Friday, March 23, 2018

UPDATE; Lakewood Bais Din L'Inyanay Shatnez, certified test center "not-reliable" R"L- must re-check all clothing

There have been numerous incidents where the Lakewood Shatnez test under the hashgocha of the  Lakewood Bais Din L'Inyanay Shatnez, has been found to be definite Shatnez even though it was certified as Non-Shatnez.

The incidents were numerous, too many to be called a mistake. The places where the Shatnez was fond indicate a complete lack of knowledge of the expertise required to properly check for Shatnez. We are not talking of re-processed issues, regular straight out "shatnez" according to any "mumcha".

Therefore previous tested clothing by above,  should be re-tested by a qualified test center. 

The fact of the Bais Din certification on that Test center puts to question of the Knowledge the Members of the Bais Din poses in the Expertise of Shatnez testing.

Shatnez alert- only use shatnez testers approved by the Internationa Vaad

Saturday, March 17, 2018

HAND-MATZAS-see YATED pages 148-149 re: Everything you wanted to know about hand matzas

ALERT: UPDATES Some Matzah bakeries; "shocking"- [How many Matzos to the pound, i$ your true co$t]

Gevald-Lakewood's Matzah bakery washes the Chaburah bowls with warm water. 

It's a well known fact that lately the "winter wheat" is lacking sufficient "gluten". The Matzah bakeries add some "spring wheat" that has a higher "gluten". Must check if the Spring wheat is ישן 

Chasidim in general are not makpid on Yoshon, is their bakeries therefore not yoshon friendly?

Alert: An Oat matzo bakery that heated their oats, now claim that it's Oats are not heated- clarification, It's heated to a lower temperature than before- GEVALD

Some Matzah bakeries use SINK TAP WATER for  .מים שלנו

They will put into the chaburah matzos  by the packing (pre-packed non your chabura "shitas ha'Rosh")

Some Chasidishe Matzah bakeries feel justified in overcharging for chaburah matzos to "non-Anash" (yeshivish oilum).

Justifications: Terutzim:
We have a minimum for using the ovens.
The bakery doesn't have enough sticks, so it takes longer, so you pay more, etc.
Etc. ......

An Anash comes to the chasidish bakery asking for chushivah chaburah matzas. They say sure we have just what you are looking for. THEY SELL HIM  the chaburah "rejects" sh'hiyas, kefulos, soft matzah, etc. FOR CLOSE TO $40.00 A LB.

Make sure to establish a clear price, or go to another bakery.

Friday, March 16, 2018

HAND MATZOS- by Y. Shain- Y. Israel (Ed.)

In this short article, we will attempt to explain the various Minhagim, chumros and what to be on the lookout for when baking Hand Matzos.

Wheat: For those who are concerned about Yoshon, make sure that the wheat is either winter wheat or planted enough time before Pesach, so that it had taken root before Pesach.

Besides having some verification of when it was planted; such as having a Mashgiach inspect the fields a few days before Pesach, some also utilize the records from the insurance company that granted the crop insurance.

In the past few years, there has been an issue with winter wheat; the gluten is very low, so some spring wheat is added in order to raise the gluten content. As Chasidim do not have a mesorah about Yoshon, they are generally less makpid about it. Nevertheless, one can certainly verify with their Hashgocha re: Yoshon.

 Harvesting time:

Professional opinion differs concerning the ideal moisture content for harvesting. Ideally of course, it is best to harvest when the wheat is completely dry. (the drier the wheat, the better the flour). The issue is that once it’s אינו צריך לקרקע (does not require the ground anymore), should it rain, the moisture can theoretically create a chometz חמץ problem.

Wheat quality:

Depending on the geographical location and the ground, wheat /flour will absorb water at a different ratio in one area compared to wheat planted elsewhere. It’s therefore important to conduct actual comparative baking tests to ascertain which wheat (flour) source is more suitable.

Final Flour preparation:

It’s quite common to combine whole- wheat (razoveh) flour together with white flour for taste & consistency purposes. Incidentally, this mixture also changes the ratio of absorption of the water. Some bakeries will mix flour from different areas which may pose a problem.

Bakeries will usually be forthcoming with the source of the wheat (Arizona – California or elsewhere). It may be a reason of concern however if the bakery refuses to share that information.

