How to reduce consumption and waste in baking workshops

In the daily work of a baker, pastry chef or pizza maker, the profit margin is decided not only at the time of sale, but especially during production. Today, between rising raw material prices and rising energy costs, waste is no longer just a logistical nuisance: it is an invisible cost that erodes profits. Working with outdated machinery or relying solely on manual processes exposes the laboratory to three main risks: human error in dispensing, excessive power consumption, and lost time in repetitive operations. Optimizing the laboratory with Domino technology means turning these weaknesses into measurable efficiency.

Yeast management: take it to the next level with MAMA

Natural yeast is at the heart of every white artisan’s production, but its traditional management involves high waste and constant risks related to uncontrolled fermentation. MAMA ‘s liquid natural yeast generator eliminates these variables, ensuring a consistent product and drastically reducing the use of compressed yeast and chemical additives.

  • MAMA 8: Domino’s newest addition brings professional quality to laboratories with small spaces, while maintaining the same technological standards as the superior models.
  • Storage for up to 72 hours: thanks to automatic temperature control and anti-icing technology, yeast can be stored up to 3 days without the need for daily refreshments, greatly lowering the waste of flour and water.
  • Temperature accuracy: the system constantly monitors temperature, preventing environmental variations from ruining the entire mass, reducing the possibility of human error.

Smart dough: TUFF EVO and energy conservation

The plunging arm mixer is the tool of choice for oxygenating large yeast and high-hydration doughs. With the new TUFF EVO, Domino has engineered the structure to meet the energy-saving needs of modern laboratories.

  • Energy efficiency: new shaped stainless steel arms are designed to reduce the strain on the motor during processing. This results in a lower power consumption for the same load (capacity up to 155 kg).
  • Hydro model: Hydro models include an automatic water loading system with integrated water meter. This avoids manual dosing errors that often force dough corrections in the process, wasting time and ingredients.
  • Time optimization: The function 3/4 turn and the stop with the arms in the up position speed up product extraction and tank cleaning, allowing the professional to move immediately to the next step.

Waste-free forming with the ROLL series

The forming stage is often one of the most critical: if the machinery is not precise, you risk stressing the dough or producing irregular pieces that become production waste. Precise and dedicated machinery such as the ROLL molding machine can dramatically change this stage reducing waste and manual errors.

  • Integrated anti-waste system: ROLL is designed to process even small weights with extreme precision, ensuring that every gram of dough is turned into saleable product.
  • Extreme customization: Features 22 mat adjustment positions, allowing perfect lamination for any type of recipe, preventing an incorrect setting from compromising product shape.

Mama

Domino Excellence
Leaven Line

Fermenter for liquid natural yeast

The Liquid Yeast Fermenter, better known as MAMA, is a technological machine with three working stages (Mixing, Maturation and Storage) capable of generating and storing natural yeast in liquid form, equipped with time and temperature control programs. This innovative machine handles natural yeast automatically, allowing for significant savings in labor hours and easier processing of natural yeast, resulting in a product that is always uniform, fragrant and digestible. Mama was designed to meet the needs of professionals such as bakers, pastry chefs, and pizza makers. Its Mamaliev product led to the creation of the Mamaliev Club. A Domino's signature project that aims to create synergy and bring quality, knowledge and experience. In addition, Domino provides the Art-Lab, a dedicated laboratory, and the technical and educational support of 5 highly qualified Technologists.
FIND OUT MORE ABOUT Mama

Tuff

Domino Excellence
Mixers Line

Double arm mixers

The TUFF plunging arm mixer is a machine of excellence designed to ensure perfect doughs thanks to the movement of its two plunging arms, which oxygenate the mass and minimize overheating. This reliable and versatile machine makes it possible to process high-quality dough, ensuring uniform, fluffy and well-developed results every time. TUFF is designed to meet the needs of bakers, pastry chefs and pizza makers, combining tradition and innovation to accompany them in the creation of their masterpieces. At Domino's, we believe that every dough is an art, and we are excited to share with you our diving arm dough mixer, a symbol of timeless quality and efficiency.
FIND OUT MORE ABOUT Tuff

Investing in technology is not just about buying a new machine, but securing a system that reduces losses and values every ounce of raw material.

To request updated catalogs, find out about new MAMA 8 and TUFF EVO or request a personalized consultation, contact us by writing to info@dominovi.it

MAMA 8: the new little one from Domino’s.

Not all labs have square meters to devote to machinery, but all have the same problem: handling liquid natural yeast reliably, safely, and repeatably. MAMA 8 was born exactly from this need: a fermenter for liquid sourdough that concentrates in a small footprint the same design logic and robustness as larger models.

It is a machine designed for those who work in small spaces, for those who want to start structuring the management of liquid natural yeast or for those who need dedicated support for small productions, tests and special lines, without sacrificing professional standards.

