Mamaliev Club: a liquid natural yeast project

Mamaliev Club, at last let’s talk about one of the most ambitious projects born in recent years.

But what is the Mamaliev Club? Mama and its product Mamaliev are the indispensable tools for creating genuine, high-quality products. With this project, we aim to involve the various stakeholders in the field to spread the culture of natural leavening, showing all its advantages, when the process managed by the fermenter created by Domino.

THE PROJECT.

The Club was thus born out of a desire to bring culture, practical and economic benefits to all those who use or wish to make use of liquid natural yeast in their daily work.

Three main objectives are:

  1. Conveying the concept that the technology expressed by Mama is the optimal solution for solving all problems related to managing the main ingredient of leavened goods: natural yeast;
  2. Create synergy among stakeholders by highlighting the benefits that this technology represents for each of the actors involved;
  3. To spread awareness that innovation and continuous research are the solution to overcoming any crisis even in traditional sectors such as artisanal white goods.

In all this, crucial help and presence comes from our dream team of Technologists, the beating heart of the Mamaliev Club.
The intention is to share the knowledge and experience of Master Technologists. By doing so, all practical, economic, quality and promotional advantages can be exploited to the fullest extent possible. But it doesn’t end there.

DOMINO, IN THIS PROJECT, HAS PUT HIS HEART INTO IT–BUT ALSO HIS HEAD!

Putting oneself in the shoes of the craftsman is an almost daily operation for the Domino technical and operations team. Therefore, in the design phase of the project, we asked ourselves: what are the elements that are most often overlooked, in their essentiality, in the daily work of a baker?

NEW.

The solution is ongoing and constant training and sharing proven recipes and tricks of the trade that enable anyone to bring new, seasonal and diverse products to their customer. For this, Mamaliev Club members, will have access to a private area where Technologists will periodically post their recipes and tips, and not only that… the entire manual of recipes and tips will always remain available!

PROMOTION.

In the hustle and bustle of everyday life, it is not obvious to be able to devote time to your own promotion and marketing. For this Domino’s came up with a basic kit to promote the business and products with Mamaliev. Roll-Ups, stickers, counter displays–the indispensable resources for making Mamaliev Liquid Mother Yeast products and your own work recognizable.

LANDMARKS.

Unity is strength: Domino strongly believes in sharing and networking among artisans, technologists, and retailers. Therefore, the Mamaliev Club was born with the idea of promoting the individual Craftsman in three simple moves:

  • Synonym for quality
    Immediate recognition of quality products with the use of Mamaliev and subsequent application of the Mamaliev brand on products and in the member’s premises.
  • Feature on the site
    The activity of each member of the

    Mamaliev Club

     will be reported on the mamaliev.co.uk website through a geolocation map; This will allow to be present on the web and to be found through the mamaliev.co.uk website with all the necessary contact information: address, phone number, website…
  • Feature on social media
    Further visibility of the member and his activity by posting photos on Domino’s Social. Once given Club membership, each activity will be re-shared and/or tagged on Domino’s Instagram and Facebook pages.

The time has finally come to get involved. And you, what are you waiting for?
Do you also want to join the Mamaliev Club?

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

Mixes & Tuff Hydro: one machine, endless possibilities

The world of dough is vast and complex, difficult to understand by those outside the trade, but always fascinating and multifaceted.
High-hydration doughs, moreover, are a whole different story. To understand them thoroughly requires a great knowledge of the raw materials: water and flour.

BUT WHAT DOES HIGH HYDRATION DOUGHS MEAN?

High-hydration doughs are defined as compounds with a larger water component than classical doughs-all depending on the type and absorption of the flour. The more hydrated the dough is, the more water, evaporating during baking, will allow the volume to increase, thanks in part to theCO2 produced during rising. In conclusion, all this results in a bulky, fluffy product with large honeycombs to make it light.

TO ACHIEVE THESE RESULTS, HOWEVER, KNOWLEDGE OF WATER AND FLOURS IS NOT ENOUGH: THE RIGHT MIXER DOES, INDEED, MAKE A DIFFERENCE.

TUFF HYDRO, one of our latest models, was in fact created precisely for high-hydration processing. Our own Christian Trione came to visit us for a day of testing and trials, and we took advantage of it…In conclusion, then, in these four videos we have collected some interesting notions for the Biga, Classic Bread, Roman Shovel and Ciabatta processes: a real basic handbook for using the TUFF HYDRO.

FIRST DOUGH:
THE BIGA

3 minutes, 40 Beats and 8 Tub Turns / Minute.
A pre-ferment that is used to give not only taste, but also fragrance and above all shelf life to the product; The program used here involves only one stage, after which the Biga will have to be stored at 18°C for 24 hours and then inserted at a rate of 30 percent into the final dough.

SECOND DOUGH:
THE ROMAN PALACE.

