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.
FIND OUT MORE ABOUT Mama

Tuff Evo

Domino Excellence
Mixers Line

Double arm mixers

The TUFF EVO diving-arm mixer is a top-of-the-line machine designed to ensure perfect dough thanks to the movement of its two diving arms, which aerate the dough 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. The TUFF EVO was designed to meet the needs of bakers, pastry chefs, and pizza makers, combining tradition and innovation to help them create their masterpieces. At Domino, we believe that every dough is an art form, and we are excited to share with you our dough mixer with diving arms, a symbol of timeless quality and efficiency.
FIND OUT MORE ABOUT Tuff Evo

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.

Great Leavened Products: improve your production in the run-up to Christmas!

As the Christmas season approaches, bakers and pastry chefs prepare for one of the most challenging times of the year, marked by high demand for large leavened products such as panettone and pandoro. To tackle this challenge effectively, it is essential to optimize production processes, manage resources efficiently, and reduce processing times without compromising artisanal quality. In this article, we will explore practical solutions and techniques to improve the production of large leavened products, focusing on the importance of using state-of-the-art machinery and specialized training services.

What are Great Leavened Products? The Italian Tradition

Great leavened products, like panettone and pandoro, are Italian baked goods characterized by a long fermentation and leavening process. These sweets, which have become symbols of the Christmas holidays, require the use of sourdough, which gives them lightness, softness, and a unique flavor. The preparation of large leavened products is a true art, passed down through generations, requiring meticulous management of every phase of the production process. The use of sourdough is essential to ensure natural fragrance and superior digestibility, without the use of chemical additives.

DOMINO | Great Leavens: 4 tips to improve your production

Great Leavened Products: The Challenges of Production During the "Sweetest" Time of the Year

Producing large leavened products during the Christmas season presents several challenges, primarily related to managing time and resources. The high demand for products imposes tight schedules and careful planning, as the processing stages are long and complex. Among the main obstacles:

  • Extended Production Times: The processing of large leavened products requires many hours of leavening and fermentation, making it difficult to meet deadlines without compromising quality. Tight deadlines can easily lead to neglecting important details, such as the texture of the final product.
  • Workforce Management: During peak periods, effective management of personnel becomes crucial to ensure that each stage of production proceeds on time. Training staff is fundamental to avoid bottlenecks and inefficiencies.
  • Ensuring Uniformity: During high production periods, maintaining consistent quality is a challenge. The use of traditional techniques can introduce variability and compromise the uniformity of the product.

Our Tips for Improving Your Productivity

1. AUTOMATION OF OPERATIONS: AN ESSENTIAL HELP

One of the most effective solutions to reduce production times and improve efficiency is the use of modern, high-performance machinery. Domino® machines are the result of meticulous design and in-depth study conducted by the company’s team of technicians and technologists. Each piece of equipment is designed by professionals for professionals, developed in close collaboration with those who use these machines daily, thoroughly understanding their needs.

The high technology incorporated into each model ensures targeted solutions that respond to real production needs. This approach allows for reliable, precise, and high-performing machinery, optimizing every phase of work and enabling artisans to focus on the quality of their products.

In particular, the TUFF Hydro mixer from Domino® is ideal for producing large leavened products such as panettone and pandoro. Thanks to its dipping arm movement, TUFF Hydro ensures perfect aeration of the dough, an essential element for achieving soft and well-structured mixtures. This gentle yet effective movement minimizes the risk of dough overheating, preserving its organoleptic properties. TUFF Hydro, with its capacity to efficiently and uniformly process large volumes of dough, is the perfect tool for meeting the production challenges typical of the Christmas period, where quality and consistency of the product are paramount.

Optimizing the mixing phase is crucial in the production of large leavened products, as it directly influences the softness and structure of the final product. TUFF Hydro is therefore the ideal choice for those who wish to ensure a product of the highest quality, regardless of production volumes.