Small in size, big in performance

Technically speaking, MAMA 8 is compact but far from minimal:

  • Tank capacity 8 liters
  • Production capacity 6.5 liters
  • Usable capacity 4.5 liters
  • Minimum product 2 liters

These values make it ideal for craft workshops with low but continuous daily production and bakeries and pastry shops that want to complement a line of liquid natural yeast products without disrupting the organization of the laboratory…

The ambient temperature range of 4 to 40 °C allows it to be installed in different settings, from the air-conditioned laboratory to the backroom with less stable conditions, while still maintaining reliable operation.

The 0.5 kW committed power, combined with the small volume, also helps to limit the overall energy impact on the system.

Compact engineering: size and installation

One of the key advantages of MAMA 8 is its small footprint. We are talking about 443 x 587 x h527 mm, which becomes 443 x 587 x h788 mm with open shelter. For many labs it means finally being able to fit a fermenter for liquid natural yeast where it was simply impossible before.

It is available with a dedicated stainless steel riser, designed to bring the machine to an ergonomic working height and also intelligently use the space underneath as a support area.

Liquid natural yeast management with visibility and control

Like all Domino liquid natural yeast fermenters, MAMA 8 is designed to make daily management easier and more controllable.

Standard features includeinternal LED lighting, which provides optimal visibility inside the tank. It might seem like a small detail, but in practice it allows you to assess in seconds the structure of the yeast, the level of development and the possible need to intervene on cycle management.

The layout of the controls is rational, with a clear and readable interface designed to reduce error margins even in laboratories where staff rotate or do not yet have much experience on liquid natural yeast.

Digital or touch version: two approaches to the same process logic

MAMA 8 is available in digital or touch versions, so it will suit both those seeking an essential approach and those who want more advanced control and tighter integration into workflows.

  • The digital version emphasizes operational simplicity, with immediate settings and intuitive management of key parameters;
  • The touch version, on the other hand, paves the way for more advanced functions and the possibility of taking advantage of dedicated options for even more precise process management;

This dual option allows you to choose the level of control most consistent with the stage of development the lab is in, while still leaving open the possibility of evolving in the future.

Smart options: water and level under control

On the touch version, MAMA 8 can integrate optional features designed to make the process even more standardized and measurable:


Automatic water loading with integrated water meter

    • Allows precise quantities to be set;
    • Reduces variability due to manual dosing;
    • It speeds up yeast preparation between cycles;


Level sensor

    • Monitor the amount of yeast extracted;
    • Check the residual yeast in the tank;
    • It helps to schedule subsequent cycles more accurately and reduce waste;

These tools transform MAMA 8 into a true process node, capable of providing objective data and references, not just accommodating yeast.

The little one doing the big one’s job

MAMA 8 is proof that you do not need a high-capacity machine to professionally process liquid natural yeast, but rather a critically designed technology that can:

  • Taking up little space;
  • Ensure clear and repeatable parameters;
  • Provide useful options for those who really want to measure and control the process;

For those who have always put off entering the world of liquid sourdough due to lack of space or fear of too large an investment, MAMA 8 is the concrete answer: a compact, technical liquid yeast fermenter ready to grow with the laboratory.

To learn more about available versions, capacities and equipment, you can request catalogs or a dedicated consultation to evaluate the configuration best suited to your production needs.

Contact us by emailing us at info@dominovi.it

Find out how much you would save with MAMA

Save with MAMA: In a craft workshop, every technical choice has an economic consequence. Flour, energy, personnel, processing time, increasingly compressed margins: balancing cost and quality is no longer an abstract issue, but a daily necessity. In this context, “getting it right” does not just mean splurging a few cents on ingredients, but getting hands-on with processes, starting with what determines the structure, fragrance and digestibility of bread, pizza and yeast products: yeast.

The introduction of liquid sourdough managed in a controlled way has opened a decidedly concrete way forward in this regard: it allows for standardization of quality, reduction of critical variables, and alleviation of costs associated with compressed yeast, improvers, and labor hours devoted to their management.

Why MAMA changes the way YOU work

MAMA is a fermenter for liquid natural yeast designed specifically for artisan bakery, pizzeria and pastry. The machine automatically manages the three basic stages (mixing, maturation and storage) while keeping time and temperature under control and ensuring ready-to-use liquid natural yeast that is always homogeneous and repeatable.

This means that yeast no longer depends on manual refreshments, rigid schedules or the experience of the individual operator: it becomes a stable technical base on which to build recipes, shifts and production volumes. The different formats of the machinery are designed precisely to adapt to the individual needs of each production, from the small artisan workshop to large industrial production.

Based on this logic, MAMA 8 was also born, available from January 2026: the same working principle, but in a compact format designed for small spaces, small laboratories or production lines that require dedicated support without sacrificing precision and continuity.

