Here at Mount St. Michael, we have what we call a"Host Factory"  also known as St.Wenceslaus Guild.  Some time ago before my very aged mother became totally bed ridden, I would help out there.  

It is very interesting, how the trained women came early in the morning to prepare the dough, bake it, put it in a humidifier room, then when just right they cut it with a machine, and it was my job to sort it out.  Meaning some of them came out too thin, where they would crack when touched, some were not perfect in shape, some might have had a tiny speck of something backed in, these were all removed, because the host for Mass, had to be perfect. There were at times a few that were thicker, but those were passed because it was just a tiny bit thicker than most others.  In other words thin was rejected but a little thick was not.  

We also had to check the edges very carefully to avoid any particles that were hanging there, and remove all such flecks hoping to avoid them from falling after being consecrated.