Matzo production happens year-round at the 125-year-old Manischewitz factory in Newark, New Jersey, but goes into overdrive in anticipation of Passover. The matzo noshed on during Passover is made months before, in the fall of last year, when the factory uses 25 tons of flour; 2,000 gallons of water; 23 workers; and five rabbis to make 31,000 boxes of matzo (!) in one day. Manischewitz let us peek the matzo-making process, which starts as a big dough ball.
Check it out in the slideshow, and watch this video from the Jewish Daily Forward.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.