Watchword: Technology 4.0!

Tecnologia 4.0

Technology 4.0? A few months ago we announced the release of our flagship machines, MAMA and TUFF HYDRO, in version 4.0-if you missed the article, you can catch up with it at this link. This is a very important development in our industry: it has always been our goal to provide state-of-the-art machinery. We have always tried to work hand in hand on all the features of our products, starting from the mechanics, all the way to the aesthetics … but the technology, to tell you the truth, is our workhorse.

We are very proud of our achievements. MAMA and TUFF HYDRO have proven to be true jewels in their field on many occasions, and 4.0 technology is their flagship.

We have already listed the technical features and 4.0 functionality–but what do they actually add to daily work?
Let’s look at the standard features right away!

  • First of all, control via Touch Screen (Domino-Touch) really allows you to “get into” the machinery. Icons, colors and interface are designed to make any necessary operation simple and immediate. This means being able to operate the machine with one finger!
  • Second, the ability to interconnect the machines to factory computer systems (TCP/IP) allows you to network the machine and manage it through your management system. In short, it means connecting the different machines in your business for a leaner, smoother, faster production flow… and centralized management of each machine!
  • You can view the status of the machine-it will tell you if there is something wrong with your dough. Solving any problems will become a breeze! In addition, by entering data and processing via XML protocol, uploading your custom recipes and settings is as easy as drinking a glass of water! But much faster…

What about additional features? These are features to be requested separately.

  • A software-based telediagnostic system to report and alert you to any mechanical or technological malfunctions or needs, which is very useful in solving any problems quickly and with great accuracy. A lifesaving feature that, in the event of a breakdown, allows service to work at lightning speed!
  • A system for monitoring parameters and working conditions, on the other hand, allows you not to miss a single detail of your work. An account in great detail of processing times, temperatures, and working methods, so you have everything under control.

In conclusion, this is a very appetizing addition to MAMA and TUFF HYDRO. In addition, with the purchase of capital goods, it is possible to save up to 74 percent in the purchase of new 4.0 machinery, thanks to the possibility of receiving a tax credit, which can be used to offset mod. F24.

A truly unmissable opportunity to renew your fleet and give your business a boost!

European Bakery Championships: Domino’s is alongside Team Italy!

The next European Bakery Championships will be held in October in Nantes, France. Goal of the competition: to enhance the baker’s craft and foster exchanges among professionals in the field.

At Domino’s, we are always very attentive to these kinds of initiatives and believe strongly in the values of healthy competition: grit, cooperation and team spirit are just some of the qualities that we believe are also important in our work at the company. This is precisely why we also decided to take the field, among the Official Sponsors, alongside Team Italy that will participate in the 21st “Coupe d’Europe de la Boulangerie.” From October 16 to 19, Our National Team will face eight other teams from different countries to compete for “Les pellons d’or.”

NOT JUST “CHEER.”
IT IS A TIME TO CELEBRATE ITALIANNESS AND SUPPORT THE EXCELLENCE OF OUR TERRITORY.

How does the competition work?
The “Coupe d’Europe de la Boulangerie” pits nine teams from different European countries against each other to the sound of flour & skill. Each team consists of one candidate for the “bread” category, one for “viennoiserie,” one for “art piece,” and an experienced coach, who this year is none other than our own Christian Trione.

A technologist and master baker, representing Italy and 4th place at the last Mondial du Pain, Christian is one of our most trusted collaborators. This year Christian will accompany three talented young artisans-Silvia Ghione for the Viennoiserie Category, Alessio Aimar for the Bread Category, and Adelaide Colombano for the Artistic Category. A stellar team in experience, artistry, and verve.

FOR THE EUROPEAN BAKERY EUROPEANS, THE WHITE ART IS TINGED WITH BLUE.

Excellence should be celebrated in every form, in every discipline.
We are very proud, as Domino and as Italians, to be represented at the European Bakery Championships by this team of excellence and we are even more proud to support them as sponsors.

From October 16 to 19 (and beyond) Domino’s cheers Italy!

Industry 4.0 – Mama Touch and Tuff Hydro Touch go digital

WHAT IS 4.0?

First of all, when we talk about Industry 4.0 we mean the integration of new production technologies to improve working conditions and increase productivity and production quality. Entering the world of industrial automation is indispensable to stay abreast of the times but not only that … we are talking here about making work and production processes more flexible, decreasing the margin of error. The presence of advanced computer systems allows for optimization of time and quality that is not insignificant.