Where savings are born with MAMA

Talking about savings makes sense only if it is clear where it comes from. In MAMA’s case, there are three key points: ingredients, labor, and process control.

On the ingredient front, the use of Mamaliev liquid sourdough makes it possible to significantly reduce the use of compressed yeast and eliminate chemical improvers and dried natural yeast. This leads to a twofold consequence: on the one hand a reduction in direct costs, and on the other hand the ability to offer products with cleaner labeling and higher perceived value.

On the organizational front, the machine frees up hours of work: yeast is produced and maintained automatically, is available in a few hours, and can be stored for several days without continuous refreshments. Downtime devoted to following the yeast is eliminated, as is the risk of having to discard doughs because the base did not respond as expected.

On the production front, yeast standardization makes processing schedules more predictable. Consistent fermentation allows shifts, bakes and volumes to be planned more accurately, reducing waste and improving oven and kneader utilization. Fewer contingencies equals, quite simply, fewer hidden costs.

Technical and perceived quality: a far from marginal side effect

Adopting liquid natural yeast with MAMA is not just about efficiency.
Doughs are more aromatic, more stable, and more digestible; the structure of finished products is more regular, shelf life increases, and the organoleptic profile is enriched.

These are elements that have a real bearing on the positioning of the laboratory: a recognizable, consistent product over time and supported by a serious technical base makes it possible to defend the price and, in some cases, to raise it. This, too, in a comprehensive cost analysis, falls under the heading of “savings…”

From data to decision: the personalized savings calculation

Each production reality is its own case: different volumes, different lines, different use of compressed yeast and improvers. Therefore, rather than relying on generic estimates, it makes sense to start with your own numbers.

A dedicated calculation tool has been developed for this purpose: by filling out a short form with some data about your production, you receive via email a simulation of the savings that can be achieved by switching to MAMA and Mamaliev.

Have we intrigued you? Find out now how much you would save with MAMA

TAKE THE TEST.

Great holiday leavings 100% natural yeast: quality and performance with MAMA and Domino machines

Great holiday leavened goods are a cultural symbol that crosses generations, traditions and borders. Panettoni, pandoro (and more) become for all intents and purposes family rituals, scents that fill homes, recipes handed down and ancient gestures repeated every year. Their presence on Italian tables and around the world tells a precise idea of festivity: authenticity, care and craftsmanship. Who when smelling the scent of Christmas sweets does not feel that nostalgia for childhood holidays and the magic of Christmas?

But what is it that really makes the difference when we talk about these kinds of products? A really well-made great yeast product comes from genuine raw materials, careful processing and, above all, a yeast that is up to the task. Natural yeast remains the key element in making products that are healthy, fragrant, digestible, and naturally stable over time.

Panettoni and pandoro 100% liquid natural yeast? With MAMA it is possible

When it comes to great leavened goods, yeast management is often what distinguishes a successful product from an extraordinary one. Those who work with panettone and pandoro know this well: yeast can be either the best ally or the worst enemy. Consistency, strength, controlled acidity, precise timing… it all depends on this ingredient.

This is precisely why MAMA makes a difference. It is not simply a fermenter, but a tool designed to take all the unpredictable part of liquid sourdough management away from the professional, leaving him instead with the best: a ready, stable, always-performing yeast.

With MAMA, Mamaliev’s cycle becomes automatic and minute-controlled. There are no more doubts about fluctuating temperatures, ripening too fast or too slow, “tired” yeasts at the highlights of production. The system keeps all key parameters constant, creating an ideal environment in which the yeast grows regularly, always in the same way, day after day.

This continuity translates into concrete benefits:

  • Yeast always available, ready for the production of panettone, pandoro and complex leavened goods.
  • Stability even during peak load periods, when every minute in the lab counts.
  • Reduction of waste, because regular yeast means regular doughs.
  • Less operational stress: the practitioner no longer has to chase the yeast, but can organize production with precision.
  • Quick cleaning and sanitization that simplifies daily management.
  • Zero need for correctives or industrial yeasts, because Mamaliev maintains a constant natural strength.

Video recipes and technical support: the experience of our technologists at the service of professionals

Arriving at a truly flawless great yeast is not a matter of luck: it is the result of trial, error, adjustments and a lot of experience. Domino technologists have devoted all their mastery to finding the right balance between yeast strength, dough structure and natural flavors, working extensively on Mamaliev’s behavior under different operating conditions.

The result of this journey is a series of video-recipes designed to offer the practitioner concrete input. Input that is the result of continuous testing, refinement and direct comparison with the best artisans in the industry.

Upon request, it is possible to receive:

  • Panettone video recipe 100% liquid natural yeast
  • Pandoro 100% liquid natural yeast video recipe
  • Video recipe of Colomba 100% liquid natural yeast

For those who want even more in-depth support, Domino also offers the opportunity to book dedicated demos and one-on-one trainings with our technologists. Customized sessions designed to address specific doubts, optimize working parameters and refine each stage of production.

