Acrylamide is a compound that can be created during the baking process of in particular grain and potato based products. The discovery in 2002 that some cooked foods contain Acrylamide attracted significant attention to its possible biological effects. Acrylamide can be a result of the Maillard reaction process, or first stage of browning.

The Maillard reaction is a combination of proteins and reducing sugars, that are developing flavour and colour simultaneously at the stage of around 120°C. The amino acid Aspargine is the responsible part of the proteins for the formation of Acrylamide.


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Quality inspection example

A quality inspection example. Bakery Academy is showing how such inspection example would look like, there is however much in ‘the eye of the beholder’.…

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Quality expectations

Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by so called Quality…

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For quality management there are severel stages. When bakers start to make a product, they test/ taste it themselves and once reasonably satisfied they let…

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What is quality

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From nutriscore B to A in bread

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Product waste.



Leavening agents.



It's all in the mixing.