Continuation of matzah bakery tour… We continue our tour here… and the action is about to start, as the dough kneader reaches for a bag of pre-weighed fresh flour. The maztah must be absolutely unleavened. Fermentation begins just over 18 minutes from the time the flour and water touch each other. Therefore they are kept strictly apart. The entire process, from the time the water and flour mix, till they are removed from the oven is up to 16 minutes in actuality! The freshly drawn well water will be poured onto the flour through one of the two windows seen here. Waiting for the signal to begin… Opening the flour Pouring it into the meticulously cleaned bowl, which cannot contain even a trace of a previous dough. Ready… Here comes the water… The extremely speedy mixing begins. I am a semi-professional baker, and could not work at that speed. Dough being removed to kneading table… This bakery invented this tool for kneading the matzah dough extremely quickly. It is used around the world. Rolling into a cylinder, to be cut into portions… Which will be tossed… To the women who are waiting to… start… rolling the dough. Several men with long paper covered poles (13 and 26) wait to immediately take the rolled dough… to be perforated. There goes the dough again….