מים שלנו

There are various opinions concerning the time frame for drawing water from the well-מים שלנו. Note: Some bakeries use sink tap water for מים שלנו. There are valid differences of opinion in which shkiah time is used. If you have a strong opinion, than it is best to ask BEFORE your appointment! (Some may be using Rabinu-Tam time of shkiah).


Some will want the kneader (aka “knaiter”) to wear non-powdered gloves or none at all. Some are concerned that the knetters’ hands may sweat, and should there be a hole in a glove, the accumulated sweat may escape through the hole into the flour or dough, so they don’t use gloves at all.

Some knetters’ hands were checked after they made multiple doughs and although they wore gloves, their hands did not have any sweat.

There are some who change the bowls & gloves after every dough. Others will only change the bowl & gloves after the last dough of the 18 minutes, or after every 4-6 doughs.

Other precautions:

It’s important to visually and physically check the washed bowl to be certain that it is indeed completely dry.

There should be a vacuum by the knetter to pick up any loose flour in the air.

All the areas around the knetter’s area should be checked for residual flour especially around the windows & ledges of the person pouring in the water or the flour in to the knetter’ s mixing bowl.

It is important to work with the driest possible dough, as is written by the חזון איש. Professional opinions are that 42-45% water to flour ratio is ideal.

Some prefer to use wooden rolling pins while others prefer to use metal or aluminum rolling pins (easier to clean).

To have the dough workable & pliable to roll out, one must knead the dough very well, or as others use what’s called Finning. The “Finner” process consists of a heavy metal bar attached on one side to a metal table. The Finner bar is used to compress the dough, the dough is folded and compressed again & again by the Finner bar.

One should check the dough interior that there are no white specks of raw flour, [heard directly from Reb Yaakov Kamenetzky, Z”L] When kneading by hand only, it’s more common to have white specks of flour in the dough. When finning is also used, usually there are less incidence of white specks.

The Finning process will increase the elasticity of the crumbly dough to make it workable. The longer it’s finned, the more pliable the dough will be and easier to work with to roll flat. The Finning tables should be constantly brushed off from the crumbs of flour accumulating even during the Finning process.

The knife used for the dividing of the dough log should be washed and/or cleaned on a constant basis. Others have it cleaned or changed in between every new log of dough.

After the dough is formed into a log by the Finning or the knetter, it’s passed to the person who will work the dough-log until he’s ready to divide the log into pre-determined pieces for the velgerers / rollers. There should be additional people working on those divided pieces of dough.

Some will roll on a marble or wooden table covered with paper while others will work on metal tables.

By the way, the paper should be checked for starch as the paper does draw out some of the water from the dough.

The velgerers/rollers who are not very professional and experienced (such as may be often found at Chabura Matzoh baking) tend to press too hard on the dough when rolling/velgering as it raises the temperature of the dough by a few degrees. Therefore, it’s advisable to only use very experienced rollers who coax the dough, rather than press on the dough while rolling.

Some have the system that the same person who starts rolling out that piece of dough also finishes it to the proper size. Others use what’s called a “mas’chil and a gomer”, (a starter and a finisher).  Experience has shown that the second method is more efficient, albeit more boring.

The dough should be rolled out in a manner that the edges and the center are the same thickness, not that there is a thicker rim. Velgering is serious business. If someone feels that the velgering is somewhat beyond his capabilities, he should not be embarrassed to request another position

If any dough sticks to the table paper, there may be too much water in the dough, or a wet day. On a wet day they may have to adjust or decrease the water in the dough.

The rolling pins should never be kept under the person’s arms or taken out of the room at any time. At the 18-minute breaks the rolling pins should not be washed with warm water, only with cool water so they don’t get warm.

Some are more stringent than others in שהיות / lapses during the entire process. E.g. kneading, finning, dividing, rolling/velgerin, bringing it to reddler (perforator), reddler table, bringing to oven.  שיטת הרא"ש / Shitas Ha’Rosh is no lapses at all.

The holes in the Matzah are made by a multi-wheeled rotary perforator (reddler). There are two types of perforators; the ones that are the narrow ones that have 4 to 6 wheels or the wider ones that have 10+ wheels and are of a heavier weight.

