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From: samet@sfmag.UUCP (A.I.Samet)
Newsgroups: net.religion.jewish
Subject: Re: What is Kosher for Pesach
Message-ID: <547@sfmag.UUCP>
Date: Wed, 10-Apr-85 18:47:58 EST
Article-I.D.: sfmag.547
Posted: Wed Apr 10 18:47:58 1985
Date-Received: Thu, 11-Apr-85 02:06:13 EST
References: <1894@sdcrdcf.UUCP> <1895@sdcrdcf.UUCP>
Organization: AT&T Bell Laboratories, Summit, NJ
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> All the flour tortillas I've seen in supermarkets have baking powder.
> Therefore I would be unwilling to risk eating one at a Mexican restaurant.
> All the corn tortillas I've seen in supermarkets don't have baking
> powder or any other leavening.  Me myself I consider them acceptable.

Big mistake. You don't need leavening agents to produce chametz. Flour
and water will do the trick in 18 minutes (or less if the water is warm).

Also, I've heard that commercially sold flour comes into contact
with water during processing.

				Y.S.