People have been baking matzot for generations. Overtime, matza factories became industrialized. Yet, in the world of handmade matza factories, there have been a number of new and innovative pieces of equipment that have been added to streamline the matza-baking process and to make the experience more efficient. Today, we're going to explore the behind the scenes of a handmade matza factory.
The Yiddish word for this table is "feener." This stainless steel table with a heavy pounding arm is used to make sure the water is fully incorporated into the flour.
These stainless steel rollers can weigh up to 2 and a half pounds and are used to roll out the dough into matzot.
A modern twist on a "sheeter". Much like a pasta machine, this serves to take the dough that has already been rolled out and shaped and make those matzot even thinner.
This year our matza factory added a "ring". Usually used by bakers to make a perfectly round cake, we use it to make perfectly round matzot.
In Yiddish it's called a "reidler," this makes the holes in each matza to ensure that the dough doesn't rise during baking. This Matza roller was a staple until matza bakeries became industrialized.
Check out an 18th century matza roller: https://thejewishmuseum.org/collection/15447-matzah-tool-matzah-roller
The temperature of the oven hovers somewhere around 1000 degrees Fahrenheit. It takes the average matza under 30 seconds to be fully baked.
