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Acrylamide in levensmiddelen
     
aardappelproducten, zoals bijv. aardappelchips,
patates frites, toast, broodjes, brood, fijne bakwaren
(koekjes, taaitaai, speculaas), bij de bereiding sterk
worden verhit.
Tips voor het klaarmaken van gerechten met weinig
acrylamide
Algemeen     
       
     
Bakken    
    
        
    
         
        
Testgerechten
Deze tabellen zijn gemaakt voor onderzoeksinstituten
om het controleren en testen van verschillende
apparaten te vergemakkelijken.
Conform EN/IEC 60350.
Bij bedekte appeltaart de donkere springvormen
verspringend naast elkaar plaatsen.
Gebak in springvormen van blik:
met bovenĆ en onderwarmte % op 1 niveau bakken.
Gebruik de bakplaat in plaats van het rooster en
plaats hier de springvormen in.
Om welke
voedingsmiddelen gaat
het?
Bakken
50


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