<p class="MsoNormal" style="text-align: left; line-height: normal; margin: 0cm 0cm 10pt;" align="left"><span style="color: black; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;"><span style="font-size: small;"><span style="font-family: Times New Roman;">There is almost no limit to the number of chumros that one can do when baking matzos for Pesach. The late Satmar Rebbe, Rav Yoel Teitelbaum <span style="mso-spacerun: yes;">&nbsp;</span>z&rsquo;tl declared, &ldquo;Every single chumrah that can possibly exist in industrial matzoh production, I have instituted in my bakery.&rdquo; These included: discarding wheat if the slightest scent of onion or garlic could be detected in it; the wheat could only be reaped between noon and five o&rsquo;clock in the afternoon; the farmers were forbidden to drink water (despite the intense heat) whilst harvesting; there was absolutely no trace of salt or other chemicals in the water drawn from the Satmar&rsquo;s own well for the &ldquo;mayim shelanu&rdquo;. <span style="mso-spacerun: yes;">&nbsp;</span>(see: Mishpacha (English edition) , 13 April 2011, pages 56 &ndash; 67)</span></span></span></p>

<p class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="mso-bidi-font-family: 'Times New Roman'; mso-ansi-language: EN-US;"><span style="font-size: small;"><span style="font-family: Times New Roman;">For many decades matzos have been hand baked in Komemius in Eretz Yisroel, and numerous chumros have always been incorporated into their preparation. These include: covering the tables with brown paper guaranteed free from starch; making sure that the flour and dough never come into contact with metal; that the jute fabric in which the wheat is delivered has undergone a thorough examination to ensure that it is free from chametz; and that no plastic utensil is to be found anywhere in the bakery. (Mishpacha, English edition, 7 December 2011, page 44)</span></span></span></p>