Brazzale: The Oldest Italian Dairy Company’s Commitment to Supporting Professionals
Brazzale, the oldest Italian dairy company, has strengthened its commitment to supporting the professional world with a project that combines scientific research, quality of raw materials, and constant dialogue with pastry chefs, bakers, and pizza makers. This transversal journey involves pastry shops, bread making, pizzerias, and ice cream shops, focusing on products designed to meet the real needs of daily work. At the basis of this approach is the Brazzale Science Center (BSC), a research and development center created in collaboration with the University of Milan, which works on the technological evolution of dairy products destined for the hospitality channel.
NIC – New Idea Cream at Brazzale
NIC: The Multifunctional Cream for Doughs and Fillings
Among the new solutions, NIC – New Idea Cream stands out, a multifunctional technical cream designed for professional use in pastry shops, bakeries, and pizzerias. Its dairy composition allows for extremely flexible use: it can enter directly into doughs, improving their consistency, structure, and aromatic and gustatory profiles. “NIC improves the structure and growth of the dough, gives aroma and flavor, and also performs an elegant function thanks to the dairy composition,” explains Roberto Brazzale, highlighting the cream’s versatility.
Roberto Brazzale
MO’: The Pizza Yarn Designed for Cooking
Next to NIC comes MO’, a pizza yarn obtained from a combination of stringy and hard cheeses developed through targeted use of whey. The result is a product designed to deliver smooth blending, controlled spinning, and balance during cooking, avoiding hardening at the end of the oven. “MO’ is designed to melt regularly, spin in a controlled way, and maintain balance during cooking without solidifying at the end of cooking,” highlights Roberto Brazzale, showcasing the product’s technical performance.
Technical Butters and Raw Materials at the Center
The Brazzale approach also includes a varied range of professional butters, including Fratelli Brazzale butter, Pro Alpine Butter, and Flavoring Butter. The latter is characterized by the micronization of natural flavors, allowing for homogeneous distribution and a precise technical impact in processing. All products are born from the valorization of milk from the Brazzale eco-sustainable supply chain, a key element to guarantee constant quality, traceability, and high performance.
Damiano Carrara
The Professionals’ Point of View: Pastry Making and Pizza
The dialogue with professionals is reflected in concrete applications. Pastry chef Damiano Carrara from the Atelier Damiano Carrara talks about a creation that combines technique and raw material: “I prepared a modern tart with a mandarin and sage flan, completed with Gran Moravia grated like very fine snow. The pastry is made with Fratelli Brazzale lactose-free butter: an elegant, sweet, and slightly savory dessert.” Ciccio Vitiello from the Cambia-Menti and Vanvitelli pizzeria also shares his experience: “We have created a bread product with 10% Fratelli Brazzale milk cream and 5% superior butter. The strength of this product is its multifunction: it enters the dough for structure and aromas and can also become a topping, sweet or savory.”
Ciccio Vitiello
A Shared Model for the Horeca Channel
The Brazzale project is configured as a shared model, based on the search for the best raw materials and on a continuous comparison with those who work every day in laboratories and ovens. This approach strengthens the company’s role as a technical partner for foodservice, capable of supporting professionals with reliable, versatile, and quality-oriented solutions. For more information, visit Here