Acrylamide in foodstuffs
Which foods are affected?
General
Baking
Roasting in the pan
Deep fat frying
Test dishes
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
In accordance with DIN 44547 and EN 60350
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