Mandarin Colomba

1000 g

Regular price: €25,05
Regular price: ~~€33,40~~
Sale price: €25,05

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Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake itself is especially soft owing to the use of fresh milk, butter and cream. It is light in texture and enriched with little pieces of Tardivo di Ciculli mandarins, sultanas and natural Mananara del Madagascar* vanilla. The loaf is covered with icing and decorated with granulated sugar and almonds.

Top Line - Fruits and Flowers

Product variants

ingredients

WHEAT flour, ALMOND icing (13%) [Sugar, EGG white, Sunflower oil, Italian ALMONDS (23%), Pre-cooked rice and WHEAT flour, Natural flavours], Sugar, Candied "Ciaculli late mandarin"* (11%) [Mandarin (62%), Glucosefructose syrup, Sugar, Concentrated lemon juice], Fresh EGGS raised on the ground, Fresh butter (MILK) (9%), Sultana raisin (4%), Emulsifier: mono and diglycerides of vegetable origin fatty acids, Grains of sugar (3%), Fresh EGG yolk raised on the ground, Wildflower honey from Sicily, Natural sourdough yeast (WHEAT), Fresh MILK (1%), Fresh cream (MILK) (1%), Cervia whole marine salt, Cocoa butter, Natural Mananara vanilla from Madagascar (0,2%), Natural flavors. May contain seeds. *SLOW FOOD PRESIDIUM

nutritional information

NUTRITION INFORMATION

PER 100G

Energy

1631 Kj - 388 kcal

15,0 g

of which saturates

7,6 g

Carbohydrate

56,0 g

of which sugars

33,0 g

Fibre

1,6 g

Protein

7,0 g

0,61 g

more information

The Mandarin Colomba with Late Mandarin from Ciaculli is part of the Loison home top line. A line of excellence that is distinguished by the choice of quality ingredients, of superior quality. For these products Loison prefers ingredients with certification of controlled origin, fresh eggs of safe farms, milk, butter and mountain cream, flour flour, Italian high-grade sugar and Cervia Integral Sea Salt.
The polypropylene bag with logo ended with an aluminum cover. Repaired by a structure in flatcardboard, wrapped in turn, by an uncoated printing paper rapresent the flower and the fruit that characterizes the cake inside the confection. The flat ribbon is in doublesatin and is customized to match the paper.The board of the ingredients is then stopped by a new type brass seal that complete the refined package.

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