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Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato
products that are heated to high temperatures, such as
chips, fries, toast, rolls, bread, fine baked goods
(cookies, gingerbread, Christmas spice cookies).
Tips for keeping acrylamide to a minimum when preparing
food
General
Keep cooking times as short as possible.
Cook food until it is golden brown, but not
too dark. Large, thick pieces of food con-
tain less acrylamide.
Baking
With hot air at max. 355° F (180 °C).
Cookies
Egg or egg yolk reduces the production of
acrylamide. Spread out a single layer
evenly on the baking tray.
Oven
French fries
Cook at least 400 g at once on a baking
tray so that the fries do not dry out.
Summary of Contents for BO 451 611
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