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Acrylamide in foodstuffs
Which foods are affected?
General
Baking
Biscuits
Oven chips
Roasting in the pan
Deep fat frying
Acrylamide is mainly produced in grain and potato
products heated at high temperatures, such as potato
crisps, chips, toast, rolls, bread, 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, not too dark.
Large, thick pieces of food contain less acrylamide.
Potatoes used for roasting and deep fat frying should be as fresh
as possible. You must not use green or sprouting parts of a
potato.
With top/bottom heating, maximum 200 ºC, with 3D hot air or
hot air, maximum 180 ºC.
With top/bottom heating, maximum 190 ºC, with 3D hot air or
hot air, maximum 170 ºC.
Egg white and egg yolk reduce the formation of acrylamide.
Spread out a single layer evenly on the baking tray. Bake at least
400 g per baking tray so that the chips do not dry out.
Boil potatoes before roasting them. For raw potatoes, use
margarine instead of oil.
Fat should not be hotter than 175 ºC. Check the temperature
with a fat thermometer.
The ratio of food/fat should be between 1:10 and 1:15, e.g.
100 g chips in 1.5 l oil.
Soak potatoes for one hour before deep frying.
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