• Colomba in Tin Ancient Ferrua Recipe
  • Colomba in Tin Ancient Ferrua Recipe
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Colomba in Tin Ancient Ferrua Recipe

1000 g

€35,90
€35,90
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THE COLOMBA EASTER CAKE ACCORDING TO PIETRO FERRUA RECIPE. The Colomba Easter Cake in its original recipe. Fresh candied orange and “Diamante” citron, orange paste in the fluffly dough rich in egg yolks, naturally leavened and left to rest for a long time after baking. On top, the Italian Hazelnut “Tonda Gentile Trilobata” frosting, enriched with whole almonds and sugar grains.
ingredients

Soft wheat flour type ‘‘0’’ - Butter (milk) - Sugar - Candied orange peel 8% (Orange peel, glucose syrup - fructose, sucrose) -- Candied citron peel 8% (Cedar peel - Glucose/fructose syrup - Sucrose - Concentrated lemon juice) - Fresh egg yolk of category A from free-range hens - Natural yeast (Soft wheat flour type ‘‘0’’ - Water) - Emulsifiers: mono and diglycerides of fatty acids - Whole milk - Orange fruit paste (Glucose/fructose syrup - Orange peel - Sucrose - Natural flavours - Concentrated lemon juice) - Invert sugar - Salt - Natural flavouring - Flavouring natural Bourbon vanilla.

ICING INGREDIENTS 12%: Sugar - Fresh egg white of category A from free-range hens - Tonda Gentile Trilobata hazelnut 9% - Rice flour - Rice starch - Icing sugar (Sugar - Wheat starch) - Sunflower seed oil - Natural flavours. Garnished with sugar granules 4% and whole almonds 2%. May contain other nuts, soy and mustard.

Origin of ingredients: EU and non-EU
nutritional information
NUTRITION INFORMATION
PER 100G
Energy
1745 Kj - 416 kcal
Fat
17 g
of which saturates
9 g
Carbohydrate
59 g
of which sugars
35 g
Protein
4,3 g
Salt
0,39 g
Colomba in Tin Ancient Ferrua Recipe
Colomba in Tin Ancient Ferrua Recipe

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