1.7 min read

Why Colomba Baking Moulds Matter More Than You Think

Colomba Moulds on Industrial Lines. Photo Credits: Simone Benso for Galup

When baking Colomba di Pasqua, the traditional Italian Easter bread, every detail matters—from ingredient quality to fermentation time. But one often-overlooked factor that significantly impacts the final product is the baking mould.

At Ecopack, we specialize in colomba moulds that enhance baking performance, ensuring that professional bakers achieve consistent and superior results. To ensure this result, we often collaborate with professional bakers such as Michael Kalanty, who created a special version of Colomba in our mould.

How Colomba Baking Moulds Improve Performance

Unlike generic baking containers, professional colomba baking moulds are engineered to optimize:

Heat Distribution Efficiency: The internal waves create micro-channels that distribute heat evenly throughout the dough. This helps prevent underbaking in the center while ensuring a consistent, golden-brown crust on the surface.
Optimal Dough Expansion: The carefully engineered ridges of the mould support-controlled dough rise, giving the colomba its signature shape. This ensures a uniform crumb structure, crucial for professional bakers aiming for consistency across batches
Moisture Regulation: By guiding airflow around the dough, the mould prevents excess moisture buildup,

A Recipe Crafted for Our Moulds

Our collaboration with Michael Kalanty, a master in bread science, led to a colomba recipe that makes full use of our moulds’ benefits. By maintaining proper heat circulation and supporting even dough expansion, the mould ensures that each colomba turns out perfectly light, airy, and flavorful.