Adapt your bakery, pizzeria, and pastry shop with Domino‘s Mama, to forget about improvers and compressed yeast. The liquid sourdough fermenter is a technological machine with three working stages (blending, maturation and storage) designed to produce and preserve liquid sourdough, equipped with time and temperature control programs.

This machine handles liquid natural yeast automatically allowing the product always uniform. The production capacity ranges from 14 to 270 kg, depending on the model. The qualitative advantages are: more digestible products, increased stability and shelf life of the product, reduction of salt content, lower glycemic load when combined with bran flours, rich in vitamins and minerals, greater sense of satiety due to nutrient richness.

Other pratical advantages are: easy management of sourdough refreshments, possibility of taking ready sourdough at any time of the day, constant maintenance of fermentation and storage temperatures, clean label products (no improvers, additives, or preservatives).