Allergens

Allergens at Dönerland Breda

Do you have an allergy or an intolerance? Ask us before you order. We will tell you exactly what is in a dish.

Always check with us first. We prepare everything in one kitchen, with shared chopping boards, shared grills and a single fryer. Traces of other allergens can therefore never be ruled out completely. With a severe allergy we are unfortunately unable to give any guarantee.

Call us on 076 514 4011 or put it in the comments field with your order.

Why this page exists

European Regulation 1169/2011 requires every catering business to state which of the fourteen designated allergens are present in non-prepacked dishes. In the Netherlands this is supervised by the NVWA, the food safety authority. That information may be given verbally, provided it is clear where you can obtain it and a written list is kept on the premises for staff to consult. This page is that reference.

The fourteen allergens

These are the allergens that must be declared by law, with examples of where they are usually found in our kitchen.

Cereals containing glutenWheat, rye, barley, oats and spelt. Found in pizza bases, pitta bread, Turkish bread, dürüm wraps, breadcrumbs and virtually all deep-fried snacks.
CrustaceansPrawn, crab and lobster. Rare on our menu, but it can be present in a sauce or a snack.
EggsAmong other things in mayonnaise, garlic sauce, the coating of snacks and in some doughs.
FishFish and fish products, among other things in some snacks and sauces.
PeanutsPeanuts and peanut products, among other things in satay sauce.
SoybeansSoy sauce, soybean oil and soy protein, among other things in marinades and in some snacks.
MilkCheese, cream, yoghurt and butter. Common in pizza, kapsalon, garlic sauce and yoghurt sauce.
Tree nutsWalnut, cashew, almond, pistachio and pine nut. Among other things in desserts and in some sauces.
CeleryOften in stock, spice blends and sauces.
MustardOften in dressings, marinades and in some sauces.
Sesame seedsSesame seeds and tahini. On Turkish bread and simit, and in some sauces.
Sulphur dioxide and sulphitesPreservative above 10 mg/kg, among other things in vinegar, gherkins, dried fruit and some deep-fried products.
LupinPresent in some types of flour, so possibly in bread and dough.
MolluscsSquid, mussel and octopus. Rare on our menu.

What is usually in what?

Below you will find, for each type of dish, what you can expect at the very least. This is a guide, not a declaration per dish: recipes and suppliers change, and only the kitchen knows what goes in at any given moment.

Pizza and Turkish pizza

The base contains gluten. With cheese on top, also milk. Depending on the topping, egg, mustard, soy, celery or fish (anchovy, tuna) may be added.

Döner, dürüm and sandwiches

Pitta bread, Turkish bread and dürüm wraps contain gluten, and Turkish bread often carries sesame seeds. Garlic sauce and yoghurt sauce contain milk and usually egg. Marinades may contain soy, mustard or celery.

Kapsalon

Fries, meat, cheese and sauce together: at the very least milk (cheese and sauce) and usually egg and gluten. Otherwise the same as for döner.

Fries and snacks

Virtually all deep-fried snacks contain gluten (breadcrumbs and dough) and often milk, egg, soy or mustard. Some snacks contain fish or crustaceans. The fries themselves are in principle gluten-free, but they go through the same fryer as the snacks.

Chicken and buckets

The coating contains gluten and often egg and milk. The spice mix may contain celery or mustard.

Sauces

Mayonnaise and garlic sauce contain egg, often mustard. Yoghurt sauce contains milk. Satay sauce contains peanuts. Some sauces contain soy or sulphites.

Drinks

Soft drinks generally contain none of the fourteen allergens. Ayran contains milk. There is no alcohol on the menu.

What we can do

  • Make a dish without sauce, without cheese or without bread.
  • Tell you which snacks go through the same fryer.
  • Check the label of a product for you.
  • Prepare your order separately, although the kitchen remains shared.

What we cannot promise

A completely allergen-free preparation. Our kitchen is a single room with shared equipment. Anyone who reacts to the smallest traces cannot eat here safely, and we would rather say so honestly than take a risk.

Do you have a question about a particular dish? Call 076 514 4011 or use the contact form.