Some just clean the wheels with a wire brush every 18 minutes, while others will also remove the wheels at the end of day and burn them out with a torch or put them into an oven.

The perforator (reddler), perforates the matzahs on a table that’s lined with paper. That paper should move at a constant basis because it tends to collect little pieces of dough from the perforator that gets stuck to the paper.

After the perforator completes his work, somebody puts the perforated matzahs on a stick that someone else takes to the oven. There should always be enough sticks, so that you don’t have to reuse any of the sticks within the same 18 minutes, as they may still be warm.

In general, at the regular productions they put 5 to 8 matzos on the stick to take them to the oven. Some use unwrapped wooden sticks that require sanding down from the particles of dough that get stuck. Many have changed to the paper wrapped sticks. The paper should, be changed after every time it’s used to take matzos to the oven.

There should be a physical wall until the ceiling, between the oven area and the perforating area. There are sometimes fans near the divider wall or partition to keep the oven heat out of the perforating area. 

It takes a very long time for the oven floor to absorb the oven heat. It may take 2-3 days. Most bakeries will keep some fire on in the oven always or will restoke the oven on Motzei Shabbos.

Some ask for תנור ראשון, the reason being that the oven was burned out from previous possibilities of kuh’fulois, chometz, etc. The other side of the coin is the issue that sometimes the oven floor is not as hot as the interior of the oven. Others will not want a Sunday morning baking because of that concern. 

The one putting the matzahs into the oven is called the “shibber”. Depending on the width of the oven, they usually work with 2-4 rows of matzahs in the oven. Some use 2 shibbers, one to put in and one to take out. It’s more efficient to use 2 shibbers when possible.

It’s a fact that heat of the oven absorbs the water faster than the flour. It is therefore important to work with the driest possible dough, as is written by the חזון איש.

Most commercial bakery ovens are operating at 1100°F or above. Therefore, a dough that has a higher ratio of water will seem to be completely baked on the outside נקרמו פניה, when in fact the inside is still not completely baked. When the matzo cools partially and it feels hard, it was “dried” “not baked”.

Therefore, it’s very advantageous to work with a very dry and crumbly dough. It’s also important to have equal heat at both the oven floor and the oven interior. (When making a pita dough, the heat draws the top of the dough which forms a pocket in the pita).

When matzah dough is put into the oven, it usually rises like a yarmulke and then settles down flat onto the oven. It will remain raised if the interior temperature is higher than the floor temperature.

The top of the matzah will have the proper color, while the bottom of the matzah will be dark around the rim that was sitting on the hot stone floor of the oven. The bottom of the matzo will be whitish, because it was getting baked from reflected heat and not from stone contact temperature

The interior of the oven towards the back wall is hotter than the front. Therefore, the further to the back the matzahs are in the oven, the quicker they get baked. The shibbers will usually start removing them back to front.

Some shibbers will move around the matzahs in the oven or put them near the door to finish baking. Other object to have matzahs moved around in the oven and to put them by the door.  Some very experienced individuals will feel the matzo as soon as it comes out of the oven to determine if the softness / pliable is from the heat or a not fully baked matzo. They should wear thick gloves as the matzos at that moment are very hot.

After the matzos are removed from the oven by the shibbers, they are put onto a table or basket to cool and sent to the packing room. Some will line the basket with a fresh cloth. Some check for kuh’fulois (folds), or soft matzos etc. at that point, immediately after coming out of the oven.

Counting 18 minutes

The 18-minute matzah baking time-frame begins when the water is poured into the flour and ends when the last matzos are put in or removed from the oven.  Alert: unbeknownst to consumers, some bakeries go until 22 minutes!

Hand matzos are of various thicknesses and different diameters. The range is from 6-7 matzos per lb. up to 10-11 matzos per lb. The more matzos to the lb. the thinner (and smaller) the matzos are.

To determine the real price of the matzos, it’s not a per pound price to consider but the per matzo price.

CHABURAH MATZOS: Chaburah Matzos should be made only in a bakery that has in place a relatively good system for their non-Chaburah matzos.

The Chaburah should improve (not hinder) the system by bringing sufficient individuals to do certain chores,

Mayim She’lunu- which shkiah; a dry crumbly dough,

Timing issues;

18 minutes’ maximum from putting in water until removed from oven, how often the bowls (and gloves) get changed? 

