Kitchen equipments: What do you absolutely need?

Kitchen utensils: what are the essentials?

How to choose kitchen equipment:

Let’s start with the pots. There are different types and with various materials such as stainless steel, aluminum, enamelled cast iron, copper, stone, terracotta, porcelain and enamelled glass. Furthermore, especially the pans, they generally have a particular anti-stick coating indispensable in the kitchen.

You have to choose in relation to the use we will make of it behind the stove and then based on the material. The pans are equipped with a lid and two handles, possibly in various sizes. The capacity varies with the number of diners, obviously.

The pans allow the preparation of fries, vegetables, meat etc. They are also necessary in various measures. Let us not forget casseroles and pans for stews, roasts and sauces. also useful is the grill pan, the pressure cooker, for cooking legumes, braised meats and stews.

Knife set

Recall that in addition to the classic cutlery, it will be necessary to have a good set of knives, made of steel and / or ceramic, with different sizes, for the various recipes in the kitchen.

Obviously you will need steel scissors and the classic poultry shears.
Above all, wooden and steel ladles of various sizes cannot be missing to mix dough, sauces, etc. as well as the skimmer.

As for pans made of non-stick material, it is advisable to use tools that do not scratch this type of material. They will also serve whips, also electric, for the preparation of sweets, to whip and to prepare the beaten egg.

The cutting board and the half-moon are essential for shopping, slicing and cleaning vegetables and more. The potato masher and potato peeler, the vegetable mill are also other allies of those who love the velvety or the classic gateau.

You may also need a meat tenderizer. For the desserts then, you will need rolling pins, molds, a pasta cutter wheel and cookie cutters.

You will also need oven mitts and oven mitts, refrigerator containers of various sizes.

Organic restaurant: requirements of the new restaurant

As people become more aware of environmental pollution, they increasingly prefer to go to an organic restaurant. Obviously this is not only the result of an interest in the environment but a real trend that is involving everyone and in any commercial sector.

What are the characteristics of a good organic restaurant?

  • Generally we prefer fresh, local and seasonal ingredients and maybe even having an organic certification.
  • A philosophy of ethical and sustainable consumption.
  • Organic and natural furnishings, consistent with the image of the restaurant.

But what does the gastronomic offer to an organic restaurant and what have to do?

When we take a look at the culinary trends of organic restaurants, we note a particular preference for: seasonal fruits and vegetables, grains, tubers, whole grains, seeds, nuts and vegetable or animal proteins. With these ingredients, each activity then uses its imagination to create tasty and healthy dishes.

Some examples of interesting dishes are bowls or a main dish consisting of salads in a single dish, substantial, rich in nutrients, colors and flavors. The formula consists in using proteins, a side dish of vegetables or legumes, a cereal base (quinoa, rice, cous cous or bulgur), a sauce and dried fruit or seeds for a touch of crunchiness

If we talk about appetizers and pasta dishes then we can find two very popular ones:

  • The famous and tasty hummus is the king of organic menus. The classic recipe involves the use of chickpeas, but it can also be prepared with lentils, beetroot, carrots, etc. Hummus is a cream that accompanies vegetables and appeals to most customers
  • Another popular dish is vegetable chips, a healthy alternative to French fries. These are vegetables and fruit fried in organic olive oil (carrot, pumpkin, courgette, aubergine, banana).


But let’s not forget the timeless pizza, easily adaptable to everyone’s needs. It can be prepared with various flours, based on cereals and even protein.

Hamburgers are another popular option. These burgers are prepared with meat from animals from organic farms or organic vegetable products. For vegetarian or vegan customers the choice is vast and consists of seitan burgers, tofu, quinoa, lentils, beetroot and chickpeas, paired with various cereal breads, some of which are also gluten-free and of course combined with cheeses, vegetables and sauces.

Eating healthy and with organic products also means taking care of yourself and your health. One of the advantages of organic restaurants is being a type of activity that allows you to serve food at all hours! Customers will choose your business at any time of the day if they are sure of consuming a healthy and environmentally friendly meal. As a result, don’t skimp on the offer!

The decoration

The target consumers in organic restaurants want to eat in peace, in a relaxing environment and encourage them to come back to visit you. Always focus on quality materials, simple and light, perhaps with an eye to the territory and local craftsmanship. Our beautiful country is famous throughout the world for the skill of our excellent craftsmen.

