natgillin/translations-raw huggingface dataset:
Recipe and Process Design
Nosilci živilske dejavnosti za vsak proizvod pregledajo, ali je mogoče krompirjeve sestavine delno nadomestiti s sestavinami, ki imajo manjši potencial za nastajanje akrilamida.
Dehydrated potato ingredients shall be analysed prior to their use either by the supplier or the user to confirm that the sugar content does not exceed the specified level.
Nosilci živilske dejavnosti v sistemih na podlagi mokrega testa kolikor mogoče preučijo možnost uporabe naslednjih sestavin ob upoštevanju, da te snovi morda nimajo sinergijskih blažilnih učinkov, kar zlasti velja za uporabo asparaginaze in nižanje vrednosti pH:
Where dehydrated potato ingredients exceed the specified sugar level, FBOs shall specify the additional mitigation measures to be taken to ensure that the level of acrylamide in the final product is as low as reasonably achievable below the benchmark level set out in Annex IV.
asparginaza,
For each product FBOs shall review whether it is possible to utilise the partial replacement of potato ingredients with ingredients with lower acrylamide forming potential.
kisline in njihove soli (za znižanje vrednosti pH testa),
In wet dough-based systems, FBOs shall consider the use of the following substances insofar possible, taking into account that these substances may not be synergistic in their mitigation effect i.e. specifically applies to the use of asparaginase and lowering levels of pH:
kalcijeve soli.
Asparaginase
Kadar se krompirjev čips, prigrizki ali krekerji iz krompirjevega testa cvrejo, nosilci živilske dejavnosti za vsak proizvod opredelijo temperature olja za cvrtje ob izstopu iz cvrtnika, nadzorujejo te temperature in vodijo evidence, ki dokazujejo izvajanje nadzora.
Acids or their salts (to reduce the level of pH of the dough)
Temperatura olja pri izstopu iz cvrtnika je tako nizka, kot je to na posamezni liniji in za posamezen proizvod še izvedljivo, v skladu s predpisanimi standardi kakovosti in varnosti hrane ter ob upoštevanju zadevnih dejavnikov, kot so proizvajalec cvrtnika, vrsta cvrtnika, vsebnost sladkorjev in ciljna vsebnost vlage v proizvodu.
Calcium salts.
Kadar je temperatura pri izstopu iz cvrtnika višja od 175 °C, nosilci živilske dejavnosti priskrbijo podatke, ki dokazujejo, da je raven akrilamida v končnem proizvodu pod referenčno ravnjo iz Priloge IV.
Where dough-based potato crisps, snacks or crackers are fried, FBOs shall specify frying oil temperatures for each product at the exit of the fryer, control these temperatures and maintain records to demonstrate controls.
(Opomba: večina polproizvodov se cvre pri temperaturah nad 175 °C zaradi njihovega zelo kratkega časa cvrtja in temperatur, ki so potrebne za dosego želenega povečanja prostornine in teksture navedenih proizvodov.)
The oil temperature at the fryer exit shall be as low as feasibly possible on a specific line and for the specific product, in accordance with prescribed quality and food safety standards and taking into account relevant factors, such as the fryer manufacturer, fryer type, sugar content and the target moisture content for the product.
Kadar se čips, prigrizki ali krekerji iz krompirjevega testa pečejo, nosilci živilske dejavnosti za vsak proizvod opredelijo temperaturo pečenja pri izstopu iz pečice in vodijo evidence, ki dokazujejo nadzor.
Where the temperature is higher than 175 °C at the fryer exit, FBOs shall provide data demonstrating that the level of acrylamide in the finished product. is below the benchmark level specified in Annex IV.
Temperatura pri izstopu iz pečice/postopka sušenja je tako nizka, kot je na posamezni liniji in za posamezen proizvod še izvedljivo, v skladu s pričakovanimi standardi kakovosti in varnosti hrane ter ob upoštevanju zadevnih dejavnikov, kot so vrsta strojne opreme, vsebnost reducirajočih sladkorjev v surovini in vsebnost vlage v proizvodu.
(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).
Kadar je temperatura pri izstopu iz cvrtnika višja od 175 °C, nosilci živilske dejavnosti priskrbijo podatke, ki dokazujejo, da je raven akrilamida v končnem proizvodu pod referenčno ravnjo iz Priloge IV.