Direct, practical help built around the real needs of people who create great yeast products every day.

Bakery machinery: intuitiveness, research and development

In the world of professional bakery, the intuitiveness of a machine cannot be an optional extra: it is the condition that makes work run more smoothly, reduces downtime, and allows you to focus on the end result. Power and endurance are not enough: a machine becomes truly useful when it integrates into the baker’s daily gestures without the need for constant explanations or additional tools.

At Domino, this goal is pursued through a constant dialogue with our Team of Technologists. Figures like Christian Trione, Abramo Tomassini, Fabio Lopez and Andrea Aldrighetti contribute daily to transform real needs into concrete solutions. The confrontation is not limited to a single moment of the project: it accompanies every phase, from initial design to testing to final modifications. It is a cycle that repeats itself, with the sole purpose of making each machine ever closer to the needs of those who will use it.

A function born of everyday use: the calculator on MAMA

MAMA is designed to accompany the professional in handling different machining operations, but what sets it apart is not only its versatility. During tests with Technologists, a very practical need emerged: to have a calculation tool available at all times, without having to interrupt machining to look for an external device.

The answer was not a marginal addition, but a direct integration into the machine: a digital calculator, connected to the integrated scale, which allows mathematical operations to be done on the spot, with the same logic with which weighing and balancing is done. One less gesture, a faster flow, work that flows without interruption.

Easy Up on TUFF Hydro: ergonomics that simplify

Similarly, the Easy Up option born on the TUFF Hydro is the result of direct observations in the field. It often happens that work is slowed down by minor friction, such as the difficulty of releasing the dough when the arms remain down. This is not an obvious defect, but a recurring annoyance that, in the long run, weighs on the pace and manual fatigue.

This is why a function was introduced that automatically brings the arms up at the end of the stroke. A seemingly minor detail, however, that changes the way of working: access to the dough becomes immediate, removal easier, repetition less burdensome. Here, too, the Technologists’ hand has been decisive in bringing out what at first seemed negligible, but in daily practice makes all the difference.

Intuitiveness is a common language

These examples tell a precise philosophy: intuitiveness is not invented at a desk, it is built by listening to those who use machines every day. Every innovation Domino introduces stems from the contribution of those who know the craft in depth and is tested until it becomes natural to the user. The constant collaboration and dialogue with Christian, Abraham, Fabio and Andrea represents the bridge between craft experience and technology. It is thanks to their practical insight that a machine like MAMA or TUFF Hydro do not remain mere tools, but become reliable partners, able to make immediate what previously required effort.

Intuitiveness, after all, is just that: turning technical complexity into operational simplicity, speaking the same language as the baker.

Temperature of natural yeast starter: the importance of thermal constancy in production

Temperature of sourdough starter: the importance of thermal constancy in production

In the context of modern food production-particularly in the bakery, pastry and professional pizzeria sectors-the temperature of the sourdough starter is one of the most decisive variables for the success of the process.
This is not an ancillary value, but a central technical parameter, on which the microbiological stability, fermentation regularity and, consequently, the replicability of the finished product depend.

During periods of climatic stress such as summer, where ambient temperatures far exceed 30°C, maintaining controlled and constant thermal conditions becomes not only complex, but essential to ensure continuity of production and consistency in quality.

Thermal constancy: a technical requirement, not an option

The temperature of the sourdough directly affects the metabolism of the microbial flora: excess temperature accelerates acid production, compromises the balance between acetic and lactic acid bacteria, alters the pH, and can lead to hyperacidification or, conversely, fermentation arrest.

For this reason, any uncontrolled change in temperature, even in the order of a few degrees, can result in:

  • fluctuations in rising time

  • inconsistent aroma profiles

  • Changes in the texture and structure of the dough

  • Loss of shelf life and digestibility of the finished product

In this operational context, the only really effective solution is the automation and timely control of the thermal parameter, starting from the stage of activation of the sourdough starter to its storage.

MAMA: integrated sourdough temperature management

MAMA is the professional fermenter for liquid sourdough developed by Domino with a clear objective: to ensure complete and continuous temperature control of sourdough, at all stages of operation.

Through an integrated system of high-precision sensors, thermal regulation software and stainless steel mechanical components with active insulation, MAMA automatically manages:

  • The initial mixing of flour with water

  • The controlled fermentation (maturation) at a set temperature

  • The storage of liquid sourdough up to 72 hours, with the possibility of immediate activation

Temperature regulation occurs on the product, not on the environment: the system reacts dynamically to any changes, keeping the sourdough starter in optimal condition, even in non-air-conditioned environments or with significant temperature changes.

