What is Matza? Visit blogs 1, 2, 3 Pics of Flour Factory
Now in Australia! Authentic Matza!
Rabbi S. Gutnick endorses Authentic Matza
PDF 4 page Rabbi Wosner Rabbinic Council of Victoria Article in "The Leader"
Eat Matza Just Like Moshe Rabbenu, the Rishonim and your own EEEE Zeida
Available at Kraus, 62 Glen Eira Rd
SOLD OUT SOLD OUT SOLD OUT SOLD OUT
BH, we have secured arrangements for Australian grown and milled flour which will be guarded from the time of harvest, for next year's LSSM
Traditional Matza has been revitalised and renewed to its original style.
Throughout our history we have consumed Laffa like Matza that is soft and flexible.
This Matza, from the perspective of speed, is very likely to be the most Mehadrin Matza in the world. Speed is critical to prevent ANY opportunity for the dough to rise. From the time the dough of our Matza begins to be rolled until baking ends, barely requires one minute.
That is an achievement that every Matza baker and every Rav HaMachshir can only dream about.
Eat Authentic Matza this year, Matza the way it was and the way it is supposed to be.
At your Seder, do more than "Remember Hillel" Do as Hillel did! Give the ugly Earl of Sandwich the boot.
Roll up your Korech, with the Marror within the Matza.
Hard Matza is not Lechem according to the Halacha. It is a biscuit. Its Beracha is Mezonot. It is not the stuff one uses for a meal. See ShO OCh 168:7
Sefardim have always been eating Soft Matza exclusively on Pesach. Ashkenazim however, from the early 1800's, drifted towards baking harder Matza. The reason for this is not clear. The Halachic authorities of that period, have not advocated, suggested a preference nor have they even mentioned this in their Halachic compilations.
Rav Bluth (a noted student of HaRav Moshe Feinstein), Rav Aviner (a respected Rav and leader in the International Zionist Yeshivot) and Rav Schachter (one of the two senior authorities to provide Halachic guidance to the OU, the Orthodox Union of Synagogues) have all stated that Ashkenazim may eat soft matza.
The Talmud and all the Halachic authorities speak exclusively of Matza of this type. Even the later authorities who themselves, as best we know, ate hard baked Matza, made no reference and certainly did not recommended that Matza be baked hard.
Soft, Laffa style Matza is manufactured in Australia under my strict supervision and authority.
It is strictly Kosher for Passover and is likely to be the most Mehudar Matza available in the world today.
This Matza may be used throughout Pesach including the Seder. However, for this year's Seder, I urge that Shmurah Matza, meaning Matza made from flour milled from wheat that is "guarded" from the time it is harvested, be used for the first mouthful one eats at the Seder. This is the Matza upon which we make the special blessing. "Blessed are You ... and has commanded us to eat Matza".
This soft Laffa style Matza (5770) is Shmurah from the time of Lisha, (kneading) but will next year PG be Shmurah from Ketzira (harvest).
It is manufactured in less than 18 minutes.
It is not Gebrochts.
The flour used for baking the Laffa Style Soft Matza is manufactured in Australia from Australian wheat.
The entire production is under my authority and supervision.
It is protected and guarded from all possibiities of exposure to water and risk of becoming Chametz. See
It is produced by machine and is baked in a moderately hot oven for less than 10 seconds. See
In order to satisfy making the Matza LishMah, we have manually added the water and assisted the kneading.
http://parsha.blogspot.com/2008/02/soft-matza.html
Thursday, February 07, 2008
Last year I decided to try some Soft Matza. Lamedzayin mentioned, in a comment, that both Rav Bluth (a noted student of HaRav Mosher Feinstein) and Rav Schachter (one of the two senior authorities to provide Halachic guidance to the OU, the Orthodox Union of Synagogues; and the Senior Rabbi in the Yeshivah University, Rabbi Isaac Elchanan Theological Seminary (RIETS), in New York City. He is a noted Talmudic scholar and a prominent posek. R' Schachter became an assistant to Rabbi Joseph Ber Soloveitchik at the age of 22. After receiving semicha in 1967 at the age of 26, R'Schachter became the youngest Rosh Yeshiva at RIETS, and was appointed rosh kollel, or dean of the kollel, in 1971. R' Schachter is widely respected in the Yeshiva world as one of the Torah luminaries of the contemporary era, and also for his close relationship with Rabbi Joseph Soloveitchik.) have both stated that soft matza is allowed for Ashkenazim. If so, why stick with hard matza? Perhaps soft matza is tastier, and could be used as a laffa, as seems suggested by the idea ofkorech. [Well, it is more than suggested. As mentioned in the main article above, it is clear throughout all the Talmudic and Halachic discussions that Matza is a fairly thick (10mm) and soft.]
At my request, my father asked Rav Schachter about it as last year's SOY Seforim sale. And his reply was that in theory, it is fine. It is not chametz and one could use it lechatchila (in the first instance) for the mitzvah of achilat matza. He did not see any reason specifically to do so, but it is fine.