I manufacture soft Matza that keeps fresh for months. The local rabbis are not happy.<div>I would appreciate any thoughts.</div><div><br></div><div>here is a summary, more can be found <a href="http://www.realmatza.com">www.realmatza.com</a></div>
<div><br></div><div><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Soft Matza
is the only way to understand the Seder where we remember Hillel and his
Korech, because Korech is not a sandwich. The word “Korech” means roll up;
rolling up the Matza with meat of the Pascal Lamb and the Marror, within it.</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">When I began
researching soft Matza, I was surprised to discover that soft Matza was
ubiquitous until at least 1770, i.e. our grandparent’s grandparents were eating
soft Matza. (BaEr HeiTeiv 1730 - 1770) </span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">I also
discovered that without a single exception, the Talmud, the Poskim (Halacha
authorities) and all commentators, down to our “modern” authorities, identify
Matza as a soft, pita type product. </span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Nevertheless,
I was still unsure if soft Matza was appropriate for our community, I consulted
HaRav H Schachter, the Rabbinical Head of Yeshivah University NY, and official
Posek for the world famous OU Kosher authority. He wrote that Jews of all
traditions may eat soft Matza and that forbidding soft Matza makes as much
sense as suggesting that Custom forbids us from decorating the Synagogue in
blue rather than red. Following this, I began the arduous tasks of locating and
monitoring the wheat harvest; its storage and milling and finally the Matza
production.</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Many rabbis
[see <a href="http://www.realmatza.com.au">www.realmatza.com.au</a>] including HaRav Aviner, one of Israel’s leading
rabbis of the religious national movement, support the concept of producing
soft Matza for Jews of all traditions. These rabbis were generous with their
time and practical advice. Australian rabbis however, were most reluctant to
engage in any discussion, even regarding the concept and Halacha of soft Matza.</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Why and when
did Matza become hard? Matza used to be a home-baked, soft product. It was
baked daily during Pesach. However, Matza production eventually moved out of
our homes. We also stopped baking it during Pesach. It was all manufactured
prior to Pesach. That is when, in order to prolong its “shelf-life” and prevent
it from becoming mouldy, it became necessary to bake it dry. </span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Today
however, soft Matza can be packaged to have an extended shelf life. </span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">The Chafets
Chayim (d.1933) in his acclaimed Mishneh Berura, and all his contemporaries
(who in all likelihood ate hard Matza, nevertheless) describe Matza as a soft
spongy product (MBerura, O”Ch 486). They do not mention a custom or preference
for baking Matza hard and dry, simply because there is no such custom or
preference.</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Halacha (ShO
Siman 461) tells us that Matza is baked when there are no stringy doughy
threads stretched between pieces of a Matza that has been torn apart.
Alternatively, we see if any dough sticks to a skewer poked into the Matza. Try
poking a hard Matza with a skewer. Clearly, these tests apply to soft Matza
only and were applied to Exodus soft Matza. I rejoiced at being able to
reinstate this Halachic standard.</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">The Rama,
Rabbi Moshe Isserlis (1520- 1572) advises us to make Matza less thick than the
80 mm permitted by the Talmud. It should not exceed 12mm, as thick as a finger.
[BaEr Heitev - 1730–1770]. Matzos of that thickness if baked hard and dry would
only submit to a hammer and cold chisel.</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Without
going into detail (available at <a href="http://www.exodusmatza.com">www.exodusmatza.com</a>) from the moment water is
added to flour, our Code of Jewish Law (459:2) warns that “extreme caution must
be exercised to ensure that the dough is continuously worked” and underscores
the urgency with, "and not left idle even for one moment."</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">Minimising
idle time is probably the most difficult goal to achieve be it with hand or
machine made hard Matza. Soft Matza however, excels also in this particular
arena.</span></p>
<p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%"><br></span></p><p class="MsoNormal"><span style="font-size:10.5pt;line-height:115%">At the Seder
we commemorate our Holy Temple, we describe Hillel’s practice of making a wrap.
Tradition is calling. It is roused from its slumber. This year let’s not just <u>talk</u>
about what Hillel did; let’s <u>do</u> what Hillel did.</span></p><div><br></div>-- <br><br>Best,<br><br>Meir G. Rabi<br>
</div>