# 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), Division

Extent: E+W+S+N.I.

(Note: Most pellet products are fried at temperatures higher than 175 °C because of their very short frying time and the temperatures needed to achieve the required expansion and texture of these products).

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Source: https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/II/division/2/division/6/annotation/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-II/division-2/division-6/annotation/1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.