Thermal precision
Stable setpoints, programmed ramps and multi-stage temperature control.
D’MATRIX LABStart a conversation ↗Precision Food Processing
We don’t build
kitchen appliances.
We engineer the
science inside food.
D’Matrix Lab develops a new category of consumer systems that bring measurable food-science control into the home. We coordinate sensing, mechanics and embedded intelligence around the variables that actually change food.
Temperature profile°C
06h12h18h24hSystem state CLOSED LOOPSampling 10 Hz
1007550250
Our technologyfoundation
Environmental control
Airflow, humidity, oxygen exposure and pressure orchestrated together.
Fermentation science
Repeatable conditions for yeast, dough, cultures and controlled acidification.
Sensing + algorithms
Real-time measurements translated into guided, closed-loop process decisions.
Safety by design
Materials, safeguards and fault responses engineered from concept through production.
The D’Matrix platform
A kitchen appliance performs a function.
A process system controls an outcome.
Conventional appliances are usually organized around a heater, motor or timer. D’Matrix starts from the food process: what must be measured, what must be controlled, how conditions change over time and how the system should respond.
Our products combine purpose-built mechanics, sensors, power electronics, embedded firmware and guided programs. The consumer selects the objective; the system coordinates the process variables behind it.
Variables across the platform
01Temperature
02Time
03Humidity
04Airflow
05Pressure
06Vacuum
07pH
08Salt concentration
09Weight
10Mixing
11Cooling
12UVC
Not every product controls every variable. Each architecture uses the smallest relevant set required for its specific food transformation.
01 — Platform portfolio
One technology platform.
Multiple food transformations.
Each product is engineered around the variables that actually determine the process—not around another collection of disconnected features. The portfolio spans fermentation, proofing, aging, extraction, blending, hydration and intelligent ingredient management.
01Commercially launchedControlled fermentation + proofing
D’BakerAid
Turn variable kitchen conditions into a repeatable baking process.
A guided three-stage system for yeast activation and dough proofing, followed by steam preparation before finishing in your own oven.
Dedicated programs adapt the controlled environment to yeast and flour type, while integrated weighing and timers reduce the variables normally left to room conditions.
01Activate yeast by type
02Proof dough by flour type
03Finish in your own oven
- Temperature
- Time
- Weight
02Engineering validationPrecision food fermentation
D’Fermenter
Manage fermentation as a measurable process—not a countertop guess.
Programmable vegetable, dairy and culture processes combine weighing and salt calculation with temperature, duration and pH tracking, then controlled cooling at the endpoint.
The objective is not to promise a particular microorganism. It is to make the process visible and repeatable through measured salt, temperature, time and pH progression.
01Weigh + calculate salt
02Track temperature, time + pH
03Cool after endpoint
- Temperature
- pH
- Salt
- Cooling
03Advanced developmentIndependent dry-aging chamber
D’Ager Countertop
A self-contained environment for precision dry aging at home.
An independent chamber coordinating cooling, humidity, airflow and programmed UVC while monitoring temperature and water throughout the aging cycle.
Unlike passive aging boxes, the countertop architecture contains its own cooling source and actively manages the microclimate around the meat.
01Select meat + duration
02Regulate climate + airflow
03Complete guided cycle
- Cooling
- Humidity
- Airflow
- UVC
04Production readyRefrigerator-integrated aging
D’Ager Fridge
Convert refrigerator cooling into a controlled aging microclimate.
Designed to use the refrigerator as its cooling source while controlling local humidity, air circulation and programmed UVC for beef, pork, lamb and game.
The system concentrates its engineering on the local variables that an ordinary refrigerator does not independently regulate for an aging process.
01Place inside refrigerator
02Select meat program
03Control local microclimate
- Humidity
- Airflow
- UVC
- Time
05Engineering developmentWhole-bean precision extraction
D’Coffee
Program the complete path from whole bean to finished coffee.
Measured dosing, low-temperature pre-soak, vacuum-assisted wet grinding and programmed extraction align bean dose, grind time and dispensing with the selected volume and strength.
The architecture controls the process before extraction begins, using the selected serving volume and strength to calculate the required bean dose and operating sequence.
01Dose + pre-soak
02Vacuum wet-grind
03Extract + dispense
- Dose
- Vacuum
- Grind
- Extraction
06Active developmentPlant-based beverage extraction
D’Milker
Control concentration and extraction instead of accepting a fixed recipe.
Measured ingredients, controlled soaking, high-speed wet grinding, filtration and dispensing let the user select volume, density and a fast or full process.
Users can choose 500 ml or 1 litre and set the desired ingredient concentration, allowing the process to adapt to the beverage instead of forcing one universal formula.