How long is the kneading or finning, cleaning off the finning tables & bars constantly, working the dough pieces by the divider, cleaning the divider knife; cleaning all crumbs from velgerers table, rolling pins should not be put under arm, washed with cool water, reddler wheels burned out, no matzah dough waits by velgerers, no matzah dough waits by the reddler, no waiting for matzahs to put onto stick that takes to oven, etc.

Paper/wrapped sticks, enough sticks available, so they don’t have to reuse any stick within the 18 minutes.

All Shitas Ha’Rosh, no sh-hiyas at all.

‘Ra” shi’ (רש"י) -flour is hand ground flour as opposed to רחיים של מכונה. (machine-ground flour).

We would certainly recommend that everyone in your group arrives at the bakery at least 1/2 hour prior to your appointment to have enough time to get washed up and dressed and to become familiar with the operation. 

There should be only one person in charge of speaking to the head Mashgiach or Manager. That individual should ideally have many years of experience in baking hand matzos and be thoroughly familiar with the practical halochos.

Obviously, one does not become a master matzoh maker/baker by just reading the above. It is merely our intention to educate the interested reader of the many intricacies involved in this very worthwhile and satisfying endeavor.

Sunday, March 11, 2018

Pesach 5778/2018 recomended list

Bnei-Torah Alumni's- PESACH 5778-2018 RECOMENDED LIST (sefardim *) Must say kosher for Passover. Note: In general, OU-P” grocery items  with no heimish  hashgocha on package is usually a  preferred pesach product.

ASPIRIN-Walgreens only w/ bar codes 311917037424/ 311917037417
ALUMINUM FOIL- All year Hashgocha-Any
Baby formula- MATERNA from Israel (all w/ separate keilim) -J&J, Ross, similac LeMehadrin 1,2,3, Sunrise
Baking powder-Mishpacha, Bakers Choice, Gefen, Any OU-P
Borsht- Gefen-Mishpacha,Any  OU-P
Cake Cookies- oberlander,  Reismans Schick, Elegant, lilly’s, Chantilly, Bake master - not the raspberry jam.

Canned vegetables-Shop-rite Any OU-P, mishpacha, gefen
CANDIES- Bdatz Yerusalem, Rabbi Illowitz-Brazil, Any  OU-P
CHEESE, CREAM, BUTTER- J &; J, Mehadrin, Haolam, Norman’s, Givat
Chocolates,etc Chocolate chips-Mishpacha, Bakers Choice, carmit, Any  OU-P,  Seton
COCOA Powder- Hersheys OU no P required, cocoa mix-Mishpacha –Any OU-P

COFFEE INSTANT- Nescafe Tasters choice unflavored, Geffen also decaf, any  OU-P
CONFECTIONARY SUGAR- Mishpacha, Gefen , any  OU-P
CRANBERRY JUICE COCKTAIL & sauce-Mishpacha, Gefen, Kedem-Any  OU-P
CROCK POT LINERS- Geula, Fantastic, Reynolds-Any  OU-P
FISH- King of the Sea, Melech Yam, Dagim  Meal Mart, Fishy Neiman, Freund’s.
FLAVOR EXTRACT- Bakers Choice, Gefen
FROZEN VEGETABLES- Brocolli, Spinach, Cauliflower- Positive / kosher garden

Dag Yam- see salmon
Dried fruit-w/OU P, yumzee, manishtana, joseph Xavier, setton, not raisins or figs from any one. use Craisins-OU P.

Frozen strawberries, blueberries- only Kosher Garden. no others even w/ hashgocha
FRUIT CANNED-Mishpacha, Gefen, Any OU-P
Garlic fresh must be peeled &; rinsed-Frozen- Gefen, Any  OU-P
GRAPE JUICE- Mishpacha, Gefen, Kedem, Schwartz
GROCERY ITEMS- Mishpacha,Masbia, Hadar, Meal Mart, , Gefen, Any OU-P
Gold’s products with  OU-P-

