A Visit to a Jerusalem Matzo-Baking Factory

At the "Yehuda Matzos" bakery in Jerusalem, 200 workers are working three shifts as they rush to churn out an estimated 3,000 tons of matzos, or flat, unleavened bread, before Passover, April 4.

This family bakery was established more than 90 years ago in the ancient Jewish city of Safed.

At this automated Jerusalem facility, flour is stored in three 30-meter-high silos, each with a capacity of 200 tons.

Owner Dovid Ludmir stresses that his matzos consists of only two ingredients: flour and water.

Holding true to the prohibition to produce leavened bread, the bakery ceases all production every 18 minutes, so as to prevent any dough from rising. Workers hose down all bins and vats and use pressurized air-dusters to ensure that no dough particles will accumulate.

The rigid process is both meticulous and all-encompassing.

Yehuda Matzos begins its Passover baking season some five months before the festival. According to Mr. Ludmir, it ships to scores of countries outside of Israel.

Video shot by Mordechai Twersky.