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Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
heated at high temperatures, such as potato crisps, chips,
Recommendations for baking, roasting and grilling with low acrylamide values
General
Oven chips
Keep cooking times to a minimum.
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Cook the food until it is golden brown. "Browned, not charred".
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The larger and thicker the food, the less acrylamide it contains.
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Where possible, spread out a single layer of oven chips evenly on the baking tray. To
prevent the chips from trying out quickly, cook at least 400 g on the baking tray.
toast, rolls, bread, baked goods made from shortcrust pastry
(biscuits, gingerbread, cookies).
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