[Avodah] Halacha Yomis - "18 minute" matzah

[Prof. Levine via Avodah]

  What is the difference between regular machine matzah and those 
labeled "18 minute" matzah?

OU Kosher


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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