Where dough-based potato crisps, snacks or crackers are baked, FBOs shall specify for each product the baking temperature at the exit of the baking oven and maintain records to demonstrate controls.
Nosilci živilske dejavnosti za vsak proizvod določijo vsebnost vlage po cvrtju ali pečenju, ki je določena tako visoko, kot je to še izvedljivo na posamezni proizvodni liniji in za posamezen proizvod, v skladu z zahtevami glede kakovosti proizvoda in varnosti hrane ter ob upoštevanju temperature ob izstopu iz cvrtnika, pečenju in sušenju.
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.
Vsebnost vlage v končnem proizvodu ni nižja od 1,0 %.
Where the product temperature is higher than 175 °C at the end of the baking/drying process, the FBOs shall provide data demonstrating that the level of acrylamide in the finished product is below the benchmark level specified in Annex IV.
FINI PEKOVSKI IZDELKI
For each product, FBOs shall specify the moisture content post frying or baking which shall be set as high as feasibly possible on a specific production line and for a specific product, in line with the product quality and food safety requirements, and taking into account the fryer exit, baking and drying temperature.
Blažilni ukrepi v tem poglavju se nanašajo na fine pekovske izdelke, kot so piškoti, keksi, prepečenci, žitne ploščice, čajni kolački, korneti, oblati, ponvičniki in medenjaki, ter nesladkane proizvode, kot so krekerji, hrustljavi kruhki in kruhovi nadomestki.
The moisture content in the final product shall not be lower than 1,0 %.
V tej kategoriji je kreker suho pecivo (pečen proizvod iz žitne moke), na primer slani krekerji, rženi hrustljavi kruhki in nekvašeni kruhki matzot.
FINE BAKERY WARES
Agronomija
The mitigation measures in this Chapter are applicable to the fine bakery wares such as cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as unsweetened products such as crackers, crisp breads and bread substitutes.
Nosilci živilske dejavnosti v primeru pogodbenega kmetovanja, pri katerem proizvajalci kmetijske proizvode dobavljajo neposredno nosilcem živilske dejavnosti, zagotovijo, da se uporabljajo naslednje zahteve za preprečitev povišanih ravni asparagina v žitu:
In this category a cracker is a dry biscuit (a baked product based on cereal flour), e.g. soda crackers, rye crispbreads and matzot.
upoštevanje dobre kmetijske prakse pri gnojenju, zlasti za vzdrževanje uravnoteženih ravni žvepla v tleh ter zagotovitev pravilne uporabe dušika;
Agronomy
upoštevanje dobrih fitosanitarnih praks, da se zagotovi uporaba dobrih praks pri ukrepih za zaščito pridelka zoper mikozo.
In case of contract farming, where agricultural products are supplied to FBOs directly by their producers, FBOs shall ensure that the following requirements to prevent elevated asparagine levels in cereals are applied:
Nosilci živilske dejavnosti izvajajo preglede, s katerimi preverjajo učinkovito uporabo navedenih zahtev.
to follow Good Agricultural Practices on fertilisation, in particular with regard to maintaining balanced sulphur levels in the soil and to ensure a correct nitrogen application;
Receptura in zasnova proizvoda
to follow Good Phytosanitary Practices in order to ensure the application of good practices on crop protection measures to prevent fungal infection.
Nosilci živilske dejavnosti v proizvodnem postopku uporabljajo naslednje zniževalne ukrepe.
FBOs shall carry out controls to verify the effective application of the aforesaid requirements.
Nosilci živilske dejavnosti pri zadevnih proizvodih preučijo možnost zmanjšanja oziroma popolne ali delne nadomestitve amonijevega bikarbonata z alternativnimi sredstvi za vzhajanje, kot so:
Recipe and Product Design
natrijev bikarbonat in acidulanti ali
In the manufacturing process FBOs shall apply the following mitigation measures:
natrijev bikarbonat in dinatrijev difosfat z organskimi kislinami ali njunimi kalijevimi različicami.
