הChelek 5
- Do not make matzos out in the sun, even if the sky is overcast with clouds. The daylight speeds up the leavening process. (ShA — MB )
- You can either wait until sundown or make the matzos indoors. But even indoors, the minhag is to pull down the window shades because glass window panes do not help to protect the matzos. (MB , )
- If you need to transport the matza dough, the water, or the flour — cover it with a cloth before taking it out under the sky. Do not reuse the cloth many times because there may be a bit of dough stuck onto it that already became chometz. (Rama — MB )
- Do not knead matza dough near the mouth of an oven. Make sure to open doors and windows to cool the building before kneading the matzos. (ShA — MB )
- The matza baker is forbidden to delay the unbaked matzos on his pole near the oven while chatting with friends. Meanwhile the matzos get warm and chometzdik before being baked. (MB )
- Do not leave matza dough unworked even for a moment. You must keep kneading the dough. It is not enough to beat the dough with a stick again and again in the same place. (Rama — MB )
- The utensils used for preparing the matzos must be scraped constantly during the process to remove any stuck-on dough. (Rama )
- After kneading two or three loaves, the kneader’s hands and bowls should be washed and dried before 18 minutes transpire. The minhag is to have 2 bowls. (MB )
- All hands contacting the dough should be washed and inspected every 18 minutes. Likewise, all rolling pins, hole punchers, and baking poles should be changed every 18 minutes. Work-table covers should also be changed by that time. (MB , )
- It is proper to appoint a mashgiach at the matza bakery to oversee all of the above. (MB )