HONEY- Mishpacha, Broad, Gefen, - Any OU-P
Horse Radish- Flaum, Tuv Taam, Any OU-P
Hotel for Pesach- ?????
ICE CREAM- Mehadrin, J&J, Kleins, not with strawberries, blueberries or raspberries
JUICE - Golden Flow, Mishpacha, New Square, Lakewood farms, Nature’s own (if made in Bayonne, NJ) Kedem

All Orange Juice- MUST BE FILTERED w/ 100 mesh PRIOR TO USE-Dvash, golden flow, new square, Lakewood farms, fresh n healthy, Tropicana, etc
KETCHUP- Mishpacha, gefen, - Any OU-P
KOSHER GARDEN- PRE-CHECKED VEGIES & Herbs, spinach, romaine, brocolli

KUGELS- Meal Mart
LEBEN, YOGURT- Mehadrin, J&J, Norman’s. Givat strawberry &; blueberry is from liquid-NO GEVINA BRAND

Lemon juice- Real lemon &; Lime OU no P required
LIQUOR-Slivovitz, Tam Pree, Carmel
MATZOS-HAND only- Pupa-Tzeleim-prefered, Yad Binyomin, komemious-hand matzah only, beit shemesh w/ skver

MACHINE MATZOS- Beit Shemesh only w/ she’aris Hashgocha.

Matzos- OAT- Only puppa tzeilim. All others, the oats are pre-heated don’t use!!
MACAROONS- Oberlanders, Gefen
MARGARINE-Eden, J&J, Mehadrin, Mothers, Haolam ,
Marshmallows-Elyon, Gefen, Golden Fluff
MAYONAISE- Mishpacha, Gefen,, Any  OU-P
MEAT- Fishels, Solomons, Noam Alle. N. American, Tevas-Rav Miller, Continental (Canada), Royal, Satmar butchers BP, Fltbs, Willy, Continental butcher Monsey, Kosher Village, Kosher west, NO- Tevya's,  Agri Star, Aarons

Bais Yosef Beef-  Alle Aurora / Treuth, Teva (not Tevya), fishels, Solomon's, Kiryas Joel, Noam

MILK-Golden Flow, Pride of the farm (all milked before pesach), New Square,
NUTS-Bakers choice, No Klein’s, Any  OU-P, Costco w/ OU-P, all unshelled nuts-no BTH, Nuts Galore
OIL-Cotton-seed, Roberts, Pereg, Manischewitz, Mishpacha, Masbia, Hadar, , Gefen, Nut-Ola-Any  OU-P- Safflower oil- OU-P
OIL-HAZELNUT / WALNUT- Taamon w/ aidah, Gefen, lieber- check dates-over a year may be rancid
OLIVE OIL-GEFEN Pesach-(made a production with hahgocha from press through bottling) Aida

Note: OU on olive oil is not acceptable
OU- Pesach list by

PARCHMENT PAPER-Geula, Any  OU-P or star-k p
POULTRY- Pella, Mehadrin, Skver, Kiryas Joel,  Birds Boro,
PICKLES- Flaum, Tuv Taam- Any  OU-P

Positive- pre-checked vegies &; herbs, spinach, romaine, broccoli, etc.
POTATO CHIPS, STICKS- Blooms NOT Bloomy’s, Schwartz, Liebers, Golden fluff
POTATO STARCH- Mishpacha, E&S, Gefen, Any OU-P
POTATOES-INSTANT/MASHED- Mishpacha, dependable, Any OU-P
PRALINE PASTE- Bakers choice-Any OU-P

*Quinoa- for sfardim w/ OU-P-None for ashkenazim- Aida & R’ Shlomo Miller says it’s Kitnious.
*RICE-For sfardim that use rice- LUNDBERGS
ROASTING BAGS- Geula, Reynolds
ROMAINE LETTUCE- positive- All others require washing &; checking  

No Romaine whole heads, No Romaine Hearts No Andy Boy even with hashgochas
Spices- Pereg , Mishpacha, Masbia, R&;L, Hadar, . ALSO  OU-P
Sardines-Melech yam, Dagim from morocco
Salmon- canned   "None”