In any case, the idea is to use:

  • wood, stone, bamboo. Recyclable crockery.
  • Napkins and tablecloths in cotton cloth or in truly biodegradable materials.
  • Restored or vintage tables, chairs and furnishings.
  • fresh plants and flowers


Always pay attention to what you display in your restaurant and to the validity of what you propose. Clients are not stupid and if they have any doubts about the veracity of your choices, they could bring you bad publicity:

  • Always use organic seasonal fruit even if it may have cosmetic defects. A good consumer of organic products knows that the goodness of the product does not depend on a shiny shell without imperfections.
  • Make sure that your dishes are always balanced and never high in calories.
  • It explicitly avoids the use of plastic or toxic materials.

Good luck!

Happy hour: how to organize a good aperitif ?

Happy hour is an excellent initiative to increase the profits of your business.

A moment of those who earn more together with breakfast and lunch. Happy hour, however, requires a different type of service as, unlike breakfast and lunch, the customer wants to give himself a moment of pleasure. It is an aperitif to stay with friends, socialize and have fun. Drinking becomes a simple outline.

Making the happy hour profitable therefore becomes particularly decisive.

Promote your happy hour

To promote your happy hour you have to take into account some things. Unlike coffee, which the customer tastes hastily and for which he chooses the nearest place, the customer will carefully choose the location at the time of the aperitif. Furthermore, he will have no problems traveling more miles if he thinks it may be worth it.

The atmosphere is fundamental and must be communicated in a very clear way also and above all through the new social platforms including facebook, or review sites like Trip Advisor, or the social photo sharing, Instagram. Having a good performance or good reviews on these platforms can only help.

However, let’s not forget PR. Boys, often very young, who, having a strong following, can attract many more customers to the restaurant.

However, in order not to have bad surprises, it is possible to have specific companies in the sector that operate in an organized manner and allow for guaranteed success. It should be noted, however, that their rates are much higher and think about how to invest your money.

The buffet

The patrons will surely be attracted by the most particular and appetizing buffets but above all abundant.

For this purpose, all products such as:

  • Pasta and omelettes, crushed
  • Pizza and puccie
  • Barley, spelled, rice
  • Frying
  • Focaccine, focaccine, sandwiches, croutons, bruschetta


Remember to organize food well and napkins, plates, forks in order to distribute them evenly at different points of the table.

If you will have imagination and you will make your courses interesting but organizing everything in the right timing so as not to find yourself with water in your throat and zero ideas.

Happy hour: craft beers and cocktails

The new trends have changed the world of aperitifs, expanding the customer’s choice:

  • Cocktail
  • Ready to drink
  • soft drinks
  • Wines
  • Beers

But what are the most popular and requested aperitifs in the bar?

  • spritzer
  • Mojito
  • Caipirinha
  • Long island ice tea
  • Moscow mule
  • Martini
  • Manhattan
  • Bloody Mary
  • Margarita


However, imagination is important and customers always want to be amazed. A good bartender must be able to experiment with new and interesting combinations.

Vegan or vegetarian menu: here are some ideas

According to data from Eurispes, or the Italian Research Institute, in 2018 7 percent of Italians declare themselves vegan or vegetarian.
The data that interests us most is that 55 percent of respondents said they were in trouble when they had to eat in a bar or restaurant.
So, if you decide to include a special vegan or vegetarian menu for these categories of people, you would gain a significant competitive advantage over your local competitors.

So let’s see some vegan proposals, from appetizers to desserts.

Appetizers

1.Vegan puff pastry baskets stuffed with mushrooms and rocket
They are crispy caskets of phyllo dough stuffed with mushrooms and rocket, flavored with rice cream, food yeast and nuts. The filling is very easy to prepare!

2. Hummus in a carriage with black cabbage
It is a hummus, or a sauce traditionally made from chickpea paste, wrapped between two slices of bread together with the black, breaded and fried cabbage.

3. Fig and savory rocket tart
Imagine sweet and soft figs on a crunchy slice of bread, stuffed with a tasty tofu cream with rocket and capers. The peculiarity of the taste of this dish is the contrast between sweet and savory.

First dishes

  1. Vegan noodles
    Perfect for those who want to combine tradition at the table and healthy choices.
  2. Miso soup
    Composed of a broth, flavored with wakame seaweed and miso, a condiment made from soybeans and other cereals, such as barley or rice, fermented through the action of a particular mushroom.
  3. Mushroom gnocchi
    They are made with lots of potatoes and little flour. They will be tasty, soft and will fill you a lot without weighing you down.