Temperature of sourdough starter: Technological advantages in production stage

The use of a fermenter such as MAMA allows for zero thermal fluctuations in the management of sourdough, ensuring:

  • Microbiological uniformity between production runs

  • Standardization of fermentation behavior

  • Stability of pH and yeast strength

  • consistent flavor profile

  • Significant reduction in the risk of human error

  • optimization of manpower and work time

In particular, during the warm season, MAMA proves to be a strategic tool for preserving the fermentation integrity of the sourdough starter, preventing overfermentation or collapse of the bacterial flora.

A scalable and interconnected system for sourdough temperature management

Available in various models (from 15 to 300 liters), MAMA is designed to adapt to production settings of different scales, from artisanal production to large laboratories.
TOUCH models offer:

  • Digital phase management with touch screen display

  • Regulation of thermal gradients for controlled raising/lowering of temperature

  • Interior LED lighting, removable utensils, sanitizable stainless faucets

  • 5.0 ready functionality, with the ability to interconnect to production systems and remote diagnostics

These elements make MAMA not only a fermenter, but a strategic node in process quality management.

Concrete application perspectives

Maintaining a constant temperature of the sourdough starter is now an essential technical requirement for those working in the bakery and pastry industry with professional logic.
In the absence of stable thermal management, every other aspect of the production process risks losing consistency, effectiveness and reliability.

With MAMA, Domino provides professionals with a technology developed to automate, standardize and enhance each stage of liquid sourdough fermentation, offering a concrete answer to the need for continuous, replicable and quality-consistent production, even under critical environmental conditions.

TUFF HYDRO: the plunging arm mixer for high hydration doughs

TUFF HYDRO - For high hydration doughs | Domino®.

TUFF HYDRO is the engineering evolution of the plunging arm kneader. A system designed to process complex doughs-even with hydrations above 100 percent-while keeping the gluten structure intact and ensuring uniformity, fluffiness and maximum oxygenation.

With solid mechanical architecture, high-performance components and intelligent motorized management, TUFF HYDRO stands out for its reliability, precision and adaptability. It is not a simple working tool: it is a machine designed for those who require total technical control over the dough.

TUFF HYDRO: a mechanics designed to breathe along with the dough

The heart of the TUFF HYDRO is the alternating movement of the two stainless steel plunging arms, with a cast iron top. This system simulates manual processing, generating a progressive oxygenation of the mass, minimizing heating of the dough. The result is a stable and well-developed glutinous mesh, even over long processing times.

  • Strokes/minute arms: 35 to 80
  • RPM tub: 5 to 14
  • Easy-Up system: to facilitate the extraction of the finished product
  • Variable capacity: 46 to 155 kg of dough, depending on model

High performance, even with extreme hydrations

TUFF HYDRO was developed to ensure excellent results even with high hydration doughs, up to 120% water on flour. An achievement made possible by the effective combination of:

  • High-load mechanical structure
  • Fine control of processing parameters
  • Internal memory for saving recipes
  • Oil-immersed gears and ball bearings for smooth and durable transmission

This makes it an ideal machine for productions of:

  • High-hydration breads (e.g., ciabatta, flatbreads)
  • Large recurrence leavens
  • Temperature-sensitive pastry doughs
  • Contemporary or Roman pizza bases

Safety, quietness and durability

Every component of the TUFF HYDRO is designed to ensure a long and reliable life cycle:

  • Painted steel frame, mounted on wheels for easy movement
  • Transparent shelter made of PETG and steel, complying with CE regulations
  • Ergonomic design with intuitive control panel, even in high productivity environments
  • Liftable arm system on all models (except TWINTECH 30)

In addition, the machine operates quietly and stably, reducing vibration and noise-an advantage not only in acoustics but also in mechanical precision.

Who is TUFF HYDRO designed for?

TUFF HYDRO is intended for professionals who do not compromise on dough quality. It is the choice of artisan bakeries, haute patisserie laboratories, gourmet pizzerias and production realities that work with complex or customized recipes.

With its high operational flexibility and recipe storage support, TUFF HYDRO enables perfect process control even in settings where repeatability is critical.

Dough is not just a product, but a process variable to be mastered. TUFF HYDRO was born from this vision: to provide artisans and food technologists with a tool capable of translating the sensitivity of manual gesture into repeatable and optimizable mechanical parameters.

If your goal is to ensure consistency, quality, and innovation in baked goods, TUFF HYDRO is not just an option-it is the gold standard.

Request the new TUFF catalog now by writing to info@dominovi.it

SM benchtop planetary machines: technology and precision

In the baking and pastry world, the choice of equipment plays a key role in ensuring quality, efficiency and productivity. Every dough requires the right processing to achieve an excellent result, and Domino SM benchtop planetary machines are the ideal solution for those looking for a compact yet high-performance professional mixer. Thanks to their versatility and reliability, these machines are able to best support bakers, pastry chefs and chefs in the realization of their recipes.

