Traditional Colomba Gran Galup 750g

The original recipe for the Colomba. Fresh candied orange and diamond citron, orange paste in a soft dough rich in egg yolks, slowly leavened and left to rest.
Let it rest for a long time after baking. Cover with the “Tonda Gentile Trilobata” Italian hazelnut glaze, enriched with whole almonds and granulated sugar.

INGREDIENTS: Flour grain tender type ''0'' - Butter (milk) - Sugar - Candied orange peels 8% (Orange peels, glucose syrup - fructose, sucrose) - Candied citron peels 8% (Cedar peels - Glucose/fructose syrup - Sucrose - Concentrated lemon juice) - Egg yolk egg fresh category A from free-range hens - Natural yeast (Wheat flour) grain soft type ''0'' - Water) - Emulsifiers: mono and diglycerides of fatty acids - Milk whole - Orange fruit paste (Glucose/fructose syrup - Orange peel - Sucrose - Natural flavors - Concentrated lemon juice) - Invert sugar - Salt - Natural flavor - Natural Bourbon vanilla flavor. ICING INGREDIENTS 12%: Sugar - Egg whiteegg fresh category A from free-range hens - Hazelnut Tonda Gentile Trilobata 9% - Rice flour - Rice starch - Icing sugar (Sugar - Rice starch) wheat) - Sunflower seed oil - Natural flavors. Garnished with 4% sugar grains and almonds whole 2%. May contain other nuts, soy and mustard.