01Choose volume + density
02Soak + wet-grind
03Filter + dispense
- Temperature
- Vacuum
- Grinding
- Flow
07Active developmentAutomated starter management
D’SourDough
Build and maintain a living starter with measured consistency.
A flour-aware platform for ingredient dispensing, weighing, mixing, feeding, smart discard, temperature management and cooling across the starter lifecycle.
The system is conceived as a starter-management platform: it supports the recurring feeding cycle while preserving the user’s chosen flour and starter method.
01Select flour + starter size
02Dispense, weigh + mix
03Feed, maintain + cool
- Weight
- Temperature
- Dispensing
- Mixing
08Concept developmentPrecision hydration station
D’Healthy Kettle
Prepare water for the application—not merely to a boil.
A concept combining filtration with exact temperature and time control for tea, pour-over coffee, infant formula and other water-sensitive preparations.
Different applications require different water conditions. The product prepares a controlled volume at the selected setpoint and holds it only as long as the process requires.
01Filter water
02Select use + setpoint
03Heat, hold + serve
- Filtration
- Temperature
- Time
- Volume
09Advanced developmentVacuum blending + weighing
D’HandBlend
Blend, weigh and reduce unnecessary air incorporation in one system.
A modular hand blender with a sealed vessel, integrated scale and vacuum control for blending or chopping with less foam, trapped air and separation than an open vessel.
The quick-connect system separates the motor, vessel and tools while the weighing base turns ingredient preparation and processing into one measured workflow.
01Weigh in vessel
02Seal + manage air
03Blend with quick-connect tools
- Vacuum
- Weight
- Blend
- Accessories
02 — Control architecture
Sense. Decide.
Control. Repeat.
Food processes change over time. Our systems measure the environment, compare it with the programmed target, and adjust the process through closed-loop control.
01SenseCapture physical process variables.
02DecideInterpret state against the recipe target.
03ActAdjust heat, airflow, humidity or pressure.
04VerifyMeasure the response and repeat.
03 — Development method
From food-science principle
to production system.
D’Matrix Lab works across food science, electronics, embedded software, mechanical engineering, thermal and fluid systems, industrial design and manufacturing. This systems approach is essential: a stable food process cannot be created by firmware, mechanics or a recipe alone.
Define the food process
We begin with the transformation itself: the physical, chemical and biological variables that determine quality, consistency and safety.
Engineer the control system
Sensors, actuators, mechanics, electronics and embedded algorithms are designed as one coordinated architecture—not as disconnected features.
Translate science into guidance
Complex process logic becomes clear presets, measured inputs and understandable feedback that consumers can use without laboratory training.
Validate and industrialize
Concept evaluation, engineering verification, safety review, manufacturability and production controls move the system toward a repeatable commercial product.
Scientific collaboration
Food-science concepts within the portfolio have been evaluated with specialist laboratory partners in France and Germany. Engineering validation, regulatory testing and production qualification continue according to each product’s readiness stage.
04 — About us
“We don’t just build appliances. We embed scientific principles into every circuit, blade and sensor.”
Our evolutionFrom product development
From product development
to precision food processing.
Matrix Tech Development was founded in Andorra and built more than two decades of experience developing consumer products and kitchen appliances, supported by engineering and manufacturing activity in Shenzhen, China.
After years of collaboration with food scientists, the company evolved from developing conventional appliances to creating systems grounded in measurable food science and electronic engineering. D’Matrix Lab is the innovation division created to lead that transition.
Our objective is practical: make health-first food processing more controlled, understandable and accessible without asking consumers to sacrifice convenience, flavor or the pleasure of cooking.
Discover Matrix Tech Development ↗D’Matrix Lab develops advanced consumer systems at the intersection of food science, electronics, mechanics and embedded intelligence. The company was founded by product engineer Arik Moyal after more than two decades developing consumer products and kitchen appliances.
We translate professional process variables into guided, practical experiences—without asking the consumer to become a laboratory technician. Better control should support convenience and flavor, not require users to choose between health objectives and an enjoyable kitchen experience.
20+Years in product development
9Product systems presented in this portfolio
Precision food science in every home.
Make sophisticated process control accessible through products that feel intuitive, relevant and commercially practical.
Engineering follows the food.
We define the relevant scientific variables first, then design the sensing, mechanics, electronics and algorithms required to control them.
D’BakerAid is commercially launched.
The first D’Matrix system demonstrates how controlled fermentation and proofing can become a guided consumer experience.
05 — Build with us
From process insight
to production-ready system.
We work with engineering partners, manufacturers, scientific advisers, distributors and investors who share our ambition to build a new category of intelligent food-processing products.
We are interested in manufacturing scale-up, laboratory and regulatory collaboration, strategic distribution, licensing opportunities and long-term platform partnerships across the United States and Europe.
Start a conversation ↗