Baking communion hosts |
| What is a communion host? |
| The
word host comes from the Latin hostia = victim In the Latin of the church, "hostia", originally the word used for the sacrificial animal, came to be applied to Jesus himself. Through his death on the cross, by giving his life for men, he became the "hostia", the sacrificial lamb. In the time of our forefathers "hostia" came to mean the gifts that were brought to the altar during the celebration of the Eucharist. Since the 9th century, "hostia" in the Latin church has meant the chosen bread of sacrifice. In early Christian times, the bread used for the celebration of the Eucharist was formed like the bread used in everyday life. Before Communion it was broken to be distributed among the faithful. For reasons of expediency and symbolic significance smaller hosts began to be made in the 11th/12th centuries. These are still used today for the celebration of the Eucharist. |
| How are communion hosts made? | |||
| Hosts
have been made in our monastery since 1895. On two baking days a week, one-and-a-half
cwt flour, mixed with water, is made into dough. A machine with 12 baking
units, each of which functions like a waffle iron, is used to bake the dough
into hosts. So that the thin sheets of dough do not break when processed
further, they must be dampened with steam for several hours. After that
the hosts are cut out using a die machine. After the hosts have been sorted
thoroughly and packaged, they are then posted to the customers. |
|||
| What kind of communion hosts can bought from us? | ||
Lay hosts, White and Ivory, 1000 pieces for 12,00 € Priests' hosts (7 cm), White and Ivory, 50 pieces for 4,00 € Hosts for con-celebration of the Mass (14 cm), White and Ivory, 0,50 € each Monstrance hosts (6.3 cm), 0,08 € each |
|||
How can you order communion hosts from us? |
|||
|
You can
order them NB: No hosts can be given to private individuals for personal use!
|