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