure that it is allowed to cool). This water is then referred to as mayim shelanu (water that has “slept”). The mashgichim supervising the matzah bakery must take care that the water tanks are filled immediately prior to nightfall, there is sufficient mayim shelanu for the next day’s matzah production and that no additional water is added to the mayim shelanu tank during the day’s production.
The potential of insect infestation also must be addressed when dealing with any grain product. Matzah bakeries should safeguard against infestation in these ways: quick turnaround of flour, which allows the least amount of time between grinding and baking; regular cleaning of flour bins and receptacles; maximum cooling of all flour silos and production areas; and a rigid sifting protocol of flour prior to baking.
The flour and water that make matzah must be mixed and kneaded into dough in a rabbinically supervised, controlled environment. Any flour-dust generated by the mixing process must be contained to ensure that it does not drift into other areas of production, thereby contaminating the dough being rolled into matzah. It is essential that the flour be restricted to a mixing-process station. As an additional safeguard, the mixing (flour and water) and rolling (dough) should take place in two completely separated areas.
As for the baking of the matzah, the heat generated by the oven and the machinery running in an industrial setting often cause temperatures to rise. Excessive heat, which is a primary factor connected with fermentation, must be avoided. Therefore, special precautions should be instituted to maintain temperatures around the oven door (pi hatanur).
In current matzah parlance, “18-minute matzah” means that the entire matzah line is cleaned every 18 minutes; this includes mixing utensils, table or conveyor lines, matzah cutters and scorers (dockers) and every other surface that comes in contact with the dough. The result is a product that has not just been baked in less than 18 minutes, but one that has also not come in contact with any dough older than 18 minutes. This special time-sensitive cleaning process can be challenging, particularly when dealing with older equipment that is pitted or has cracks and crannies.
Cleaning the matzah line every 18 minutes produces a mechudar (halachically superior) product, as long as each clean-up process is thorough, i.e., that every matzah crumb and all residue are removed. If, however, any residual material remains after an imperfect clean-up, the matzah produced on that line is considered of an inferior kashrut standard. According to the principle of eisek (continual handling), as long as the equipment is operating, any residual pieces will not become chametz. Consequently, if there were no shutdown every 18 minutes, any residual material in continuous motion would not compromise the system. However, if the equipment is stopped without it being completely cleaned, the residual material will be rendered chametz and could adversely impact the 18-minute matzah.
In order for matzah to be properly and thoroughly baked, sustained levels of heat are required for a prescribed period of time; if the matzah is not thoroughly baked, it is considered chametz. Mashgichim must continuously monitor ovens against any drop in temperatures. Two other types of inadequately baked matzot are kefulot, matzot with folds, and nefuchot, if the scoring is insufficient, the matzah will swell (like a pita), indicating that the centre of the matzah has not been adequately baked.
Jewish thought attributes to Passover, not just the freedom from physical servitude, but also our people’s emancipation of spirit. In addition to the multitude of material requirements in making matzah, there is one additional obligation – every batch is preceded by the baker’s declaration, “l’shem matzat mitzvah,” that it is being baked to provide matzah for all who would taste freedom in the fulfilment of the Divine command.
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