ANNEX IVSupplementary provisions
ANNEX IV BENCHMARK LEVELS REFERRED TO IN ARTICLE 1(1) Benchmark levels for the presence of acrylamide in foodstuffs referred to in Article 1(1) are as follows: Food Benchmark level [μg/kg] French fries (ready-to-eat) 500 Potato crisps from fresh potatoes and from potato dough Potato-based crackers Other potato products from potato dough 750 Soft bread (a) Wheat based bread 50 (b) Soft bread other than wheat based bread 100 Breakfast cereals (excl. porridge) — bran products and whole grain cereals, gun puffed grain 300 — wheat and rye based products ( 1 ) 300 — maize, oat, spelt, barley and rice based products ( 1 ) 150 Biscuits and wafers 350 Crackers with the exception of potato based crackers 400 Crispbread 350 Ginger bread 800 Products similar to the other products in this category 300 Roast coffee 400 Instant (soluble) coffee 850 Coffee substitutes (a) coffee substitutes exclusively from cereals 500 (b) coffee substitutes from a mixture of cereals and chicory ( 2 ) (c) coffee substitutes exclusively from chicory 4 000 Baby foods, processed cereal based foods for infants and young children excluding biscuits and rusks ( 3 ) 40 Biscuits and rusks for infants and young children ( 3 ) 150 ( 1 ) Non-whole grain and/or non-bran based cereals. The cereal present in the largest quantity determines the category. ( 2 ) The benchmark level to be applied to coffee substitutes from a mixture of cereals and chicory takes into account the relative proportion of these ingredients in the final product. ( 3 ) As defined in Regulation (EU) No 609/2013.