What makes our matzo KOSHER?
The Highest Standards of Kashrus
While a lot of people know that matzo must be baked in no more than 18 minutes to be kosher for Passover, there is actually a lot more that goes into ensuring the kashrus of Yiddish Farm’s Eretz-Goshen Matzo Shmura.
This year we are proud to be under the supervision of the Kof-K. Rabbi Daniel Senter as well as Dayan Katz of Lakewood have been involved in every step of our process from pre-harvest through baking.
That’s right, our kosher supervision starts way before our harvest.
Besides letting the matzo dough sit for too long in the bakery, the wheat itself could disqualify it from Passover use.
How? Pre-harvest sprouting. When the grain reaches maturity, it could actually sprout on the stalk if it exposed to excessive rainfall! When the grain sprouts, its is actually considered chometz.
I have spent the past 3 seasons consulting with learned expert rabbonim to learn how to identify sprouted grain. Just like many halochos, it is not as easy to understand as it may seem (rarely will one see an actual blade of wheat grass in a bowl of grain, it is a much more minute change).
In order for our matzo to be certified kosher, we bring in an expert moshgiach from the Kof-K to supervise the entire process. We work with certifying agencies so that people like you know that our claims: Kosher and Organic are more than just hot air. We take kashrus and, lehavdil, organic standards very seriously, and that’s why we take on additional costs so that the public doesn’t just need “to take our word for it”.
After the on-site inspection, wheat samples are then brought to Lakewood for a final rabbinic ruling. Once we get the greenlight, we can then start preparing our machinery. All the nooks and crannies of our combine are vacuumed clean so that no grain from last year’s harvest is present in the machine.
Moshgichim from the Kof-K, as well as from the bakery that we rent, then come back for the actual harvest, inspecting the combine as well as the field again.
Before I turn on the harvester I set an intention for the harvest by saying the words “L’shem Matzos Mitzvah” This translates to roughly: [this harvest is] for the sake of the matzo mitzvah.
The harvested grain is then transferred to our storehouse where it is dried under lock and key.
Throughout the drying and storage process, the moshgichim return several times to take addition samples. They want to ensure that there hasn’t been any sprouting in the bags, after harvest.
Before milling, our mill must be taken completely apart, scraped and blown clean under rabbinic supervision, and even after that the first bowls of grain to go through must be discarded.
When we start baking, our flour and matzo will be under the strictest supervision as well.
In short, our matzo is VERY KOSHER. Tell your friends and family, yes even that cousin who brings his own Tupperware for Thanksgiving.
Yisroel Bass, Co-Founder and Farm Director
The last day to place your order is February 20th! Time is ticking!
Don’t Delay and Place Your Order (http://www.organicpassover.com) Today!
Copyright © 2016 Yiddish Farm Education Center Inc., All rights reserved.