Quick Colomba Mix (8 hours)

Name: Quick Colomba Mix (8 hours)
SKU: Scatola
Price: 7.50 EUR
Availability: InStock

Quick Colomba Mix (8 hours)

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Making a good colomba is certainly not easy or simple, but with the right ingredients and a little patience, you too can try to make a long-leavened artisanal colomba. This is a simplified version of the Long-Leavened Colomba Mix and with a "clean" label (read in the description)!

7.50 €

Ex Tax Ex Tax 6.82 €

Price in reward points: 1

Stock: In Stock
Reward Points: 10
Code: DP061
Weight standard packaging: 1.00kg
V.A.T. applied: 10%

Available Options

Packaging/Quantity

Box 1 Kg

Box 5 Kg

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This mix differs from the Long Fermentation Colomba Mix in two aspects:

1) It does not contain emulsifiers E471 and E472, widely used in both industrial and artisan colombe to achieve prolonged softness. Instead, we use a different type of dried sourdough.

2) The second dough, meaning the morning dough, is simpler than the one required for the Long Fermentation Mix, as that recipe calls for Manitoba flour, while in this version you add more of the Quick Colomba Mix.

We recommend using a stand mixer or domestic diving arm mixer.

If you don’t want to use candied fruit, we have a great alternative: Fruit Jelly Cubes in 6 flavors. Find them here!

The quantities (in grams) and ingredients required for the preparation are listed below. The method is described in the product sheet. Preparation involves an initial evening dough (the mix contains natural yeast that must mature for 10–12 hours), followed by a second dough the next morning.

With 1 kg of mix, you can make 4 Colombe of 1 kg each.

Quantities for 4 Colombe of 1 kg

Evening dough	Morning dough
Mix g 1000 Fresh yeast g 3 Butter g 150 Water g 500	Mix g 700 Evening dough approx. g 1650 Egg yolks (from fresh eggs) g 370 Sugar g 120 Soft butter g 300 Salt g 15 Fruit (candied citron/orange and/or raisins) g 750

Quantity for 1 Colomba of 1 kg

Evening dough	Morning dough
Mix g 250 Fresh yeast g 1 Butter g 40 Water g 125	Mix g 175 Evening dough approx. g 416 Egg yolks (from fresh eggs) g 95 Sugar g 30 Soft butter g 75 Salt g 4 Fruit (candied citron/orange and/or raisins) g 180

Do you need molds to bake Colomba? We’ve got you covered (code DP904 click here).

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