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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 het bakken op 2 niveaus de braadslede altijd
boven de bakplaat plaatsen.
Bij het bakken op 3 niveaus de braadslede altijd in het
midden plaatsen.
Sprits: Bakplaten die gelijktijdig in de oven worden
gedaan, hoeven niet op hetzelfde moment klaar te
zijn.
Om welke
voedingsmiddelen gaat
het?
Bakken
54


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