The labels cover a large range of products for which they are destined, and this determines the existence of several types of label creation according to the type of printing used.

From the point of view of the printing type used, the labels are of two types: self-adhesive labels which, when packing the products , are taken from the roll, where is used printing on the flexographic machine and the non-self-adhesive labels where the offset printing equipments are used.

For creating the labels using the flexographic printing, first of all, you must acquire a technological line of flexographic plates fabrication , the most indicated being a computer to plate system which transposes the files processed by pre-press directly on the photopolymer plate.

The flexographic printing machine is also necessary, printing the labels with a number of at least 6 groups of colour, and with the optimal maximum printing format chosen in such a manner that, according to the estimations made initially, it ensures a maximum productivity. The flexographic printing machine must have attached upon elimination all the components which allow the achievement of all the necessary finishing: UV varnishing, die-cutting, metallic foil stamping.

For the labels achieved with sheetfed printing, first of all it is necessary to include in the investment plan the sheetfed printing press with at least 6 groups of color and with the maximum print format dimensioned according to the estimates resulted from the market study made before the investment begins.

As for any other sheetfed printing , a guillotine is also necessary, with the maximum opening in accordance with the format of the printing machine, the range of formats which can be cut at this type of equipment must be as large as possible, to be able to reach minimum formats which are as little as possible. It is very important that guillotine be programmable as regards the formats of label which it can cut, because there is increased productivity.

If in the last group, the printing machine cannot ensure the UV varnishing, it is very important to have an UV varnishing equipment at least separately. We can either choose special equipment for this, or an adaptation formed from a classic sheetfed printing machine which lacks the humidification and an UV drying equipment which is placed at the machine elimination.

Also regarding the labels achieved with a sheetfed printing, a metallic foil stamping equipment which can be automatic, semiautomatic or manual according to the dimensions chosen for the business, will be also necessary . For the processing of labels which don’t have a rectangular form, a tunnel puncher whose maximum dimension of processing must be chosen according to the target market that we refer to.

You really do not have to be a professional bartender to be able to mix original drinks, providing you use the appropriate tools for the job. You will certainly find some of the utensils listed below already in your home, and you can always improvise with everyday kitchen gadgets. If, however, you go shopping to stock up on bar equipment, the important feature to remember is that the utensils should be easy to clean, which is why stainless-steel items and glass are particularly suitable.

A cocktail shaker is an absolute must for your home bar. It is primarily used to mix drinks with ingredients that are difficult to combine smoothly, such as egg yolks, liqueurs, fruit juices, and cream. Any good bar-supply store will stock a variety of shakers and you are certain to find one to fit your budget and needs.

One standard version is a three-part shaker, which consists of a beaker, a lid, and a built-in strainer, to hold back pieces of ice and fruit pits or seeds when pouring the cocktail. Its disadvantage is that the strainer is very difficult to clean and the liquid pours out slowly. The two-part Boston shaker consists of a large stainless-steel beaker and a smaller one made of lead crystal, which fits inside and has the advantage that the glass beaker is also suitable for use as a mixing glass.

I find professionals usually favor a two-part stainless-steel or silver shaker because it is easier to close than the Boston shaker. When you use a two-part shaker or a mixing glass, you will need a round, stainless-steel bar strainer. This features an edge like a coiled spring, and it should fit exactly into the top of the shaker or mixing glass, making it indispensable when straining cocktails so ice and pieces of fruit or pits do not fall into the glass. If necessary, you can use a new tea strainer instead.

You will also need a mixing glass, sometimes called a shaker glass, for every drink which is stirred, not shaken, such as clear drinks and those made from easily blended ingredients. When shopping for a mixing glass, look for one with a capacity of about 1 quart (enough for 3 or 4 drinks). A long-handled bar spoon is a versatile tool used by bartenders to stir the ingredients in the mixing glass, as a measuring spoon to add the correct amount of ingredients to many cocktails, and to crush flavoring ingredients.

Most bar-spoon handles are 10 inches long and made of stainless steel or silver. At the top of the handle there is usually a disc called a muddler used to “muddle,” or crush, pieces of I (mil, herbs, or sugar cubes. The spoon on the opposite end holds 16 ounces of liquid, or the same amount as a standard kitchen teaspoon. The rounded back of the spoon is also useful for slowly pouring layers of liqueurs into a glass when you do not want the layers to mix. A bar whisk is also useful for whisking and mixing.

A truly indispensable item for your bar is a double-ended bar measure, because exact quantities of ingredients are needed for making a drink. Also called a pony-jigger measure, these are usually made of stainless steel with a 1-ounce cup at one end, called a pony and a 1+12- to 2-ounce measure at the other end, called a jigger. When you go shopping, look for a measure with easy-to-read 14-ounce and 12 mince markings inside the jigger end. Alternatively, you can use a standard shot glass with markings on it. If you do not have either measure, use a standard set of kitchen measuring spoons—3 teaspoons, or 1 tablespoon, equal 12 ounce, 4 teaspoons equal 34 ounce and 2 tablespoons equal 1 ounce.