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Acrylamide in foodstuffs
Which foods are affected?
General
Baking
Biscuits
Oven chips
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Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, fine baked goods
(biscuits, gingerbread, cookies).
Tips for keeping acrylamide to a minimum when preparing
food
Keep cooking times to a minimum.
Cook meals until they are golden brown, but not too dark.
Large, thick pieces of food contain less acrylamide.
Maximum 200 ºC with top/bottom heating, maximum 180 ºC
with 3D hot air or hot air.
Maximum 190 ºC with top/bottom heating, maximum 170 ºC
with 3D hot air or hot air.
Egg or egg yolk reduces the production of acrylamide.
Spread out a single layer evenly on the baking tray. Bake at
least 400 g per baking tray so that they do not dry out.
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