BENEFITS OF 4.0

In addition to the production benefits already mentioned, the big exclamation point of this technology is the possibility of receive a tax credit, which can be used to offset the F24 form, for the purchase of capital goods. In concrete terms, it means saving 50% in the purchase of new machinery.

WHICH DOMINO MACHINES ARE COVERED BY THE TAX CREDIT?

We developed the 4.0 technology in application to the TOUCH models of MAMA e TUFF HYDRO. Both fall under category A1 as “machines and equipment for making products by processing materials and raw materials” by Law No. 178 of 30/12/2020.

CHARACTERISTICS OF THE MACHINES

In the area of 4.0, several features have been implemented at TUFF HYDRO TOUCH and MAMA TOUCH:

  • Simple and intuitive control through the Domino-Touch system;
  • Ability to interconnect to factory computer systems (TCP/IP);
  • Ability to view machine status and enter machining and data via XML protocol;

The following features can then be added on demand:

  • Software-based telediagnosis system;
  • Monitoring of working conditions and process parameters;

In conclusion, this is truly an opportunity not to be missed. Entering the world of Industry 4.0 means renewing your machine fleet but more importantly taking advantage of a tax credit equal to 50 percent of the total cost of the machine.

The Italian quality recipe: ingredients and process for guaranteed success!

Made in Italy is synonymous with refinement, value and passion. We at Domino’s have decided to create our own recipe for Italian quality, our House Organ 2020. This manifesto is aimed at all artisans of taste: professional bakers, pastry chefs, pizza makers and restaurateurs. All machines are designed, built and packaged with the goal of creating products of excellence.

Why choose Domino’s?

First of all, because we offer you all the ingredients necessary for the artisan’s business. We don’t just sell plunger arm mixers, planetary mixers, formers or fermenters for natural yeast: we sell ourselves, our knowledge and experience combined with that of our team of Technologists, always at your disposal. We model our knowledge and our machines on the needs that distinguish every artisan.

Procedimento

Like any good recipe, the right process is the key to quality results. At Domino’s, we know our trade well, and over the years we have acquired know-how that has enabled us to identify our strengths and make the most of them:

1. PRODUCTION

In our workshop from simple materials such as iron, steel and plastic come to life our Planetary Benchtop Machines / Dive Arm Mixers / 2-cylinder Formers / Fermenters for liquid natural yeast

2. INNOVATION

Even what works perfectly can be improved! For example, over the years we have never stopped refining our machines: we have redesigned and perfected the planetary SM and the forming machines ROLL and we have recently designed and patented new models of TWINTECH and TUFF plunging arm kneaders. A separate mention goes to the work done to develop the innovative fermenter for liquid natural yeast MAMA.

3. THE TEAM OF TECHNOLOGISTS

We have already met them but our Technologists always deserve extra mention-Christian Trione, Walter Denti, Fabio Lopez, Lorenzo Zordan and Abraham Tomassini-are masters of the white art with whom we have worked to create a professional team that is always available to study solutions suited to an increasingly demanding and evolving market.

4. DOMINO ART-LAB

Our flagship is the demo room, created and designed for the craftsman, where it is possible to try out and experience Domino machines with the guidance of the masters Technologists.

5. CUSTOMER CARE.

We are always available for prompt service and ongoing support for any need: once you join the Domino world, you also become part of our family.

NEWS 2020, increasing taste and quality. TUFF and TWINTECH, the new versions.

Taste and quality are essential for artisans in our industry.
We don’t just sell DOMINO-branded machinery to help them produce what they already do well, we sell professionalism.

Aware that our diving arm models, TUFF and TWINTECH, are known for their quality and robustness, we still try to improve every day.
We have made changes to our best-selling TUFF and TWINTECH models, which now have multiple versions available:
The basic model of the dippers with oil-immersed gears already includes two speeds without timers, but now it is also possible to purchase the model with the two timers, TUFF 2T or the highly versatile version with variable speed through inverters, TUFF INV.

All these models are available in capacities from 46 to 155 kg. of dough.

Last in terms of time but most important Domino’s creation within this family of plungers is the TUFF HYDRO model, designed for those who make high-hydration doughs and therefore equipped with dual inverters that manage the speed of the bowl and arms independently. Completing the functionality of this model is the versatile touch screen, which among other things also allows the storage of countless recipes. TUFF HYDRO is available in versions from 46 to 110 kgs. of dough.