Second courses

  1. Tofu meatballs, dried tomatoes and olives
    These tofu balls are a concentrate of herbs and aromas typical of the Mediterranean.
  2. Savory pie with carrot cream
    It is a tasty recipe that is suitable to be served at any occasion.
  3. Chickpea, oat and spinach burger
    Ideal to be consumed in a single dish with cereals and some chips or in the more classic versions: in a sandwich with vegan mayonnaise and lots of tasty vegetables.

Desserts

  1. Vegan biscuits with chocolate chips
    They are the classic American “biscuits” but without butter, which makes them lighter.
  2. Pumpkin cheesecake
    Perfect in the autumn period. Vegan cheese is used.
  3. Vegan chocolate cake
    Choose cocoa bitter and fair trade, organic flour, extra virgin olive oil or corn oil, sugar can be substituted with fructose or stevia, butter with vegetable margarine, milk with soy milk, almond milk or rice, you can also use sourdough or cream of tartar instead of baking powder.

Drinks

  1. Spicy Caffelatte
    It is a mixture based on soy milk and cinnamon.
  2. Strawberry milkshake
    Very easy: just use millet or almond milk.
  3. Creamy limoncello
    Excellent digestive, based on soy milk with vanilla.

Finished the complete menu for your new vegan customers!

Chocolate, that’s why it should never be missing. Let’s celebrate the chocolate festival with the tasty Mud cake recipe

Let’s talk about chocolate, have you already enjoyed in your mouth?

Perhaps you will think of the film with Johnny Depp and Juliette Binoche where they  fell in love in a French town between one praline and another. Or the last chocolate cake you gave up for its high caloric intake. I’m sure nobody has thought about the benefits that chocolate gives to body and mind, just knowing how to choose the right one.


The chocolate landed in Europe in 1502 and became a medical remedy, it was thought in fact, that it was a drug for digestion, the proper functioning of the organism and that it even healed from depression. So it was beliefs, that cocoa paste has superlative properties, today we have the security.

A basic requirement for a quality product is cocoa paste as the first ingredient, therefore attentive to labels. Bad news for lovers of the white and milk variants, the ally of our health is the flux, which should contain at least 70% cocoa; the higher the percentage, the better it is.

The cocoa, in fact, contains the flavonoids, powerful antioxidants that we also find in berries, in red wine and citrus fruits. But why are they so important for our health

  • They prevent cardiovascular diseases
  • They protect the arteries
  • They improve memory
  • Antivirals
  • Anti-inflammatories
  • Antiallergeni
  • They fight obesity
  • They help the immune system

The positive effects are many and worth taking into consideration, however we must not forget the fact that chocolate is a very caloric food, 100 grams of product bring about 500 kcal, but if introduced into a healthy and balanced diet, some small picture is it will be able to taste without guilt.

CHOCOLATE FESTIVAL
An unmissable event for chocolate lovers, this year Perugia will host the Eurochocolate, at its twenty-fifth edition. From October 19th to 28th the Umbrian capital will be invaded by thousands of gluttons. For the occasion, three “tourist” packages have been created, which will allow participants to take part in the most prestigious chocolate festival on the peninsula. Below you will find descriptions of the travel offers and their prices:

Day trip, return journey by bus + day to Eurochocolate 49 euros
Weekend travel, return journey by bus + 2 days to Eurochocolate + one night in hotel (half board) + guided tour of Assisi 129 euro
Deluxe travel, return journey by bus + 2 days to the Eurochocolate + 2 nights at the hotel (half board) + guided tour of Assisi 219 euros
And if you are a lover of art, you can not miss the open-air gallery that offers Eurochocolate every year; the most admired are the sculptors, who succeed in modeling huge blocks of chocolate, creating works worthy of a museum.

RECIPE MUD CAKE
We could not finish an article on chocolate without giving you a recipe, we present the Mud Cake, or as it is called in its country of origin “Mississippi Mud Cake”. Literally means mud cake but do not be fooled, it has been named for its soft and creamy texture, which reminds the banks of the Mississippi River. In the United States this sweet is present in the recipes of all families. Absolute protagonist, it can only be him, the CioccoRe, which makes this cake very substantial and therefore unsuitable for frequent consumption. For special occasions, it is a pity of throat that can be granted. A delight for the palate that will bring your taste buds on an entrancing journey.

