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.

Learn more
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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.

Learn more

Request the new 2025 Domino Machinery Catalogs

To discover the full potential of Domino® machinery and choose the right solutions for your business, you can request the new 2025 catalogs.

Don’t miss the opportunity to improve your production with Domino® technologies.

Request the new 2025 Catalogs now.

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

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

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

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

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!