Reb משה שטרנבוך in חלק ד' דף צ' also seems very concerned about the use of machine Matzos on Pesach.
The ovens commonly used are known as "cracker-ovens". Ther are not at all like the ones that were used years ago which were relativly short ovens, and the dough was in direct contact with the hot stone or metal floor.
A cracker oven is usually some 100 feet long with a minimum of 3 stages. 1st stage is what is called "spring", because the temperature at this stage is low enough that the natural yeast does not die & the dough can rise or spring.
The 2nd stage is a high temperature of short duration, and it gives color to top & bottom. At this stage the interior is still moist.
The 3rd stage is the longest stage of a lower temperature that "dries" (not bake) the interior of the Matzoh.
The Matzos is on a wide mesh and the baking is from the heated air temperature, not from direct contact with the stone or brick oven floor.
3 comments:
1. It should be possible to obtain the same machines that Shtein/Viener used back then that were apparently good. Why isn't being built or obtained?
2. The Badatz has been giving a Kosher L'Pesach hechsher on machine matzos for over 10 years already, so how can it be that the Badatz's Rav Shternbuch is opposed?
What happened ? No one paid you off this year?
Last year you indorsed Bet Shemesh machine matzos. Are they no good this year? Are they using a cracker oven?
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