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Acrylamide in foodstuffs

Which foods are affected?

General

Baking

Biscuits

Oven chips

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.

With top/bottom heating, maximum 200 ºC, with hot air or hot

air, maximum 180 ºC.

With top/bottom heating, maximum 190 ºC, with 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.