{
  "url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-II/part-A/division-2",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-II/part-A/division-2.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/II/part/A/division/2",
  "kind": "division",
  "number": "2",
  "heading": "FBOs producing bread and fine bakery wares shall use the following mitigation measures in the baking process:",
  "text": "Insofar possible and compatible with the production process and hygiene requirements:\nthe extension of yeast fermentation time;\nthe moisture content of the dough for the production of a product with low moisture content, shall be optimised;\nthe lowering of oven temperature and the extension cooking time.\nProducts 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.",
  "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/II/part/A/division/2",
    "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."
}