{
  "url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-II/division-2/division-8",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-II/division-2/division-8.json",
  "legislation": "eur/2017/2158",
  "legislation_title": "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)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-2158",
  "path": "annex/I/division/II/division/2/division/8",
  "kind": "division",
  "number": "8",
  "heading": null,
  "text": "The temperature at the exit of the baking oven/drying process shall be as low as feasibly possible on a specific line and for the specific product, in line with expected quality and food safety standards, and taking into account relevant factors such as the machinery type, reducing sugar content of the raw material and the moisture content of the product.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/II/division/2/division/8",
    "retrieved_at": "2026-11-01T14:44:25.850272+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}