What makes the freshest matzo?
The Freshest Matzo
For You And Your Family
I just got back from the matzo bakery.
Don’t worry, we are not in full production just yet.
I was there for a small 12 pound test run. Test runs help the bakery know how much water we will need when it comes time for the production bake. Every year, we negotiate with the bakery to start our production as close to Passover as possible. This is how we ensure that our matzo is the freshest on the market. It’s a little known fact, but most large scale bakeries begin baking matzo soon after SUCCOS, which means their matzo has been sitting in a box for months before it makes it to your Seder table.
Did you know that our matzo is stone-ground? After milling, our flour is left to cool for 5 days before it is baked. Most other matzo producers mill their wheat soon after harvest, meaning that it is spending months oxidizing and losing nutritional value before baking.
Do you want the freshest matzo?
Do you want to support Yiddish Farmers?
The last day to place your order is February 20th! Don’t wait until the last minute.
Don’t Delay and Place Your Order (http://www.organicpassover.com) Today!
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