Chef's Finest
Chef's Finest Medium Matzoh Meal, 25 Pound
- 25 pound
- Breadcrumbs & Seasoned Coatings
Chef’s Finest Medium Matzoh Meal delivers a consistent medium-grind texture that works as both a breading and a baking ingredient. The 25 pound bulk package is built for commercial kitchens, caterers, and high-volume home cooks who need reliable performance across fried coatings, matzoh balls, kugels, and Passover baking. Naturally simple and versatile, it fries to an even golden crust and binds mixtures without weighing them down.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| UPC | 086631947129 | |
|---|---|---|
| GTIN | 00086631947129 | |
| SKU | 501128 | |
| Category | Breadcrumbs & Seasoned Coatings |
Product Highlights
- Medium grind for balanced texture, finer than coarse meal and heartier than fine meal
- 25 pound bulk size, cost-effective for high-volume kitchens
- Made from ground unleavened bread with minimal ingredients
- Suitable for Passover use and year-round cooking
- Works as both a breading and a baking ingredient
Uses
Coating and breading: Use as a breading for chicken, fish, pork, eggplant, and other fried or baked proteins for a golden, even crust with a light crunch.
Binding and filler: Mix into meatballs, meatloaf, gefilte fish, and veggie patties to hold shape and absorb moisture during cooking.
Kugel and stuffing: Incorporate into potato kugel, noodle kugel, and holiday stuffings where the medium texture adds body and a tender crumb.
Matzoh ball preparation: Combine with eggs, oil, and water to form matzoh balls for soup; the medium grind produces balls that are tender inside with slight texture on the surface.
Baking: Use in cakes, cookies, and crusts that call for matzoh meal, particularly during Passover when leavened grain products are not used.
Who Would Benefit
- Commercial kitchens and restaurants that need a dependable, bulk breading and coating ingredient
- Caterers preparing large-scale holiday meals, especially Passover seders
- Bakeries producing Passover-certified or unleavened baked goods
- Institutional food service operations in synagogues, community centers, and schools
- Home cooks who bake or cook in large quantities and want a versatile pantry staple
Common Applications
Medium matzoh meal is a workhorse ingredient in Jewish and Eastern European cooking and extends well beyond it. As a breading, it adheres cleanly to dredged proteins and fries to a uniform golden color. As a binder, it absorbs fat and liquid without making mixtures dense, which keeps meatballs and patties light. In kugel, the medium grind creates a structure that holds together when sliced but stays soft on the palate. For matzoh balls, the texture difference between medium and fine meal is noticeable: medium produces slightly more rustic, textured dumplings that hold up well in broth. In baking, it can replace flour in certain Passover recipes and adds a mild, toasty character to crusts and crumb toppings.
Preparation & Use
For breading, season the matzoh meal directly with salt, pepper, garlic powder, or paprika before dredging. For matzoh balls, a typical ratio is roughly 1/2 cup matzoh meal to 2 large eggs, 2 tablespoons oil or schmaltz, and seasoning; refrigerate the mixture for 30 minutes before rolling for best results. As a binder, add gradually and let the mixture rest so the meal can absorb moisture evenly. Store the 25 pound package in a cool, dry place; transfer working portions to an airtight container to maintain freshness once opened.