Performance and versatility for every preparation

SM countertop planetary mixers are designed to deliver smooth, well-structured doughs, regardless of size. Their advanced technology allows for even distribution of ingredients, improving final product quality and consistency.

Thanks to electronic speed control, these machines make it possible to adapt perfectly to any type of processing. Whether whipping cream, mixing cookie doughs or preparing bread and pizza bases, the SM planetary mixer guarantees flawless results.

The available models, SM7, SM12 and SM20, offer different capacities to meet the needs of artisan workshops, restaurants and bakeries. With a sturdy painted steel construction and a stainless steel tank, these machines ensure reliability and long service life, making them a smart investment for any business professional.

Cutting-edge technical features

SM benchtop planetary machines are distinguished by a number of technical features that enhance the user experience and safety:

  • Stainless steel and aluminum utensils: the whisk, hook and spatula ensure precise and uncompromising processing, adapting perfectly to every dough requirement.
  • Electronic speed control: allows power to be modulated according to the type of preparation, providing total control over processing.
  • Tub safety micro: prevents accidental start-ups and ensures safe use, avoiding any operational issues.
  • Adjustable non-slip feet: provide stability even during intensive work, preventing unwanted vibration and movement.
  • Transparent PETG protection: allows real-time monitoring of processing without interrupting the process, while maintaining a safe working environment.
  • Built-in timer: allows mixing times to be precisely programmed, optimizing work management in the laboratory.

Thanks to electronic speed control, these machines make it possible to adapt perfectly to any type of processing. Whether whipping cream, mixing cookie doughs or preparing bread and pizza bases, the SM planetary mixer guarantees flawless results.

The available models, SM7, SM12 and SM20, offer different capacities to meet the needs of artisan workshops, restaurants and bakeries. With a sturdy painted steel construction and a stainless steel tank, these machines ensure reliability and long service life, making them a smart investment for any business professional.

Domino Benchtop Planetaries: a Strategic Investment

Choosing an SM planetary machine means equipping yourself with equipment that improves laboratory efficiency and reduces operating costs. With low energy consumption and simplified maintenance, these machines offer extremely good value for money.

Ease of cleaning is an additional strength: removable components allow for quick sanitization, reducing downtime and improving overall productivity. In addition, the ability to change tools at the touch of a button allows rapid switching between machining operations without wasting time.

Why Choose Domino's Countertop Planetaries?

  • Compact design and high performance: ideal for small and medium laboratories, without compromising power and reliability.
  • High-quality materials: painted steel frame and stainless steel tank for long life and consistently excellent results.
  • Ease of use and safety: intuitive controls and advanced safety features for a risk-free work experience.
  • Versatility: perfect for pastry shops, bakeries, ice cream parlors and restaurants, thanks to their ability to adapt to multiple processing.

SM benchtop planetary machines are the perfect choice for those who want flawless processing with reliable, state-of-the-art machinery. Contact Domino to find out which model best suits your needs and take your laboratory to a new level of efficiency and quality!

Request the new SM catalog now by writing to info@dominovi.it

Domino Machinery: excellence and innovation, discover the new 2025 Catalogs

Domino machinery | Excellence and innovation

Domino Machinery: in the universe of bakery, pastry and pizza making, success is measured not only by the quality of the final product, but also by the efficiency and innovation of production processes. The use of modern, high-quality and robust machinery today represents an indispensable competitive advantage for all bakery professionals.

At Domino® we don’t just offer cutting-edge technological solutions; we are committed to supporting our clients every step of the way, from the choice of machinery to its complete integration into the production process. Our integrated approach is based on three fundamental pillars: training, support and personalized advice.

We offer customized training curated by experienced technologists, professional bakers, to ensure that each professional can make the most of their machine’s potential. In addition, our ongoing service ensures timely and decisive support at every stage, while customized consulting is designed to precisely meet the specific production needs of each individual laboratory.

We are proud to start 2025 with two important innovations that reinforce our commitment to excellence: the launch of the new 2025 catalogs and MAMA’s official inclusion in the Register of Approved Suppliers of True Neapolitan Pizza, promoted by the Association Verace Pizza Napoletana (AVPN). The catalogs, enriched with the latest technological innovations, represent a comprehensive guide to choosing the most advanced and high-performance equipment, while AVPN recognition testifies to the quality and reliability of our technology for the production of True Neapolitan Pizza. Domino’s continues to look to the future with passion and dedication, accompanying white art professionals every step of the way.

News that fills us with pride: MAMA approved by the Verace Pizza Napoletana Association

We are excited to start 2025 by announcing that our MAMA, the machine responsible for generating and managing liquid natural yeast, has been officially included in the Register of Approved Suppliers of Vera Pizza Napoletana, promoted by the Associazione Verace Pizza Napoletana (AVPN). This important recognition certifies that MAMA is suitable for the production of True Neapolitan Pizza, having passed rigorous checks required by the regulations of the Register and scientific tests conducted by the Federico II University of Naples.

