製造無酵餅

正統的猶太教派正在忙碌的預備逾越節無酵餅.

麥子先要儲存一年, 然後磨成麵粉.

把麵粉倒進大的容器, 並且壓出寬闊, 如紙的薄片.

於薄片中打孔, 可防止無酵餅於烤爐中脹起.

用機器切成方型, 送入烤爐.

出品經檢查之後, 包裝便可完成.


耶路撒冷郵報 http://www.jpost.com/JewishWorld/JewishFeatures/Article.aspx?id=264338

Haredi (ultra-Orthodox) men in Jerusalem were busy this week

preparing matza for the Passover holiday.

Dozens of men at the Beit Israel factory in Mea Shearim were involved in the process,

which begins with the use of large machinery to grind wheat.

The wheat is harvested and stored for one year,

and then the ground wheat is turned into dough,

which is used to make the unleavened bread.

Workers feed the dough into vast processors.

Moments later, broad, paper-thin sheets of dough emerge on conveyor belts.

The sheets are perforated in order to prevent the dough from rising,

then cut into individual squares.

Minutes later, the crispy crackers emerge from the ovens, where they cool down,

undergo inspection  and are then packed into cartons.