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 Evo

Domino Excellence
Mixers Line

Double arm mixers

The TUFF EVO diving-arm mixer is a top-of-the-line machine designed to ensure perfect dough thanks to the movement of its two diving arms, which aerate the dough 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. The TUFF EVO was designed to meet the needs of bakers, pastry chefs, and pizza makers, combining tradition and innovation to help them create their masterpieces. At Domino, we believe that every dough is an art form, and we are excited to share with you our dough mixer with diving arms, a symbol of timeless quality and efficiency.
FIND OUT MORE ABOUT Tuff Evo

2. OPTIMIZATION OF SOURDOUGH MANAGEMENT

While the mixer plays a fundamental role, managing sourdough remains a critical aspect of producing large leavened products. Automating this phase with machines like MAMA allows for maintaining sourdough in ideal conditions, optimizing fermentation and ensuring a highly digestible and aromatic final product.

The use of MAMA also helps to reduce waste and maintain constant quality control over the sourdough, ensuring stable fermentation even during peak production periods. However, the combination of MAMA and TUFF Hydro represents a perfect synergy for optimizing the entire production process, from the initial fermentation phases to dough processing.

3. SPECIALIZATION IN GREAT LEAVENED PRODUCTS: CONTINUOUS TRAINING

Producing large leavened products requires specific skills, especially during the Christmas period when production pressure increases. Training staff is crucial to ensure product quality and reduce errors during critical processing stages. Domino® offers personalized consulting and training courses with expert technologists to help professionals manage machinery effectively and optimize production processes.

This type of specialized training allows for refining processing techniques, optimizing recipes, and improving every phase of the production process, ensuring efficient and high-quality production even during the busiest periods.

Learn more about Domino® training

4. MAINTAINING A CLEAN LABEL: AN ADDED VALUE FOR CUSTOMERS

In an increasingly market-oriented towards natural and transparent products, producing large leavened products with a clean label, free from additives and preservatives, represents a competitive advantage. The use of advanced machinery like TUFF Hydro and MAMA allows for ensuring a natural and artisanal processing, eliminating the need for chemical improvers.

This approach responds to the growing consumer demand for genuine and high-quality products, helping bakeries and pastry shops that invest in innovative technologies and artisanal processes to become more competitive.

All Clear? Ready, Set... Go!

Tackling the Christmas season with optimized production and cutting-edge technologies is possible thanks to the solutions offered by Domino®. Automating sourdough management, training staff on large leavened products, and ensuring a clean label are essential steps to improve efficiency and the quality of the final product. If you want to take your production to the next level, contact us!


With the right technical and training support, the success of your Christmas season is guaranteed.

Easy-Up: TUFF becomes even easier!

Easy-Up: TUFF becomes even easier!

With Easy-Up, the Domino kneading arms system is enriched with a new and exceptional option designed to improve the daily processing of your doughs.

Our TUFF is a machine of indisputable quality and high technology: formulated starting from the daily needs of the craftsman and designed together with our Technology Team to ensure maximum usability and productivity in terms of quality. These machines, thanks to the movement of their two arms, guarantee a high-quality finished product, with an oxygenated dough and without unwanted overheating. TUFF kneading mixers are equipped with a traditional operating system with a self-braking motor, offering reliability and safety during use. The range of kneading capacity is wide, with models ranging from 46 kg to 155 kg.

In the video, Christian introduces us to two models of TUFF:

TUFF 2T – our two-speed TUFF

This machine allows you to reach 40 beats per minute in first speed and 60 beats per minute in second speed;

TUFF INV- our inverter TUFF

The TUFF with inverter allows you to work from a minimum of 35 up to a maximum of 70 beats per minute: you can select 10 different speeds and the rotation speed of the bowl will automatically adjust.

But then, what is Easy-Up?

It is an option available on our TUFFS that allows, at the time of stopping the machine, to end the travel of the arms at the top, in order to allow easy removal of the dough. A small, big detail that can make the difference in everyday manual work and simplify, not a little, the processing of the most disparate doughs and preparations. In addition, thanks to a convenient button, it will be possible for the bowl to make a third of a turn, at the end of which the arms will always stop at the top: another gem that allows you to move the dough comfortably forward to reach it more comfortably.

If you are looking for a comfortable, simple and high-quality machine, you have found the kneading arm mixer that is right for you. For information: info@dominovi.it

Discover MAMA 80 & MAMA 300, the new entries from Domino!

