{"id":3308,"date":"2020-01-17T15:44:58","date_gmt":"2020-01-17T14:44:58","guid":{"rendered":"https:\/\/www.dominovi.it\/domino-news-en\/why-liquid-natural-yeast-is-increasingly-found-in-artisan-workshops\/"},"modified":"2020-01-17T15:44:58","modified_gmt":"2020-01-17T14:44:58","slug":"why-liquid-natural-yeast-is-increasingly-found-in-artisan-workshops","status":"publish","type":"post","link":"https:\/\/www.dominovi.it\/en\/domino-news-en\/why-liquid-natural-yeast-is-increasingly-found-in-artisan-workshops\/","title":{"rendered":"Why liquid natural yeast is increasingly found in artisan workshops"},"content":{"rendered":"
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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.<\/span><\/p>\n

<\/div>\n<\/div>\n<\/div>\n

But what is it? How does liquid natural yeast work?
\n<\/b><\/span>What are the differences from solid natural yeast?<\/b><\/span><\/p>\n

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We recently discussed this in an article titled. <\/span>“How to control fermentation and storage of liquid natural yeast<\/a>“<\/span> and we noticed some interest in the subject from our audience.<\/span><\/p>\n

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. <\/span><\/p>\n

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.<\/span><\/p>\n

Is it difficult to keep liquid natural yeast alive?<\/b><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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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. <\/span><\/div>\n
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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. <\/span><\/p>\n

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.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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But then does liquid natural yeast require the constant presence of a person?<\/b><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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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.<\/span><\/div>\n
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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. <\/span><\/p>\n

What does DOMINO propose for artisans who want to work with liquid natural yeast?<\/b><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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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 ” <\/span>MAMA<\/a><\/strong>“, a true jewel of technique and technology, knowledge and innovation.<\/span><\/div>\n
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The fermenter line MAMA<\/a><\/strong> consists of three distinct models that embrace different production needs.<\/span><\/p>\n

Mama 15<\/span> 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. <\/span><\/strong><\/p>\n

Mama 30<\/span> is the intermediate version, good for medium-sized laboratories, with a usable capacity of about 17 kg.<\/span><\/strong><\/p>\n

Mama 120<\/span> 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. <\/span><\/strong><\/p>\n

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).<\/span><\/p>\n

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.<\/span><\/p>\n

If you want to learn more about this topic, figure out which MAMA<\/a><\/strong> is suitable for your laboratory, or receive an immediate quote, contact us now.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-domino-news-en"],"acf":[],"yoast_head":"\nWhy liquid natural yeast is increasingly present | \u00ae<\/title>\n<meta name=\"description\" content=\"There are endless possibilities for the development of this ancient path of natural yeast sourdough; many are related...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dominovi.it\/en\/domino-news-en\/why-liquid-natural-yeast-is-increasingly-found-in-artisan-workshops\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why liquid natural yeast is increasingly present | \u00ae\" \/>\n<meta property=\"og:description\" content=\"There are endless possibilities for the development of this ancient path of natural yeast sourdough; 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