Domino Machinery: the New 2025 Catalogs.

Domino® 2025 catalogs are much more than a list of products-they are true guides designed to support professionals in their choices. Each catalog not only presents the technical characteristics of the machines, but also clearly highlights the practical, economic, quality and promotional advantages of each Domino® machine.

Why choose Domino®: all-around technology and support

Purchasing a Domino® machine means more than just equipping yourself with a work tool. The company stands for comprehensive service that aims to maximize its customers’ results through three key pillars:

  1. Training with the team of experienced technologists
    The success of a machine depends not only on its features, but also on the expertise of those who use it. For this reason, Domino® provides a team of professional technologists, bakers and pastry chefs ready to train staff on the secrets of optimal equipment use. Through practical and theoretical sessions, customers can learn advanced techniques to improve productivity and enhance the quality of their products.
  2. Guaranteed service
    Every Domino® machine is accompanied by a technical support service that guarantees quick and effective interventions. Whether for routine maintenance or troubleshooting technical issues, the company offers timely solutions thanks to a team of qualified technicians and the immediate availability of spare parts. Customers’ operational peace of mind is a top priority.

  3. Customized consulting
    Every laboratory has unique needs, and Domino® knows it. That’s why the company offers customized consulting services to help professionals choose the equipment best suited to their needs. Through a targeted approach, investments can be optimized and equipment can be integrated into the existing production flow, ensuring maximum efficiency and performance.

An Overview of Domino® Machinery.

Learn more

MAMA: The heart of natural fermentation
The technological MAMA, designed for the production and storage of liquid yeast, is an irreplaceable ally for bakers and pizza makers who focus on the highest quality products. With precise control of time and temperature, MAMA ensures stable yeast that is always ready to use, ideal for making bread, pastries, pizza and large leavened goods. Its sturdy construction and intuitive software make it an ideal choice for those who want to combine tradition and innovation.

TUFF HYDRO: Performance and Ease of Use
The TUFF plunger mixer, in the TYFF HYDRO variant-ideal for high-hydration doughs-represents the perfect balance between efficiency and operational simplicity. Its ergonomic handling, combined with the solidity of its materials, makes it an indispensable tool for those working with hydrated and complex doughs. TUFF HYDRO not only improves product quality, it optimizes the entire production process.

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ROLL: Versatility in shaping
ROLL forming machines are designed to offer precision and uniformity in dough forming. With configurable options and intuitive adjustments, these machines suit a wide range of needs, from small artisan workshops to large industrial productions. Easy cleaning and maintenance further enhance their practical advantage for professionals.

SM: Compactness and high performance
SM benchtop planetary machines combine compact design and advanced technology, making them ideal for those seeking professional performance in small spaces. With high-quality components, such as oil-bath gears and stainless steel arms, these machines offer reliability and durability, fitting perfectly in any craft workshop.

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Great leavened goods: craftsmanship and technology

Great leavened goods are symbols of the Italian ”arte bianca” and tradition, the undisputed protagonists of festive tables and high-quality pastries. Panettone, pandoro, colomba: names that evoke unmistakable flavors, enveloping fragrances and craftsmanship that requires dedication, expertise and proper tools. These sweets are not only a treat for the palate, but also a cultural expression and a ritual that accompanies the most important times of the year, such as Christmas and Easter.

Making great leavened goods is a challenge that requires a perfect combination of technique and passion. Their production process is complex and characterized by long leavening times, which require absolute precision to ensure the balance between softness, flavor and fragrance. It is an art that, while being deeply rooted in tradition, is constantly evolving through technological innovation, offering experienced bakers and pastry chefs tools that can make each step more efficient and safe.

During the holiday season, these sweets become true protagonists: panettone on Christmas tables, pandoro as a symbol of the winter holidays, and colomba to celebrate Easter. Each product represents a unique connection to the local region and cultural habits, embodying the Italian pastry tradition in a perfect balance between simplicity and complexity.

Origins and tradition of great leavened goods

The roots of great leavened goods are deeply rooted in history. Panettone, for example, has medieval origins and is associated with Milan, where it was initially prepared as bread enriched with precious ingredients such as raisins and candied fruit, a symbol of prosperity. The most famous legend tells of Toni, a humble baker in the service of the Sforza family, who mistakenly created an incredibly soft and fragrant cake: thus the “Pan di Toni” was born. Over time, panettone has evolved through the creativity of master pastry chefs to become the iconic dessert we know today.

Pandoro, on the other hand, has roots in Renaissance Verona, with ties to “nadalin”, a local star-shaped cake. Pandoro, in its modern version, was patented by Domenico Melegatti in 1894, combining rich butter-based dough and a slow leavening process that gives it its characteristic softness and unmistakable star-shaped pyramidal form. Its elegance and delicate flavor make it a must-have winter holiday classic.

