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  z’tl declared, “Every single chumrah that can possibly exist in industrial matzoh production, I have instituted in my bakery.” 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’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’s own well for the “mayim shelanu”.  (see: Mishpacha (English edition) , 13 April 2011, pages 56 – 67)

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)