SUGAR-White granulated USA W/ Pesach /Domino, Any OU-P
SALT non-iodized-W/ Pesach-ALSO  OU-P
SELTZER-UNFLAVORED-with pesach hashgacha-Any  OU-P
SELTZER FLAVORED-Any  OU-P, Vintage all flavors “P”
SOAP PADS- Mishpacha, Geulah, Gefen, Rokeach, Any  OU-P
SODA- American dry, Be’er Mayim, Caffeine free Coca Cola, Classic Cola,  Mayim Chaim, Mae Tovim, Pepsi W Bdatz, Seagrams, Sprite W/ PESACH - Any  OU-P- NOT DIET

TEA INSTANT-Swee-Touch-Nee, Wisotzky, Nestea, LIPTON-Any OU-P
TEA BAGS-Lipton, Pathmark, Shoprite, wisotzky, Gefen-Any OU-P
TOMATO PRODUCTS-Mishpacha, Gefen- any OU-P
TOOTHPASTE Personal items- Zohar, Adwe, Any OU-P
TOPPING-Eden, Mishpacha-VANILA SUGAR-Mishpacha, Bakers Choice, Gefen- any OU-P
Tuna- Shop-Rite Any OU-P,Dagim, Mishpacha, King of the sea, Melech Yam, Season, Star-Kist  OU-P

VEGETABLES CANNED- Mishpacha, Gefen-Any OU-P
Vinegar Balsamic- KEDEM Not Bartenura-
VINEGAR- Mishpacha, Kedem any OU-P
Water- OU-P

WINE-Carmel, NYS Kedem w/ Tzelem, Dalton.
ALL WINES- Check that no wheat paste was used as sealant for the wine-barrels-Gluten-Free

Saturday, March 10, 2018

Alert- Re: Barrilla sauces

Barilla sauces uses dried herbs and fresh (frozen)  herbs.
The herbs are to be considered "muchzak".

We have concerns re: the fresh frozen herbs re: infestation.

Barilla refuse to say which sauces use the fresh herbs, therefore it's recommended not to use any Barilla

Thursday, March 08, 2018

Another UPDATE: Don't buy any A & B Fish products !!!! (A&B throws their 35+ year Lakewood distributor under the bus).

Don't buy any of A & B fish products,
till they reinstate their Lakewood distributor of 35+ years.Anonymous A
nonymous said...

A&B stole his business, his customers, etc.
He was not a "salesman" for A&B, it was his route and customers.

Would you trust A&B for kashrus?

Don't digress from the issue at hand by adding tangential slander and Lashon Harah. The A&B issue is symptomatic of deeper social ills in Lakewood that have to be addressed and redressed. The fact is a distributor made A&B a household name in Lakewood and made it the gefilte fish of choice. It was borne of much hard work, sweat and tears. To take it away and start direct distribution now under duress of those who don't feel a need to be loyal or Mokir Tov is scandalous. A&B fish gets an "F" if they carry through with the plan

NPGS is an accomplice to these tactics.
NPGS is guilty  of complicity in going behind the backs of distributors, manufacturers.
NPGS [& their co-conspirators] uses kashrus questions to gain confidential information and manufacturer the item on their own.
Would you trust his kashrus?

Mon May 01, 07:39:00 PM 2017

May one trust their Kashrus?
                                        We think, NO!

Friday, March 02, 2018

ALERT: Alfasi wine

On the Alfasi wine Reserva  in English it says "MEVUSHAL"
In Hebrew it states non-mevushal. 
The bottle states that it will improve with age in the bottle-Mevushal doesn't improve with age in the bottle-
So it is in fact a "non-mevushal wine".

UODATE::SHOCK: Passaic ‘Glatt Kosher Restaurant’ - Has Been Selling Non-Kosher, and infested vegies- need expert Rabbis to ID treif

KCL can't spot treif

According to PCK and their Mashgichim, the restaurant used Bodek pre-checked vegies. (as the mashgichim were only qualified to check scallions, celery, some herbs, etc.) Hopefully it wasn't Rabbi Eisen's methods.

Yudel Shain's research indicates that the restaurant also served "unchecked" broccoli and other vegies that require Bedikas. The Chinese managers / workers or rather "owners" bought at cosco and other outlets, Brocolli, Chinese leafy vegetables etc.

There is  very good reasons that the OU refuses to certify Chinese restaurants owned by non-Jews. This restaurant was owned and managed by non-Jews.

All indications from an experts point of view indicates that unchecked vegieies and Treifas was indeed served at this restaurant. Keilim should be koshered.

