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<font size=3>At 03:27 PM 4/28/2014, R. Kenneth Miller wrote:<br><br>
<blockquote type=cite class=cite cite="">R' Yitzchok Levine
wrote:<br><br>
> Well, have a look at the list at <br>
>
<a href="http://www.star-k.org/kashrus/kk-passover-chometzguideb4.htm" eudora="autourl">
http://www.star-k.org/kashrus/kk-passover-chometzguideb4.htm</a><br>
> There you will see that flour is listed as not being real chometz
...<br><br>
This surprises me very much. Rav Shimon Eider wrote, on page 214 of
Halachos of Pesach: "Since, nowadays, grain and flour are washed
during the manufacturing process, commercial flour should be considered
as actual chometz." His sources are both Mishneh Brurah 453:24 and
*also* the local mumchim from whom he heard this.</blockquote><br>
I just had a look at R. Eider's books on Pesach and the copywrite dates
are between 1977 and 1981. A lot has changed when it comes to
how food is processed since then. The MB is even older, of
course, and grain is not processed as it was in his time.
From
<a href="http://kosherpoint.com/pesach/480" eudora="autourl">
http://kosherpoint.com/pesach/480</a><br><br>
However, other authorities argue that the tempering process used today is
different from that used in past generations. The Shulchan Aruch and
Mishnah Berura refer to wheat which was actually soaked in water for a
short time. Today, the wheat is not soaked it is sprayed for a few
seconds with just enough water to barely dampen the kernels. No water
droplets are visible on them. The entire process is controlled so that
the wheat generally does not crack. According to these authorities, such
wheat is not real chametz and although it should not be used on Passover,
one may be lenient and sell it to a non-Jew. <br><br>
Technology has changed the world and continues to. This is true in
all areas of our lives and most certainly when it comes to food.<br><br>
YL </font></body>
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