Tuesday, February 14, 2017
How many Matzos to the pound, i$ your true co$t
3- Mix of whole wheat w/ White? What ratio, what effect does the whole wheat have?
4-Ratio of water to flour? Why?
4a- Ideal outdoor temperature & humidity? Why?
5-Kneader (knetter) and gloves? pro / con.
6-change bowl (& gloves) after every dough? How often should it be changed?
6a- How often should the dough divider blade be changed?
7-Negative pressure ( and vacum) above & to the side area of kneading bowl?
8-Finning-pro / con.
9- Finning by metal bar V by hand?
9a- Difference in dough temperature?
10- Metal table, stone, or wood covered w / paper?
11- Metal rolling pins V wooden ones?
12- Maschil / Gomer V one doing beginning to end?
13- Reddlers- wide ones V narrow ones.
14- Reddler table, metal, stone, wood?
15- Thick paper V thin paper?
16- Reddlin on same spot on paper or should paper be moved constantly?
17- Reddlers should be burned out? How often? How often should they be changed?
18- How many matzos to the oven Re: Shi'hias?