3 Minutes, 40 Beats and 8 Tub Turns / Minute.
30-minute car stop.
8 Minutes, 55 Beats and 11 Tub Turns / Minute.
10 Minutes, 80 Beats and 14 Tub Turns / Minute.

THIRD BAKING:
THE CIABAT.

2 Minutes, 40 Beats and 8 Tub Turns / Minute.
10 Minutes, 55 Beats and 11 Tub Turns / Minute.
8 Minutes, 70 Beats and 14 Tub Turns / Minute.

FOURTH DOUGH:
THE CLASSIC BREAD

2 Minutes, 40 Beats and 8 Tub Turns / Minute.
10 Minutes, 55 Beats and 11 Tub Turns / Minute.
8 Minutes, 70 Beats and 14 Tub Turns / Minute.

Planetaria: the little Domino jewels presented by Christian Trione

From the small store to the large craft workshop, planetary machines are irreplaceable and unfailing pieces of machinery. Compact and practical to use, they are suitable for any type of production and size. Not only bakery or pastry workshops, but also restaurants and ice cream parlors.

DEPENDING ON PRODUCTION NEEDS, 3 MODELS OF PLANETARY MIXERS ARE AVAILABLE: 7-, 12- AND 20-LITER. ALL MODELS STAND OUT FOR THEIR QUIETNESS AND STURDINESS, AS WELL AS THEIR WINKING, CHARACTERFUL DESIGN. IN SHORT, TRUE WILD CARDS – LITTLE JEWELS SUITABLE FOR ANY NEED.
Le Coin du Pain, Christian Trione's store in Aosta, and the benefits of daily use of MAMA

The special features of our planetary machines also lie in the tools, which are provided.

  • The Whisk–shaped like a propeller to incorporate more air–for beating eggs, whipping cream, and making creams and semi-fluids;
  • The hook, for doughs such as buns, brioches and more;
  • The spatula, for cakes, cookies and pastry;
TALKING TO US ABOUT DOMINO’S SMALL PLANETARIES IS CHRISTIAN TRIONE. TECHNOLOGIST AND MASTER BAKER, REPRESENTATIVE OF ITALY AND 4TH PLACE WINNER AT THE LAST MONDIAL DU PAIN, ONE OF OUR MOST TRUSTED COLLABORATORS.

As we always say, the work and opinion of our technologists is crucial. From mechanical design to technological development of machinery, their input is very important. It is because of this that we are able to make machinery that suits the real needs of craftsmen. To sum up: what distinguishes Domino planetary machines? Quietness and robustness are undoubtedly the key words. The small size and versatility of the tools, the ease of cleaning and management of all production steps… Let’s see the features in detail:

Planetary SM7

SM7

  • Structure of painted steel
  • Structure of painted steel Bowl of inox steel
  • Utensils included (whisk, hook and spatula)
  • Bowl capacity: 6,8 lt
  • Tilting head
  • Guard of transparent ABS
  • Audible safety alarm
domino_sm-photo-03

SM12 & SM20

  • Structure of painted steel
  • Structure of painted steel Bowl of inox steel
  • Utensils included (whisk, hook and spatula)
  • Tank capacity: 12 lt for SM12, 20 lt for SM 20
  • Bowl with handles and stiffening band
  • Shockproof guard of polycarbonate

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

Domino’s home trainer: Christian Trione presents ROLL

The moulding machine is one of those machines that should never be lacking in bakeries and artisan workshops: in fact, in baking and pastry, it allows the moulding phase to be greatly optimized-in terms of time and precision.

What is forming?
 This is the stage when the dough is given its final shape.

The ROLL26 is the Domino House moulder, one of the first machines made by our company, and among those we are most fond of. It is available in two versions: one in painted steel and one in stainless steel. A machine of undeniable precision–absolutely perfect for speeding up the production processes of many shapes.

WHAT ARE THE MAIN FEATURES OF ROLL26?

VERSATILITY

Our two-cylinder molding machine allows the production of so many types of products, especially due to the working range from 25gr to 1Kg of dough.

SPACE SAVER

Equipped with retractable and removable stainless steel trays, the ROLL26 is the ideal molding machine even for those with small workshops. In addition, the ability to completely pull out the trays makes cleaning work much easier and faster.

ANTISCARTO

A proven and certainly very useful system that reduces the risk of dough failure to roll up. Combined with the shaved wool mats that come standard with the molding machine, this greatly lowers the possibility of sticking.

ENDLESS POSSIBILITIES

The ROLL26 molding machine can be equipped with the addition of a press table integrated with the machine or a table equipped with an independent motor to obtain 60cm long strands!