DOMINO’s innovative patented kneading machine, equipped with self-lubricating Technopolymer gears, is available in TWINTECH 2T and TWINTECH INV versions. TWINTECH 2T is equipped with two different speeds and two digital timers while the TWINTECH INV version has its own adjustable speed and a digital timer.
Both versions have been made more versatile and are available in models 30, 45 and 55 i.e., the different mixing capacities.

If we were to summarize the new features, we could say that Domino kneading machines are for everyone.

Do you want to know more? Download the data sheet of our products.

Domino TUFF and TWINTECH, the new versions.

Domino presents Tuff and Twintech! Taste and quality are essential for artisans in our industry.
We don’t just sell DOMINO-branded machinery to help them produce what they already do well, we sell professionalism.

Aware that our diving arm models, TUFF and TWINTECH, are known for their quality and robustness, we still try to improve every day.
We have made changes to our best-selling TUFF and TWINTECH models, which now have multiple versions available:
TUFF
The basic model of the dippers with oil-immersed gears already includes two speeds without timers, but now it is also possible to purchase the model with the two timers, TUFF 2T or the highly versatile version with variable speed through inverters, TUFF INV.

All these models are available in capacities from 46 to 155 kg. of dough.

Last in terms of time but most important Domino’s creation within this family of plungers is the TUFF HYDRO model, designed for those who make high-hydration doughs and therefore equipped with dual inverters that manage the speed of the bowl and arms independently. Completing the functionality of this model is the versatile touch screen, which among other things also allows the storage of countless recipes. TUFF HYDRO is available in versions from 46 to 110 kgs. of dough.

TWINTECH

DOMINO’s innovative patented kneading machine, equipped with self-lubricating Technopolymer gears, is available in TWINTECH 2T and TWINTECH INV versions. TWINTECH 2T has two different speeds and two digital timers while the TWINTECH INV version has its own adjustable speed and a digital timer.

Both versions have been made more versatile and are available in models 30, 45 and 55 i.e. the different mixing capacities.

If we were to summarize the new features, we could say that Domino kneading machines are for everyone.

Do you want to know more about Domino Tuff and Twintech? Download the data sheet of our products.

Why liquid natural yeast is increasingly found in artisan workshops

The possibilities for the development of this ancient path of natural yeast are endless; many are linked to the traditions of baking, while others are the result of the creativity and innovation of master bakers who know how to invent successful doughs and recipes through the skillful use of liquid natural yeast.

But what is it? How does liquid natural yeast work?
What are the differences from solid natural yeast?

We recently discussed this in an article titled. “How to control fermentation and storage of liquid natural yeast“ and we noticed some interest in the subject from our audience.

It must be said that one of the most important discriminators is quality. Yes, because if you want to get good dough with superior fragrance, there is no doubt, this is the way.

In fact, this leavening element is preferred by many professionals who seek to differentiate their product (bread, cakes, buns, etc…) from others of common quality.

Is it difficult to keep liquid natural yeast alive?
This is one of the questions that those who are not familiar with this valuable ingredient always ask. We can say that it is not easy at all.

The issues are manifold. In particular, for example, the constancy of “cultivation” is crucial. In this regard, temperature and humidity play a central role. But movement is also certainly an indispensable element.

We can therefore say that even a weekend away, that is, a prolonged absence from one’s laboratory, could compromise the integrity of liquid natural yeast.

But then does liquid natural yeast require the constant presence of a person?
In fact, until a few years ago we should have said yes, but nowadays technology comes to the rescue and provides the baker, the cook, the pastry chef with machines to keep natural yeast alive without having to constantly access the containers where it is stored.

But that’s not all. The technology also makes it possible to obviate temperature swings and to program a proper maintenance course to guard against the risk of compromising liquid yeast.

What does DOMINO propose for artisans who want to work with liquid natural yeast?
Domino, after three years of research, was finally able to bring to market a complete line of holding and fermentation machines. Rigorous testing and the intervention of high-profile technologist consultants gave birth to ” MAMA“, a true jewel of technique and technology, knowledge and innovation.

The fermenter line MAMA consists of three distinct models that embrace different production needs.

Mama 15 is the smallest, dedicated to small laboratories, those who produce minimal quantities and seek quality. It is capable of handling up to 10Kg of yeast.