INGREDIENTS:

250 grams of butter
250 grams of extra dark chocolate (70% minimum)
250 grams of sugar
130 grams of milk
4 eggs
1 sachet of vanillin
1 cup of coffee (optional)
50 grams of cocoa powder
200 grams of flour
1 sachet of baking powder
150 grams of extra dark chocolate
60 grams of fresh cream
grains of hazelnuts and pistachios

METHOD:

The first thing to do is to melt the chocolate in a bain-marie with the butter and sugar, mix all the ingredients and add the milk and the cup of coffee, continuing to mix over medium-low heat.

In a separate bowl, add the dry ingredients, then the flour, baking powder, cocoa powder and vanilla sachet. Mix the ingredients and gently add the mixture previously dissolved in a bain-marie.

Take another container, break the eggs and after adding a pinch of salt, use the whisk or electric mixer for a few minutes at medium speed, until they are light and fluffy.

Add them to the mixture and mix with a spatula from bottom to top, this step is very important to avoid disassembling the mixture.

The game is done; take a 22 cm diameter cake tin, with butter  and flour and then pour the mixture.

Static oven at 150 degrees for an hour and a half.

Now comes the easy and fun part, the preparation of the chocolate ganache; Once again melt the remaining chocolate (150 gr) with the bain-marie liquid cream, stirring occasionally. When it has reached a smooth and shiny consistency and the kitchen will be flooded with the dense scent of chocolate, you can pour it on the mud cake. To decorate, add the grains of hazelnuts and pistachios or alternatively a small pile of red fruits in the center. Enjoy your meal!

“There is not so much metaphysics on earth as in a chocolate”
(Fernando Pessoa)

How to protect your health at work in a restaurant

Being healthy, either physically or mentally, is a difficult and demanding task for restaurant employees. For this reason it is always necessary to make healthy choices, adopting the right lifestyle.

Making healthy choices is convenient for everyone, especially for those who do heavy work such as chefs cooking in restaurants or other industry activities.

Often , overeating, insomnia, the abuse of especially chemical substances, and simply destructive life choices are all too commoni in  a topic in kitchens. Addressing this problem is crucial early , especially with today’s millennial generation that has been growned by receiving electrical and typically passive stimuli.

Our advice is simple: make the right choices. You can take two opposite directions in this area, which leads to extremely different results.


Let’s start with food: we often see young employees who bring along a large pack of energy drinks, thinking that those ones  can help them forget the whole working day. As athletes know well, however, this is certainly not the type of boost that helps you survive from a  busy day of physical activity as is the work inside a restaurant kitchen. By drinking lots of water and making the right healthy choices, the results will be seen.

Another problem concern is  the use of alcohol. Often, the temptation to have a drink or two, with their colleagues, after a difficult night. This is especially true for younger employees, who are trying to integrate themselves into the group. Rather, after spending the last 16 hours discussing and perhaps arguing with their colleagues, it is better to turn back  the invitation and to go for something constructive to get distracted, and to come back after a while.

Like any other life commitment, it is necessary to start with small steps. It is not necessary to spend the half of the day in a kitchen and the other half to climb mountains or run a marathon. Better to enroll in Pilates or relaxing yoga classes; go to the gym and run on the treadmill or lost  some weight. All this to balance an otherwise too hectic life. In fact, even small healthy choices are enough, such as parking away from the entrance and then be able to walk to the place of work, or take the stairs instead of taking the elevator. Over time, these types of decisions will be completely repaid, creating the basis for being able to take more demanding ones.

Of course, diet is also a choice to take  consciously. A study was done a couple of years ago, during which some chefs were followed inside the kitchen, checking everything they tasted. The study found that cooks consume 3,500 to 4,000 calories every day only during the tasting work. This is a necessary part of the profession of cook, so there is no way to avoid it, but when it comes time to choose your daily meals, it is always good to remember. There is a real danger of accumulating pounds on the body .

Habits are formed in the initial phase of one’s life, and tend to be followed for the rest of the it. This includes sleeping, so some chefs tend to rely on different medications to overcome insomnia and other stress. Once this spiral begins, it is difficult to go back. Making the right healthy choices outside the kitchen can ensure that these problems will never start.

Food and health: ice cream and sorbet the healthiest desserts

Ice cream and sorbet are the perfect culinary alternatives of  desserts and also have numerous nutritional benefits.

