Tue 10 Apr, 2012 04:33 pm
SOme rules that the various matzoh bakeries have agreed upon include
1. Dough must be unleavened, so when its produced in massive quantities, the dough must go from prep tp oven within 18 minutes, why 18 and not 20?
2 The dough must not be folded so the machinery is so designed to prevent ot from folding as it goes from its prep to the ribblon and then flattened out into the matzoh cracker?
3The commercial matzoh oven must still be 600 degrees F
Fascinating how the Torah provides , and the rabbis adapt their logic to the ages.(Unlike much of Christianity which is still stuck in the Reconquista)
I don't know what to say.
18 is chai
(that's the guttural ch like the q in Qaddafi). In Hebrew, numbers are shown as letters. the chet is 8 and yod is 10, hence, 18. The word chai
means life, so 18 is a lucky number, spiritual in gematria (kabbalah stuff).
you mean, the only reason that some rabbi says that the dough must go from tub to oven in 18 minutes is cause its LUCKY?? Jews make more sense than that.
Im thinking that some group of jewish bacteriologists decided that its similar to a "5 second rule" wherein the dough wont get "Leavened" by atmospheric wild yeasts within 18 minutes. THAT at least makes sense.
(Im gonna play 18 as one of my numbers in the POWERBALL tomorrow). Ill give you a million if I hit .
I'm thinking when matzoh was first made, they didn't know from bacteriology and all that. So someone say hey
), close to 20 minutes is good, and if we jigger it to 600 F, it can work in 18 minutes
. And they said, hey
), that works kaballistically and so we can add some wacky mysticism to the whole thing and have a monopoly on making this stuff
And so it was written.
Hey (or Oy).
I need something more definitive.
They have a web site.
SCuse me whie I find my yarmulka
Ooh baby, talk Yiddish to me.