Mama 30 is the intermediate version, good for medium-sized laboratories, with a usable capacity of about 17 kg.

Mama 120 on the other hand, is the largest, suitable for those who need to process large quantities of liquid natural yeast without expiring in quality. It is capable of holding up to 80 kg of product.

With these machines, liquid natural yeast is no longer a problem thanks to the dedicated software, which can support every need, especially storage (up to 72 consecutive hours without the need for maintenance by laboratory staff).

It becomes understandable why, more and more artisans-those seeking quality in their pastry or bakery products-are choosing liquid natural yeast to improve the fragrance of their precious doughs.

If you want to learn more about this topic, figure out which MAMA is suitable for your laboratory, or receive an immediate quote, contact us now.

Domino Art-Lab®

Domino is more than just kneading machines: it has a very specific goal in front of it: to address an ALWAYS MORE PREPARED AND PROFESSIONAL CUSTOMER, ready to combine CREATIVITY AND INNOVATION.

Through the NEED TO DO TRAINING and a willingness to establish a TEAM OF EXPERIENCED TECHNOLOGISTS, Domino’s decided to create the DEMO ROOM., where a first day of experimentation was held in August, with the aim of creating a COMMON SYSTEM to implement the DEMO at customers.

All of this is also in view of another important goal, which is to develop GUIDELINES for vendors and end users to help them understand:

  • what natural yeast is and what benefits it brings, but more importantly why use this yeast in liquid form and what benefits MAMA gives;
  • the importance of TRAINING IN THE LABORATORY with the presence of a TECHNOLOGIST to make the most of the machine’s potential.
  • TWO-CYLINDER MOLDING MACHINES
  • BENCHTOP PLANETARY MACHINES
  • DIVING ARM KNEADERS
  • FERMENTER FOR LIQUID NATURAL YEAST, which has committed our energies for the past 4 years
Finally, with the aim of focusing our energies on REDESIGNING TRADITIONAL MACHINES, renewing both mechanically and aesthetically the entire fleet of machines produced within the company, recently DOMINO has completed ambitious PROJECTS, such as:
  • MAMA APP with touch screen;
  • MAGALAXY, spiral mixer with touch screen, dual inverters for doughs up to 100% hydration;
  • TUFF, kneading machine with plunging arms available in several versions:
  1. With touch screen;
  2. With inverter;
  3. With inverter and touch screen;
  4. With dual inverters and touch screen ( HYDRO version) for high hydrations.

The new technical videos of planetary,kneading machines and yeast fermenter.

WE HAVE PUBLISHED ON OUR DOMINO YOUTUBE CHANNEL, SOME SHORT VIDEOS TO SHOW YOU THE IMPORTANT FEATURES OF SOME MACHINES(PLANETARY KNEADING FERMENTER).

In particular, we focused on the newcomer MAMA (the fermenter for liquid natural yeast), the plunging arm kneaders TUFF e Twintech and the ROLLwith their PRESS. You will then find on each of the corresponding product pages, here on the site, the published mini video. They are also available directly on the Dominovi YouTube channel, where you will easily find the searched video corresponding to your preferred language (they are available in Italian, English, French, Spanish). We reproduce the four preview videos below:

MAMA liquid natural yeast fermenter

An innovative machine that makes it easier to process sourdough, obtaining a product that is always uniform, fragrant and digestible. Primarily used by bakery workshops, pizzerias and restaurants, canteens and rotisseries.

TUFF plunging arm mixers

Historic machines, sturdy and reliable thanks to the movement of the two arms, which oxygenate the dough and minimize overheating of the dough. They are used by those who need to have large quantities of dough. Available from 40 to 150 kg capacity.

TWINTECH plunging arm kneaders

The technological evolution of TUFF diving arm kneaders. Very quiet and beautiful to look at. Available in 4 models from 30 to 60 kg. dough. Suitable for bakery, pastry, catering and pizza making.

Two-cylinder ROLL molding machines and PRESS table

Designed to produce wrapped bread of many types such as banana, filoncini, cioppe, mantovane. Used mainly in bakery workshops.

SM benchtop planetary machines

Suitable for pastry and bakery workshops, as well as in ice cream parlors and restaurants. Available in many versions, it adapts to the most extreme needs, from beating eggs to whipping cream and preparing various semi-fluid creams, with no limit for leavened doughs, such as buns, brioches and soft pastries, as well as shortcrust pastry for cakes and cookies.