Why Exodus Matza is the most Kosher of Them All
Shemurah means “guarded”. Shemurah Matza, refers to Matza that has been guarded by a Jewish adult to provide utmost vigilance and ensure that there is absolutely no risk of it becoming Chamets and also that it is manufactured for the purpose of the Mitzvah of eating Matza.
EXODUS MATZA fulfills the most demanding stringencies and is available as Shmurah Matza, made from wheat that has been meticulously monitored from the time of its harvest, and is identified as Exodus Shmurah Matza.
EXODUS MATZA is also available as Shmurah Matza, made from wheat that has been meticulously monitored from the time of its delivery to the mill, its storage and milling. This Matza is identified as Regular Matza.
Hiddurim, Special Concerns for Excellence
EXODUS MATZA, to the best of our knowledge, sets the highest standard that all other Matza, both hand and machine, can not match. There are two requirements that are most difficult to achieve:
Matza must be made in the least possible time -
EXODUS MATZA has completed its baking before the average machine Matza has even been through the first of its many rollers. It is also made far more rapidly than the average hand Matza.
Dough must not be idle for even one moment -
EXODUS MATZA is manufactured from dough that is vigorously “worked” for all but only seconds of its life as a dough. more
On the other hand, machine made Matza dough is idle for long periods as it is conveyed from one roller to another.
In some hand made Matza bakeries they rely on slight shaking of the dough to satisfy this requirement. For example, the Matzos are inserted into the oven on a wooden pole. Often the pole is loaded with 4, 5 or even 6 rounds of dough. Whilst the full complement of rounds are being prepared and loaded the first loaded round may be kept waiting for 40 seconds. In the better bakeries they twiddle the wooden pole in order to “keep the dough moving” but this is far from ideal.
The Halacha is very strict about this, determining that all the idle seconds of the doughs "life" accumulate into one comprehensive total.
EXODUS MATZA may be combined with or soaked in any liquid without risk of transgressing the custom of Gebrochts. It can be added to soup or allowed to absorb the fish or meat sauce.
This is so since it is made from a dough that uses adequate water, unlike hard machine and hard hand made Matza dough which uses very little water. With adequate water in the dough, you can be sure that all particles of flour have been kneaded into the dough. There is absolutely no risk that any flour particles have remained isolated and not been kneaded into the dough, so there is no risk to suggest a problem restricting the use of EXODUS MATZA for Gebrochts.
There is another important advantage of adding more water to the dough. Dough will become warmed through friction when being kneaded or mixed. The drier the dough the greater the friction. Soft Matza is made with a soft dough and is mixed with slow horizontal spiral kneaders. The dough remains cool throughout the process.
It is clear that there is no difference between an ordinary water cracker and a hard Matza other than the considerations of speed of manufacture. Why is it then, that we make different blessings on the two: HaMozi for Matza but Mezonot for crackers?
The Halacha clearly states that a regular bread dough if baked into flat hard wafers is no longer "HaMotzi - bread" but Mezonot, HERE. This is yet another proof that Matza is not supposed to be (and throughout our long recorded history never was) a hard wafer but a soft chewy Laffa or Pita.
It is only in recent times that the modern day rabbis began explaining why Matza is HaMotzi: (1) (2). All the authorities until recently never bothered with the question because they did not have such a question: they used soft Matza.