Ice cream and sorbet are very popular in Europe and those are growing at a fast pace throughout North America; these delicious dessert of Italian origin are no longer considered a “temptation”, but rather a preferred dish, eliminating the frustration and monotony of some low calorie diets. With less fat than “ice cream” and infused with spices, herbs and flowers or many other fashionable ingredients, ice cream and sorbet combine healthy properties with artisan flavors.

For  all  the desserts, presentation is the key. These frozen flavour can be dug, placed in layers of a cake, served soft or even savored on a stick. It is made in the traditional way, with fresh and genuine ingredients, such as whole milk and cream (ice cream), fruit and fruit juices (sorbet), these products also leave room for personalization and adaptation on  various diets. Without milk, sugar-free, low-calorie, vegan or following the parameters Kosher, or even gluten-free, can be created for all tastes and needs.

Creamy or refreshing, ice cream and sorbet were a very strong trend in 2015. They can be found at a street vendors such as ice cream sandwiches (an on-the-go solution), in restaurants such as drowned (a combination of coffee and ice cream) or as a frosted dessert. In coffee, they can be served mixed in a smoothie or milkshake, while they can be served soft on the classic cones, even in specialized ice cream parlors. With a growing number of flavors available is  increasingly intriguing – from amaretto to mango – children and adults can always throw on semifreddi … without even see before!

How to serve alcohol responsibly on events!

Many guests spend their holidays with family and friends, and alcohol is often part of the celebrations. When people get caught up in the exciting moment, they can consume too much alcohol.

Because of this, you need to be particularly vigilant and  responsibly to serve alcohol  during the holidays. We share and give you some expert suggestions, to serve alcoholic beverages and spirits:

Take some time to talk with your guests. This will help you determine the purpose of their visit as well as their levels of intoxication. If guests are determined to become intoxicated or “shine” you will surely know it. Above all, keep talking to each guest during ther visit.

Look carefully at the changes. You can learn a lot about the different levels of intoxication of your guests, simply by observing the physical and behavioral changes. Examples include:

Being  friendly, unhelpful, depressed or silent

Use a bad language or raise your voice

Drink faster or switch to stronger drinks or more and more

Talk or move slowly

Stagger, stumble or hit objects

To count. Some guests may not show any physical or behavioral sign of intoxication, so counting how many glasses they drink can help keep track of their consumption. One drink contains about the same amount of alcohol and should be counted as a drink:

1 consumption = 5 ounces of wine; 12 ounces of beer; 1½ ounces of 80 ° liqueur; 1oz of 100 ° liqueur

Avoid pouring too much. Pouring too much liquor at a time makes it difficult for guests to accurately control their consumption. Follow the procedures for administering each drink perfectly, to ensure that each drink contains the expected amount of alcohol. If your room allows free deposit, check the accuracy periodically using a payment test.

Offer some food. This is one of the most important things you can do to serve alcohol responsibly and prevent intoxication. The food helps to keep the alcohol in the stomach, slowing the absorption rate of alcohol, and preventing it from reaching the small intensity, in which most of it is absorbed into the bloodstream. The best foods to get,  are those ones , rich in fat and / or protein. These elements are not easily digested, which slows the movement of alcohol into the small intestine.

Offer water. Drinking alcohol can lead to dehydration, making guests thirsty and potentially obligates  to consume more alcohol than they normally would. Rehydration can be done by offering water along with drinks and often filling glasses with water. This will help to keep the the body hydrated and can reduce the consumption of alcohol.

How to create a children’s menu: 5 tips.

To be a good restaurant owner, it is necessary to have food that can satisfy all those who pass through the entrance door of the restaurant. The children’s menu is usually the last thing you think of when you’re designing a restaurant menu, but it should not be.


You have to think that children are your future customers – and we do not think that you want their only memory of your restaurant to be a legume soup? The time has come to start looking over the standard children’s menu and start offering healthy and at the same time delicious choices for children who come to your restaurant. Most parents are very concerned about the health of their children; if you do not offer good choices for children, health-conscious parents will skip your restaurant. Children like healthy food, but they like a tasteful food like everyone else. Here are five tips for a great kids menu:

Offer a gluten-free option in the children’s menu

Offering gluten-free food is much more than a trend – parents of children with gluten allergies are constantly looking for new options for their children. Offering a gluten-free item on the menu, you can appeal to a new audience. It is also easy to find gluten substitutes: quinoa or rice flour can be used for preparing pasta; coconut flour or brown rice flour; and if you’re trying to add some crunchiness, the brown rice crumbs are ideal.

