Colomba glaze is not just decoration: it is technique, character, identity

Colomba is the traditional Italian Easter cake, a leavened product very similar to Panettone, but with a crunchy and fragrant topping that forms a delicate “dome” in the oven — what we call "glaze". And it is precisely this glaze, enriched on the surface with almonds and sugar granules, that delivers the first visual impact and that irresistible first “crack” under the teeth.

The glaze usually contains:

• Sugar (structure and sweetness)
• Almond flour (aroma and friability)
• Starches or flours (stability)
• A protein or binding component (egg white or equally functional alternatives)

A good glaze:

• does not run,
• does not detach after baking,
• creates a uniform and fragrant crust,
• forms elegant natural cracks,
• helps keep the colomba soft for longer.

In short: although originally appreciated for its aesthetic value, glaze has become a key technical element. Crunchy on the outside, protective during baking, capable of retaining moisture in the dough, beautiful alongside almonds and sugar pearls: it represents the perfect balance between sugar, structure and aroma.

And it is precisely from this balance that the differences between glazes arise. We offer three distinct solutions.

GLASSÈ – Tradition that works

The classic formulation, with powdered egg white, ensures a dry and well-defined structure. Rice flour contributes to a fine and uniform crunch.

Result: compact glaze, firmly anchored, with a decisive bite. Perfect for traditional colomba cakes and artisan productions.

GLAXOR – Softer, rounder

Here the balance changes: coconut fat, glucose syrup and milk proteins make the glaze more plastic and less fragile. Hazelnut flour adds a deeper, more enveloping aromatic note.

Result: a less “dry” coating, softer to the bite and richer in flavor. Ideal for those seeking a more elegant and less crumbly glaze.

VEGANBEL GLASSÈ – 100% plant-based

Free from egg white and milk, it uses modified starch and guar flour as thickening structure. Raw cane sugar provides a slightly more caramelized profile.

Result: stable during baking, completely plant-based, with a more natural and slightly rustic character. Perfect for vegan lines or for expanding your range without animal-derived ingredients.

Three different solutions, one single goal: enhancing colomba with a technical, stable and irresistible topping.