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The Berzalais family has inherited over two centuries of craftsmanship to create Berzalais 84% and 82% unsalted fermented creams.

It is made within 24 hours by a centrifugal process using milk from ecological pastures, preserving the natural flavors of the dairy product.

Unlike French cream, which is rich in milk fat, Zarai cream has a refreshing, creamy texture and is favored by international dessert chefs such as Sal De Riso and Luigi Biasetto.

Chef Aniello di Caprio

Recognition and Favor The stable pH value (pH 6) and low melting point of Bézellet cream are the key to the success of Pannadone's delicacies.

The stable pH value (pH 6) and low melting point of Bezalel Cream are the key to the success of Pannadone's delicious flavor.

Its characteristics and richness of flavor allow the finished product to release its aroma and fine texture even at room temperature.

For more information, please contact Chiao Shun's Taipei and Taichung offices or (02) 2270-5588.