MAMA 80 & MAMA 300: Revolutionize your production.

Discover the new MAMA 80 and MAMA 300!
MAMA, the liquid sourdough starter, is an essential tool for professional bakers, pastry chefs and pizza makers. In response to the needs of the industry, we present two new models, MAMA 80 and MAMA 300, which offer exceptional performance in the generation and storage of liquid sourdough starter. But what are the innovative features of MAMA and how does it improve the sourdough processing experience?

Advanced technology for simplified processing

MAMA is a state-of-the-art technological machine that integrates time and temperature control programmes. Thanks to these features, managing the Sourdough Starter becomes easier and more predictable. Designed for bakers, pastry chefs and pizza makers who want to achieve a uniform, fragrant and digestible product in a more efficient and carefree manner.

Features and benefits of the MAMA 80 and MAMA 300 models

The new MAMA 80 and MAMA 300 models have been carefully designed to meet the needs of food sector professionals. Both models have features that make them easier to use and improve the end results. For example, MAMA is equipped with a pull-out tap for easy sourdough starter collection and pull-out utensils for easy cleaning.

MAMA 80: advanced performance and management flexibility

The MAMA models offer a high level of performance thanks to the use of dedicated software and four programmes for managing the processing steps. You can easily control the temperature of the product and tank: the display provides constant temperature and time control at each step. In the event of a power failure, the software automatically intervenes to ensure uninterrupted processing. In addition, the flexibility in step management makes it possible to adapt the process to specific production requirements.

Safety, durability and functionality

All MAMA models are built for safety, durability, and ease of use. The frame, tub and utensils are made of stainless steel, ensuring strength and ease of cleaning. Other features include hinges for guarding the tub with brakes, a removable stainless cut-out faucet for easy cleaning, and a product level sensor for precise control.

With the new MAMA 80 and MAMA 300 models, Domino’s offers White Art artisans a powerful and innovative tool for effortlessly and worry-free generation and storage of liquid natural yeast. With advanced technical features, excellent performance and a focus on practicality, these machines set a benchmark in the industry. Choose MAMA by Domino and discover the ultimate in performance for your production.

Reduce production costs? Mama’s got it!

Reducing production costs has become the primary goal of any craftsman. The cost of raw materials continues to rise, and the only solution to contain expenses seems to be to decrease production and exponentially increase the selling price–or does it?

What if there was a possibility of making natural yeast directly?
What if this natural yeast reduced the need for chemical additives and improvers?

REDUCE COSTS: THE ANSWER IS MAMA!

MAMA and its product Mamaliev allow for clean label, or clean label, products, meaning no improvers, additives or preservatives.
If your primary goal is to reduce production costs, this is a great start.

First of all, using Mamaliev in preparations results in tastier, more fragrant, healthier and also more digestible products.
There is, in addition, an increase in the stability and shelf life of the product: not insignificant benefits especially when properly communicated to the final consumer.

The economic advantage of working with a machine that is intuitive, easy to use, allows you to manage your own production, and eliminates the need to purchase additives and improvers is undeniable. So why not combine the pleasure of good with a greater profit?

Since 2020 we have also activated the Mamaliev Club: a club whose goals are education, innovation and synergy. All the details, about Mama and Mamaliev and our Mamaliev Club are at mamaliev.co.uk.

It is also important to note that MAMA Touch is complete with Technology 4.0. What are the benefits?
– The interconnection of the machine to the production system, with the possibility of checking production progress, timing and optimization of maintenance work, as well as telediagnosis of errors .
But most importantly:
– Tax credit for the buyer of “capital goods in 4.0 ” to the extent of 40 percent for assets up to 2.5 million; a real breath of fresh air for the artisan.

TO SUMMARIZE BY PURCHASING MAMA TOUCH YOU WILL GET:

  1. 40% tax credit
  2. Immediate, and long-term savings by eliminating the cost of improvers, additives and preservatives
  3. Increased product value in terms of quality
  4. More free time through easy management of refreshments

If you would like more information or would like to book a demo at our company, please contact us using the form below.
Also call us to find out what machines are in stock!

CONTACT US

If you would like more information or would like to book a demo at our company, please contact us using the form below.

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.