Q. What is the difference between regular machine matzah and those labeled “18 minute” matzah?
A. Regular machine matzah is made in a continuous production, such that any tiny crumbs of dough that might separate from an earlier dough will almost certainly get mixed into one of the subsequent doughs which immediately follow. Since it takes 18 minutes for dough to become chametz, the assumption is that all crumbs will get mixed back in and will be baked before 18 minutes. Matzahs baked in the first 18 minutes after a cleaning are labeled "18 minute" matzahs. These matzahs are considered more mehudar (superior), since there is no possibility at all that they might contain crumbs that were not baked within 18 minutes.
Sunday, March 27, 2016
Halacha Yomis - "18 minute" matzah OU Kosher Halacha Yomis This column is dedicated in memory of: Rav Chaim Yisroel ben Reb Dov HaLevy Belsky, zt'l Senior OU Kosher Halachic Consultant (1987-2016)
Q. What is the difference between regular machine matzah and those labeled “18 minute” matzah?
A. Regular machine matzah is made in a continuous production, such that any tiny crumbs of dough that might separate from an earlier dough will almost certainly get mixed into one of the subsequent doughs which immediately follow. Since it takes 18 minutes for dough to become chametz, the assumption is that all crumbs will get mixed back in and will be baked before 18 minutes. Matzahs baked in the first 18 minutes after a cleaning are labeled "18 minute" matzahs. These matzahs are considered more mehudar (superior), since there is no possibility at all that they might contain crumbs that were not baked within 18 minutes.
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