Yudel Shain studied chinese cooking and Bedikas Toloyim  prior to certifying a number of non-Jewish owned Chinese restaurants.
It seems that the Hashgocha system was at fault.

THE KASHRUS ADMINISTRATOR SAID "HE CAN'T TELL ME WHAT HAPPENED AS YOU MUST UNDERSTAND CERTAIN ISSUES ARE CONFIDENTIAL". I'm sorry but that is unacceptable in such an instance. I have more on hand experience in this are than most others in kashrus. Therefore, I investigated and concluded that "this must be dealt with as a restaurant that was serving "TREYF".... 
Rumors have been swirling on social media the past few days regarding the sudden closure of the “Jin Glatt Kosher Chinese & Sushi Restaurant” in Passaic, NJ. Many people were claiming that non-Kosher food was used by the establishment, while others claimed the store was closed just due to a health violation.  Sadly, it appears that this is more than a “health violation”.

Wednesday, February 14, 2018

Why are so many leaving Lakewood Matzah bakery?? including sfardim &

NO KCL? and  Roshei Yeshiva buying matzos there? es past nisht

                Roshei yeshiva say          "Nuhr far di einekelech"!

Besides the  ones that need their picture in the paper! (with the plastic apron) and of course the price??? 

On the other hand, If kashrus is everything? use Puppa-Tzeilim Bakery in Willy.
Note: Satmar / Broadway redid their entire bakery-check it out

The Lakewood Matzah Bakery is actually "kosher self-certified". "Bake your own Matzah". Their big draw is "chaburah". חבורה היא מכה הכתובה בתורה ר"ל

Lakewood Matzah Bakery Chasidish Hashgocha is only on the wheat that it wasn't חמץ when it was cut

The chasidish Hashgocha does not include;
The finished matzas.
21-22 minute matzos.
The Oat matzos.
The bakery in General.
Non-kashering after Oat Matzos.

  הרה"ג ר' משה שטרנבוך  and the Minchas Yitzchok have negative teshuvas re: using Oat Matzos on Pesach, especially the ones used by Lakewood Matzah bakery.

NOTE: Caveat emptor= Buyer beware!
Lakewood Matzah bakery is for show n tell & photo-op,
Get you picture in the shopper, voice, scoop, etc

Puppa tzeilim is the place for kosher matzos, including their oat matzos.
Their Oats are not steamed or heated at all.

UPDATE: "1" stop matzos-Only in Lakewood- some of the ATTRIBUTES

They run a very secretive business-holier than thou!

All of Their matzos are put into the oven within 22 minutes from when the water comes in contact with the flour. Sorry if you thought that it must be within 18 minutes- This is Lakewood.

The oats for the Oat Matzos are "steamed / heated to 250F for 10 minutes.
NOTE: They claim that it's not heated, yet they decided to make the machine Oat matzos without timely cleaning because the "oats" can't become chometz anyways-"because they were heated / steamed already."

The 2 Hahgochas on the boxes are most probably that the box & the string don't contain starch.

Don't think anything is wrong, it's just you haven't smelled the coffee yet.
With all of their attributes, you don't have to feel pressured to use their matzos even with a cheap price, You could always try one of the other bakeries that go  !על פי מסורה

 The KCL used to be the hashgocha on the Lakewood matzah Bakery, the bakery saw through their politics (not kashrus) and threw them out.

Pesach matzos- Hand and machine- Oat, etc

Oats have a bitter enzyme that must be neutralized. The method used is by heating the Oats and the internal moisture will steam & neutralize the bitter enzyme. By the Gluten Free Matzos made from Oats, they are heated on trays in a tunnel oven. They are heated to 250 F +- for ten minutes. The process may cause the oats not to be acceptable for pesach matzos-Talk to a knowledgeable Posek.
Note: The Lakewood matzah bakery says their oats are not heated at all. It may be that they are just unaware. Based on our information, it's heated as stated above.

May one use Matzos that went into into the oven approx. 22 minutes after the water was poured into the flour. Some claim that they count the "18 minutes" from when it gets worked into a dough, which is actually 22 minutes.  All for the unsuspecting yeshiva leit.

The only recommended machine matzah is the Beit shemesh chaburah machine with only Bdatz She'airis yisroel.

