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What gives the difference in taste between various Matzah bakeries? With all using the same few ingredients, what exactly is making the difference in the finished product?
I think a lot of it is psychological, but factors like the materials in the oven, duration of baking, and thickness probably play a role
Flour and Water all have slightly different tastes.es.
You can look up where they to taste tests of different cities and even bottled water. The minerals and other factors affect the taste.The Chareidim bakes very thin matzos easy to eat and digest with a very good taste.
where the wheat is grown and where the water comes from, but the taste is so minute that you can not tell the difference in a blind study.
Each bakery the flour is different amounts between white and black flour that completes the making of the matza that not only changes the taste between others but also the color of it cause the flour is between black and white flour and the percentage of each and they keep changing it
“…you can not tell the difference in a blind study..”
Well, actually you can.
In a recent blind taste test conducted by a reasonably well known food magazine, eight (non-shamurah) kosher-for-pesach nationally market matzoh varieties were evaluated for taste. Listed from highest to lowest score achieved, they were: Yehuda Whole Wheat Matzos, Streit’s Matzos, Yehuda Matzos, Streit’s Whole Wheat Matzos, Manischewitz Matzos, Manischewitz Whole Wheat Matzos, Osem Whole Wheat Matzos, Osem Matzos.
In the blind taste test, judges compared the flavor, consistency, and appearance of eight types of matzohs (four plain and four whole wheat). All were sampled without spreads or added flavors. There were distinct differences according to the judges. The best overall winner, the Yehuda Whole Wheat Matzo was the unanimous choice by all the judges. Everything from the prominent rectangular holes to its popcorn-like smell won tasters over. “Not only is this one perfectly toasted, but it’s slightly sweet, and quite substantial” it was noted.
At the other end of the spectrum by a large margin were the were the plain Osem Matzos which lived up to the characterization of “bread of affliction”. Everything from the paint-like smell to the unidentifiable aftertaste made eating this variety unpleasant.iWhere they get their wheat from…?
I disagree. One of the Ukranina brands was actually the crispiest and we were very disappointed not to be able to find any.
Chareidim matzos were great but also very very expensive. I switched to a less expensive brand that is almost as good but saving a ton of money.
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