Chef’s Finest Medium Matzoh Meal, 25 Pound

Chef's Finest Medium Matzoh Meal delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

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

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

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.