The Easter dove has a more recent history than its Christmas “siblings,” but it is just as rich in symbolic meaning. It is said that its shape, evocative of peace, was introduced in the 1930s by a well-known confectionery company in Lombardy to create a cake reminiscent of panettone, but specific to Easter. The recipe calls for a dough enriched with candied fruit and a crunchy almond glaze, making colomba a unique dessert in the panorama of Italian traditions.

In all of these preparations, the common denominator is the use of sourdough and a meticulous manufacturing process. Great leavened goods are not simply cakes, but true works of art that require mastery and precision to bring out their organoleptic and structural peculiarities.

The peculiarities of sourdough

Great leavened goods owe their uniqueness to the organoleptic and structural characteristics imparted by natural leavening. Using natural yeast, such as MamaLiev, results in a product that is distinguished by:

  • Complex and intense aromas: thanks to natural fermentation, rich and varied scents develop that enhance every bite.
  • Soft texture and perfect alveolation: the slow rising process results in a light and homogeneous texture.
  • High digestibility: the microorganisms in natural yeast predigest some of the sugars and proteins, making the product more easily digestible.
  • Durability and freshness: thanks to the natural preservative properties of natural yeast, great leavened goods retain softness and flavor longer without the need for additives.

These elements make panettone, pandoro and colomba considered true masterpieces of taste and craftsmanship. However, their production requires attention, precision and tools capable of supporting the artisan in every step of the process.

MAMA: the heart of sourdough

Managing a natural yeast requires time, experience and consistency. For this reason, technology has developed solutions such as MAMA, a machine designed to ensure optimal management of sourdough.

With MAMA, it is possible to keep the temperature and acidity of natural yeast under control at all times, eliminating the risk of errors. This allows artisans to focus on product quality, knowing they can count on a stable, high-performing yeast. In addition, the possibility of plucking directly from the machine facilitates daily operations, making MAMA an indispensable tool for those who want to achieve excellence in the production of great yeast products.

Mama

Domino Excellence
Leaven Line

Fermenter for liquid natural yeast

The Liquid Yeast Fermenter, better known as MAMA, is a technological machine with three working stages (Mixing, Maturation and Storage) capable of generating and storing natural yeast in liquid form, equipped with time and temperature control programs. This innovative machine handles natural yeast automatically, allowing for significant savings in labor hours and easier processing of natural yeast, resulting in a product that is always uniform, fragrant and digestible. Mama was designed to meet the needs of professionals such as bakers, pastry chefs, and pizza makers. Its Mamaliev product led to the creation of the Mamaliev Club. A Domino's signature project that aims to create synergy and bring quality, knowledge and experience. In addition, Domino provides the Art-Lab, a dedicated laboratory, and the technical and educational support of 5 highly qualified Technologists.
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Tuff

Domino Excellence
Mixers Line

Double arm mixers

The TUFF plunging arm mixer is a machine of excellence designed to ensure perfect doughs thanks to the movement of its two plunging arms, which oxygenate the mass and minimize overheating. This reliable and versatile machine makes it possible to process high-quality dough, ensuring uniform, fluffy and well-developed results every time. TUFF is designed to meet the needs of bakers, pastry chefs and pizza makers, combining tradition and innovation to accompany them in the creation of their masterpieces. At Domino's, we believe that every dough is an art, and we are excited to share with you our diving arm dough mixer, a symbol of timeless quality and efficiency.
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TUFF Hydro: the perfect dough processing of large leavened goods

In addition to the yeast, dough processing is a crucial step in the production of large yeast products. Dough mixers with plunging arms, such as the TUFF Hydro, are the ideal choice for obtaining soft, elastic and well-oxygenated dough.

Thanks to the gentle movement of the plunging arms, the dough is processed without overheating, preserving organoleptic properties and ensuring optimal leavening. The TUFF Hydro can also handle high hydrations, up to 120 percent, a key feature for large leavened goods, known for their rich butter and liquid content.

In addition to technical precision, the TUFF Hydro offers practical advantages: ease of use, robust materials, and quiet operation make it a versatile and reliable tool for laboratories of all sizes.

Technology and tradition: a winning combination

The production of great leavened goods represents a perfect balance between tradition and innovation. On the one hand, the enhancement of natural yeast and artisanal techniques; on the other, the support of machinery such as MAMA and TUFF Hydro, which allow excellent results to be achieved with greater efficiency and safety.

For any artisan of the white art, investing in high-quality tools means being able to offer their customers unique products that encapsulate all the passion and expertise that distinguishes Made in Italy. Great leavened goods are not simply cakes: they are masterpieces that tell stories of tradition, innovation and a love of excellence.