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Acrylamide in foodstuffs

Acrylamide is mainly produced in grain and potato products

prepared at high temperatures, such as potato crisps, chips,

Tips for keeping acrylamide to a minimum when preparing food

General

Baking

Biscuits

Oven chips

toast, bread rolls, bread or fine baked goods (biscuits,

gingerbread, cookies).

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.

■

With top/bottom heating max. 200 °C.

With 3D hot air or hot air max.180 °C.

With top/bottom heating max. 190 °C.

With 3D hot air or hot air max. 170 °C.

Egg or egg yolk reduces the production of acrylamide.

Spread evenly over the baking tray, in a single layer. Bake at least 400 g per baking tray

so that the chips do not dry out