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Mar 25, 2021

The Eida HaChareidis has put out a notice regarding the chumra or hakpada that has become trendy over the past several years of abstaining after Pesach from consuming chametz that was sold over pesach. People who follow this custom insist on seeing on the packaging of the food item a notice that it is made from flour ground after Pesach.

As far as I know, the Eida Hachareidis is not strict about this and does not insist on food under its supervision to be produced from flour ground after Pesach (correct me if I am wrong). 

The notice says that some people are machmir on themselves to not purchase after Pesach chametz from flour that underwent a process of cleaning via a light stream of water before grinding.

The Eida says that some flour ground before pesach is ground dry, without undergoing that process using water. Such flour has the same exact status as flour ground after pesach.

I am not sure how helpful such a notice is. How is anybody supposed to know if a flour product is made from this flour or that flour, if ground before Pesach? Regardless, if there is a way to know, and if you are strict about this, the Eida says you can also eat from flour ground before Pesach if it was ground dry.

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  1. Because it's a chumra (not to sell chametz or even rely on it where there is a big hefsed for the business) on an issur d'rabanan. Since any safeik d'rabanan is l'kula, for sure a chumra.

    1. It's actually more kal than that.
      It is perfectly understandable not to rely on mechiras chometz during Pesach, since we are talking about the de'oraysah of bal yiraeh/bal yimatzeh.
      Chometz she avar alav ha Pesach is a knas derabbanan according to R. Shimon,* whom we hold like.
      If we are talking about someone else’s chometz, if they have what to rely upon (i.e., mechiras chometz), which many Rishonim did rely on, then there is no room for a knas.
      So there is little basis to be machmir not to buy such chometz after Pesach.
      * R. Yehuda holds, OTOH, that not only is it deoraysah, but any Chometz that was in existence during Pesach, even if owned by a goy, is assur. Contemplate how hard life would be if we held that way.

  2. Conditioning wheat is not for the purpose of cleaning, it is so that the bran can be thoroughly removed. Here is what Miller Magazine says:

    "Conditioning is the critical part of wheat preparation system for milling. Conditioning process is adding water (or worm water if the wheat or weather is cold) to the wheat and followed by a rest period in tempering bins until the added water penetrates the kernel and reaches the optimum moisture distribution which helps to prepare the wheat for optimum milling. “Tempering” is a term refer to the rest period.

    If the wheat is milled without conditioning the bran becomes brittle, and turns into small particles during milling by the roller mills, which contaminate the produced flour. Therefore, the produced flour ash content will be high. Milling energy will be high, the damaged starch of produced flour will be high, it will produce sticky dough, and its baking qualities would be low.

    Whole wheat flour is sometime produced by milling wheat without conditioning."

    Most kashrus organizations view the miniscule amount of moisture as not creating chametz gamur. Evidently, there are those that are less sanguine. Tomato, tomahto.

  3. By the way, they don't really mean "worm water." They mean "warm water." We have enough issues with tolaim as it is.


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