Acrylamide and Anaerobic Cooking™
Anaerobic Cooking™ ovens guarantee the absence of acrylamide in baked goods such as bread and pizza.
The innovative Anaerobic Cooking™ by Atihc has proven to avoid the development of acrylamide when baking bread and pizza bases thanks to the high-energy steam obtaining unmatch dough development! (results obtained in independent laboratories).
Acrylamide is a substance formed following the cooking or roasting of foods. It is classified as a potential carcinogen for humans, and for which international food safety agencies invite you to limit its consumption.
The steam rich in energy and its strong ability to exchange energy can create a crunchy crust without inducing the chemical reactions responsible for acrylamide formation.
The use of Anaerobic Cooking™ as a cooking process, therefore, represents a preventive measure to minimize the formation of a substance, acrylamide, which is harmful and potentially carcinogenic for the consumer.
