The Glaze: A Signature Element of the Easter Colomba

In Italian pastry tradition, glaze is a key element that enhances both the look and taste of the Easter colomba and other festive leavened cakes such as panettone and veneziana. Crunchy, golden, and topped with sugar and almonds, the glaze not only adds visual appeal but also enriches the dessert's aromatic profile. In our product range, we offer three professional solutions to achieve the perfect finish:

GLAXOR

Product code: 2233

A high-quality traditional glaze made with almond and hazelnut flour, designed to give your baked goods an inviting and fragrant appearance. It doesn’t burn in the oven and forms an even, regular crust. Easy to prepare with liquid egg white and a bit of oil.

Interested in purchasing it? Click here

GLASSÈ

Product code: 2234

A well-balanced glaze base made with almond flour but without hazelnut flour, resulting in a more delicate taste compared to GLAXOR. It does not burn during baking and creates a smooth, even crust. Simple to prepare with water and a bit of butter or oil.

Interested in purchasing it? Click here

VEGANBEL GLASSÈ

Product code: 4706

A plant-based alternative for glazing colomba cakes and pan brioche. It contains no egg white and is made with 100% plant-based ingredients, ensuring ease of use and decorative versatility.

Interested in purchasing it? Click here