Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance) (c. 2158)

ANNEX II U.K.

PART A U.K. MITIGATION MEASURES TO BE APPLIED BY FOOD BUSINESS OPERATORS (FBOs) REFERRED TO IN ARTICLE 2(2)

2. FBOs producing bread and fine bakery wares shall use the following mitigation measures in the baking process: U.K.

• Insofar possible and compatible with the production process and hygiene requirements:

  • the extension of yeast fermentation time;

  • the moisture content of the dough for the production of a product with low moisture content, shall be optimised;

  • the lowering of oven temperature and the extension cooking time.

Products shall be baked to a lighter colour endpoint and dark roasting of crust shall be avoided in case the dark colour of the crust is the result of the strong roasting and not related to the specific composition or nature of the bread resulting in a dark crust.