The situation is actually even worse then I described. According to R' Yossi Shteinberger a Kashrus expert it is impossible not to eat chametz that was sold to a גוי.
Flour in Israel is very low in gluten and therefore won't rise well unless gluten is added. All bakeries add gluten to the flour in all baked goods.
There is no gluten produced in Israel, it is all imported mostly from Germany, France, and China. Gluten by definition is חמץ גמור. Because it needs to be imported gluten must be SOLD to a Goy over Pessach; unless the bakeries want to close shop for a few weeks waiting for a new shipment. Since they start making bread literally a few hours after Pesach is over they must be using gluten that they sold to a גוי.
Therefore, even if the bread says baked after Pesach from flour that was ground after Pesach, the gluten was most definitley sold and therefore you are relying on the sale to a גוי.
In other words they are pulling the wool over your eyes. They say that it was baked after Pesach from flour that was ground after Pesach but conveniently leave out the bit about gluten that was sold.
Source: בלון ושמו אחר הפסח
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