FRIDAY, APRIL 19

Bake matza for your Seder,
starting 11:30 a.m., done by 1:15 p.m.

 

Baking matzat mitzva, the matza to be used for the fulfillment of the requirement to eat unleavened bread at the Pesah seder, can be done only (or preferably) after the prohibition against eating or possessing hametz (leavened items) has begun, namely, the afternoon before the Pesah seder. Grain (wheat, barley, oats, rye or spelt) is milled in a cool, dark, dry area of the building on the night before (i.e., about 24 hours before) the seder. The flour is secured (“shemura”) from moisture and heat, or any conditions that could promote leavening or other contamination. Water is drawn that evening as well to insure it is cool and clear for use on the afternoon of matza baking. Chief Matza Bakers have studied the Shulhan Arukh and other codes to insure the rules for matza baking are strictly followed. During baking, the process is scrupulously monitored and each matza is continuously inspected.