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.
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.