In short, when the words FORMATER, ROLL and DOMINO are in the same sentence, it is certain that we are talking about a professional and reliable tool. This is well known by Christian Trione, technologist and master baker. In his store in Aosta, Le Coin du Pain, he has now collected the entire range of Domino signature machines, including our ROLL26. ..

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

Fabio Lopez, the master of great leavened goods

Today we’re talking about another member of the Domino Dream Team: let us introduce you to Fabio Lopez! If you follow us on our socials, you can’t have missed one of the latest mamaliev-themed videos published, straight from the Domino Art-Lab.

Fabio was born in Switzerland, in Faido, in 1971, but is originally from San Giovanni in Fiore, Calabria. From a young age he showed his inclination and passion for the world of cooking and pastry, and hotel school was but the small stepping stone to what would be-and is-a career full of satisfaction and success.

28 YEARS AS A COOK AND PASTRY CHEF, THE LAST 6 OF WHICH ALSO AS A BAKER.

A truly remarkable resume and a visceral passion that has also led him to travel the world, going as far as the China.

fabio-lopez_big-lived_02
fabio-lopez_big-lievited_01
Nowadays Fabio is mainly involved in Pastry and Bakery, with a focus especially on large leavened goods.Panettone, dove and holiday cakes are among his workhorses. Last February he visited us in Art-Lab to experiment and test our mamaliev , Mama ‘s liquid natural yeast, and the use of the latter precisely in large leavened goods. The results were absolutely exquisite! His work, shared with the other members of the Technologist Team, was instrumental in taking another big step forward in simplifying the use of mamaliev.

PATIENCE AND ORGANIZATION OF WORK ARE THE TWO GREAT PILLARS OF FABIO’S WORK; THOSE WHO HAVE HAD THE OPPORTUNITY TO KNOW HIM CANNOT BUT AGREE. HIS SIMPLE MANNER AND CLARITY IN HIS EXPLANATIONS MAKE HIM THE PERFECT TEACHER.

The collaboration with Fabio Lopez dates back to 2017: the great preparation and wealth of experience he brought to the company were immediately useful and soon became indispensable…
And what are Fabio’s plans for the future?
Open a production workshop and Create a brand for stores.

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

Technologists meet, Art-La comes to life again: 2021 is off to a great start!

The year 2021 is off to a great start, with the first meet between our Team Technologists in a long time.

Taking all the necessary precautions, subjecting all participants to the rapid test to avert the COVID-19 threat, the meet proved crucial in the development of the Domino 2021 strategy.

WE TOOK THE OPPORTUNITY TO WELCOME ANDREA ALDRIGHETTI FROM VERONA TO THE TEAM, A NEWCOMER TO DOMINO – A COLLABORATION AS APT AS EVER GIVEN THE BUBBLY ATMOSPHERE AND FELLOWSHIP THAT IMMEDIATELY ENVELOPED THE ART-LAB.

These days of workshops, experiments and sharing took place with a slightly different flavor than usual. It was not just about experimenting with new recipes and new combinations, but rather consolidating the use of mamaliev, the liquid natural yeast from our MAMA, in thedaily use of every baker and artisan.

Pizze in pala, Pane Sciapo, Panettoni… our technologists have focused on the workhorses of the Italian white art and beyond. All to offer a direct and decisive approach to all those artisans approaching liquid natural yeast and wishing to purchase or use MAMA.

Fabio, Andrew, Christian and Abraham in Art-Lab.

ABRAMO, CHRISTIAN, FABIO AND ANDREA PUT ALL THEIR KNOWLEDGE AND EXPERIENCE ON THE PLATE: PERFECT INGREDIENTS FOR A DECIDEDLY TASTY AND WELL-RISEN DOUGH.

The first day served to share all the ideas and reflections of these past months. A brain-storming session absolutely necessary to start this year with clear ideas and precise goals.

On the second day the technologists rolled up their sleeves and finally got their hands in the dough. Tests and experiments were used to improve the use and inclusion of liquid natural yeast in the most classic and widely used recipes.

Passwords?
Simplicity and Ease.

Tuscan bread
Pizza in shovel
Slipper

The key objective, clear and shared by all, is precisely to simplify. A problem, or a request, is matched by a direct and immediate answer. What bread do you make? What product do you need?

Fabio, Christian, Andrea, and Abraham then tried different methods of making it: for example, by using biga or by yeast stringing.

What is the chariot?

It is a fairly dry pre-dough that helps the actual dough rise.

What is the meaning of “stringy yeast”? ?

Gluing is the process of forming the gluten mesh and allows for a soft, elastic dough that is unlikely to break.

The last and third day served as a time to take stock of what had been accomplished. After tasting the delicious and fragrant fruits of so much work, the technologists finally said their goodbyes with many new ideas and a new wealth of awareness and plans for this 2021.
Curious to know what we have in store? All of us at Team Domino can’t wait to let you in on it… Follow us on our socials to stay up to date!