Q.
Horav Tsvi Heber Shlit'a mentioned regarding question 3156, in
which we wrote that Molino flour manufactured in Italy but
distributed by Kemach Haaretz in Israel, that has a Hechsher from the
Badatz of Machazikei Haddas (Belz) in Yerushalaim and it is being
advertised also as Hamotzi, since it is 51% wheat. Why is it
necessary for the bread to be mostly wheat (51%) since if it has the
shape and form of bread, even less would require Hamotzi, as is ruled
in Shulchan Aruch (O.H. 208: 2) in regard to similar mixtures when
the brocho is Mezonos.
A.
Indeed Horav Aharon Miller Shlit'a agreed that Horav Tsvi Heber's
Shlit'a assertion is correct. He maintains that even a mixture where
the wheat is only around 18% approximately (kedei Achilas Prass),
would require Hamotzi.
Horav
Shlomo Miller's Shlit'a opinion is similar. However, he recommends on
the onset having mostly wheat, yet abstained from mentioning
percentages, since there are other factors involved, that would
render exact numbers problematic.
Rabbi
A. Bartfeld as advised by Horav Shlomo Miller and Horav Aharon
Miller Shlit'a
Important Numbers