Others claim that there is a written teshuva on this issue, but they don't want to give it out.
Reb Chaim Shmulevitz, Z"L writes by Mechiras Yosef, a psak that can't be publicized is "botul" and has no halachic validity. So there is no written teshuva per se.

Normal process at an Israeli facility that produces machine matzos is to stop & dismantle & clean the machines every 18 minutes. Normal clean-up & dismantle take 25-35 minutes, an expensive procedure. In order to economize and give Lakewood Yeshiva leit an affordable machine matzo, the matzoh bakery was instructed to dismantle, etc only once an hour, thereby bring down the cost per hour, hence they could sell the matzos for less to the unsuspecting yeshiva leit. Are they still calling it 18 minute, or mehudar?

Tuesday, February 13, 2018

Pineapple How does it grow? - ברכתו האדמה

Update: Alert: Aisle 9 Lakewood- KASHRUS ALERT

RE: Their pre-checked vegetables... AND PREPARED FOODS-should not be used. They are clue-less in infestation.

Rabbi Shmuel Spiegel, Shlita et al Posted a sign that one should must re-check (by an expert) the Aisle-9 pre-checked vegetables. 
[Therefore do NOT eat any of their checked vegies]


Sunday, February 11, 2018

a must see video

Rabbi Belsky on Kashrus "minhag amerika"- Update

Rabbi Belsky exclaimed that the fault of the low standard of kashrus in America is due to the  fault of
the "STAR-K",
including the following;

The Star-k's "light-bulb" Bishul yisroel- Reb Shlomo Zalman said it's also the cause of Intermarriage.

Shechita-  The OU would have upgraded the Shechita standards and addressed more of the concerns of Shoichtim and mashgichim if not for the fact that the Star-K would then move-in and take over the plant and of course make a disaster of the kashrus-they've proven it many times over.

Pesach products- The OU policy was upgraded that there was full time mashgichim at Pesach productions. Along came the Star-K and told the companies "Star-k" does not require full time hashgocha for Pesach productions, so the OU had to buckle.

Chinese products- The OU knows the problems of certifying Chinese foods products and expense of proper Hashgocha in China and therefore they instituted a very strict hashgocha. Along came the Star-K to the Chinese scene and proclaimed "it's over-kill", we could practically give a Hashgocha without so much as inspecting the facilities. A letter on Company stationary is sufficient.

Shabbos- Food service Hashgochas include the laws of v Shabbos, Bishul akum, etc. The OU instituted somewhat proper halachik standards for food-service. Along came the Star-K with their kullos, Rare prime-rib may be put into an Oven Shabbos morning by a non-Jew. Convection ovens do not need to be by-passed for Bishul yisroel purposes.

The Star-k certified ovens, refrigerators are designed that the Shabbos observant consumer is transgressing Biblical restrictions.

Infestation- The Star-K may preach some form of adherence to the laws of prohibiting consuming infested fruits & vegetables, but in fact they laugh it off completely.

The Star-K certifies Cholov akum (aka-treif) products via their star-D .


Saturday, February 10, 2018


New Age Missionary outfit "Hippocrates Health Inst." targets Orthodox Jews in Monsey next Tues. 

BSD-30.Shvat, 5778

Hippocrates Health Institute is one of the oldest New-Age missionary outfits in the US.

It's been targeting Orthodox Jews for many years.

The HHI event set for Nanuet, NY next Tues. is exceedingly dangerous, because it is deviously designed to dupe naive Yidden who are NOT the New Age type, and therefore not seeking problematic therapies or ideologies.

We have an obligation to alert those who would avoid it if they'd only know.

And their nisayon is made harder due to other frum yidden enabling New Age missionary work in our communities.

Unfortunately, where there's money to be made, there are usually a few Orthodox natives willing to dupe (themselves and) their friends and associates into falling under the influence of Minnim and Epikorsim.

Please spread this information widely.

(Some more relevant information is available in the Sefer "Rav Belsky on Alternative Medicine" regarding New Age Medicine, etc.)

The family you save may one day become your own.

A good Chodesh.

Rabbi Noson Shmuel Leiter, Executive Director,

Tomim Tih'yeh,

c: 845.642.1679

f: 914.268.9012