Hometown (or Almost) Matzoh is on Passover Tables

Matzoh has a long history and a short rising time. According to rabbinic law, once flour is combined with water, matzoh dough must be kneaded, rolled and baked within 18 minutes. Otherwise, the dough will begin to rise and is no longer considered appropriate.

At Manischewitz's Newark headquarters, where sheets of matzoh are baked throughout the day, the clock is always ticking down those 18 minutes. The pristine factory is white and silver, as white matzoh dough rolls efficiently along an aluminum "assembly line."

The dough ends its journey boxed and labelled, ready for holiday meals.

Chag Sameach.