Colomba with Gianduja Filling
An extremely soft cake with a dense crumb meets the full and intense flavour of the gianduja cream
Ingredients: type ‘0’ soft wheat flour, gianduja filling 20% (water, sugar, glucose syrup, sunflower oil, hazelnut paste 9,6%, ethyl alcohol, skimmed milk powder, milk proteins, cocoa, modified corn starch, gelling agent: pectin, preservative: potassium sorbate, flavours), sugar, butter, cat. A eggs, glaze [dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla flavour), flakes (sugar, cocoa paste, fat-reduced cocoa powder, cocoa butter, emulsifier: sunflower lecithin, glucose syrup, natural vanilla flavour)], sourdough from natural yeast 5% (wheat), cat. A egg yolk, emulsifier: mono- and diglycerides of fatty acids, inverted sugar syrup, salt, malted wheat flour, natural flavours.
May contain soya and other tree nuts.
Nutritional value per 100 g.
Energy |
Fat of which saturated |
Carbohydrates of which sugars |
Fibre |
Proteins |
Salt |
1801 kJ / 430 kcal |
20 g 12 g |
53 g 24 g |
2,8 g |
8,1 g |
0,50 g |