Do not fry small fish

If there is also a fried item on the children’s menu, the children will be irremediably attracted to it. By removing the fried options, your restaurant will also please the health-conscious parents. Food cooked in the oven, grilled or even in a pan is much healthier and is also very tasty.

Do not forget the young connoisseur

The “foodie” trend is on the rise. If there are small gourmets in your restaurant and you have nothing interesting to offer them, they will not come back. Offer an article that tickles your palate and make you excited to come to your restaurant.

The secret is all in the name

Giving children’s menu items funny names can make the difference. For example, if you offered a banana-pumpkin-free gluten-free cake and called it that name, no one would ever want to try it. On the other hand, if you call it “super banana cake” the children will get excited because the name sounds funny. So, try to do the same for the voices of your children’s menu, to appeal to your small audience.

Hide the vegetables

The healthy component for your children’s menu will be a huge purchase reason for parents, but not for children. A simple way to incorporate vegetables without being so visible is to make sure things like onion and garlic are finely chopped, as well as cabbage, spinach and other full-bodied vegetables. You can also add vegetable purees in sauces and soups that will add flavor and nutrients without altering the consistency.

How to adapt the menu to the law on allergens

On December 13, 2014 the new law on allergens came into force.

The law on allergens provides that the consumer of any food product is aware of the ingredients contained in foods, including allergens. This not only applies to “label” foods,  packaged products, but also to restaurant menus.

What is an allergen?

It is a substance generally harmless for the  most consumers, but dangerous at various levels for allergy sufferers. It can produce in fact  allergic crises of various severities, such as asthma, rashes and more.

According to the new law, their presence must be indicated among the ingredients and highlighted (through the use of bold or of a different character, for example), in the labels of pre-packaged foods. For restaurants, however, it’s a bit different.

How to adapt the menu to the allergen law?

First of all, the ingredients and the  allergens should be reported product by product. For example, the single billboard that brings together in a single word all the basic ingredients of ice-creams in an ice-cream parlor or in bars; rather, they must be listed one by one and in a complete and individual manner. And, speaking of bars or restaurants, the law requires everything to be done in writing: it is not enough for the restaurant owner or barista to give information “verbally” about the products.

How to adapt the menu to the new provisions? No drastic changes!

Completed documentation must be prepared with the ingredients that make up each single dish. This can be attached to the menu or delivered to consumers upon request. Important: it is however mandatory to clearly indicate on the menu on  the presence of this documentation. Or again, reiterate it on the register or on a special sign.

What are the products that contain allergens?

Unfortunately for those who suffer, they are more common than you can imagine: about a hundred. Avoiding dangers, however, is simple, and the list of main allergic reactions is restricted to fourteen. These are those ones that require mandatory reporting.

Remember to check the ingredients of the goods you buy for your premises and report any presence of allergens (eg: it may contain traces of nuts) in your documents. Here is a list to begin to become familiar with the law on allergens and the foods involved.

  1. Cereals containing gluten: wheat, rye, barley, oats, spelled, kamut or their hybridized strains and derived products. The following are excluded: wheat-based glucose syrups, including dextrose; wheat-based maltodextrins; glucose syrups based on barley; cereals used for the manufacture of alcoholic distillates;
  2. Crustaceans and products based on crustaceans.
  3. Eggs and egg products.
  4. Fish and fish products. The following are excluded: fish gelatine is  used as a support for vitamin or carotenoid preparations; gelatin or isinglass used as fining agent in beer and wine.
  5. Peanuts and peanut-based products.
  6. Soya and soy products, except: refined soybean oil and fat; natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, soy-based natural D-alpha tocopherol succinate; vegetable oils derived from soybean phytosterols and phytosterols; vegetable stanol ester produced from soybean vegetable oil sterols.
  7. Milk and milk products (including lactose), except: (a) which are used for the manufacture of alcoholic spirits, including ethyl alcohol of agricultural origin; b) milk.
  8. Nuts and their products, except for nuts used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
  9. Celery and celery products.
  10. Mustard and mustard-based products.
  11. Sesame seeds and products based on sesame seeds.
  12. Sulfur dioxide and sulphites in concentrations of more than 10 mg / kg or 10 mg / liter in terms of total SO2  need to be calculated for products as proposed ready for consumption or reconstituted in accordance with manufacturers’ instructions.
  13. Lupins and products based on lupins.
  14. Molluscs and products based on molluscs.