For relevant products, FBOs shall consider reducing or replacing fully or partially ammonium bicarbonate with alternative raising agents such as
Nosilci živilske dejavnosti pri tem zagotovijo, da uporaba navedenih alternativnih sredstev za vzhajanje ne povzroči organoleptičnih sprememb (okusa, videza, teksture itd.) ali poviša skupne vsebnosti natrija, kar vse vpliva na identiteto proizvoda in sprejem med potrošniki.
sodium bicarbonate and acidulants, or
Nosilci živilske dejavnosti pri proizvodih, pri katerih zasnova to dopušča, zamenjajo fruktozo ali sestavine, ki vsebujejo fruktozo, kot so sirupi in med, z glukozo ali nereducirajočimi sladkorji, kot je saharoza, zlasti v recepturah, ki vsebujejo amonijev bikarbonat, kadar je to mogoče, pri čemer upoštevajo, da lahko zamenjava fruktoze ali drugih reducirajočih sladkorjev povzroči spremembo identitete proizvoda zaradi izgube okusa ali barve.
sodium bicarbonate and disodium diphosphates with organic acids or potassium variants thereof.
Nosilci živilske dejavnosti uporabijo asparaginazo, kadar je to učinkovito in mogoče, da zmanjšajo asparagin in potencial za nastanek akrilamida.
As part of this consideration, FBOs shall ensure that the use of the said alternative raising agents do not result in organoleptic changes (taste, appearance, texture etc.) or increase the overall sodium content which influence product identity and consumers acceptance.
Pri tem upoštevajo, da je pri uporabi asparaginaze v recepturah z visoko vsebnostjo maščob, nizko vlažnostjo ali visoko vrednostjo pH učinek na raven akrilamida omejen ali ga sploh ni.
For products where the product design allows, FBOs shall replace fructose or fructose-containing ingredients such as syrups and honey with glucose or non-reducing sugars such as sucrose, particularly in recipes containing ammonium bicarbonate where possible and taking into consideration that replacing fructose or other reducing sugars may result in a modified product identity due to loss of flavour and colour formation.
Kadar značilnosti proizvoda to omogočajo, nosilci živilske dejavnosti pregledajo, ali je mogoče pšenično moko delno nadomestiti z alternativnimi žitnimi mokami, kot je riževa, ob upoštevanju, da vsaka sprememba vpliva na postopek pečenja in organoleptične značilnosti proizvoda.
FBOs shall use asparaginase where effective and possible to reduce asparagine and mitigate the potential for acrylamide formation.
Pri različnih vrstah žita so se pokazale različne ravni asparagina (običajno je raven asparagina najvišja pri rži, pri ovsu, pšenici in koruzi se čedalje niža, pri rižu pa je najnižja).
FBOs shall take into account that there is limited or no effect on the levels of acrylamide of the use of asparaginase in recipes with high fat content, low moisture or high pH value.
Nosilci živilske dejavnosti v oceni tveganja upoštevajo vpliv sestavin v finih pekovskih izdelkih, ki lahko zvišajo ravni akrilamida v končnem proizvodu, in uporabijo sestavine, ki nimajo takih učinkov, vendar ohranjajo fizične in organoleptične značilnosti (na primer praženje mandljev pri nižjih temperaturah namesto višjih in suho sadje kot vir fruktoze).
Where a product characteristic allows, FBOs shall review whether it is possible to utilise the partial replacement of wheat flour with alternative grain flour, such as rice, taking into consideration that any change will have an impact on the baking process and organoleptic properties of the products.
Nosilci živilske dejavnosti zagotovijo, da dobavitelji toplotno obdelanih sestavin, pri katerih je večja verjetnost za nastanek akrilamida, izvedejo oceno tveganja za akrilamid in sprejmejo ustrezne blažilne ukrepe.
Different types of grains have shown different levels of asparagine (typical asparagine levels are the highest in rye and in descending order lower in oats, wheat, maize and with the lowest levels in rice).
Nosilci živilske dejavnosti zagotovijo, da spremembe proizvodov, ki izvirajo od dobaviteljev, ne povzročijo povišanih ravni akrilamida.
FBOs shall take into account in the risk assessment the impact of ingredients in the fine bakery wares that may raise acrylamide levels in the final product, and use ingredients that do not have such effects but maintain physical and organoleptic properties (such as almonds roasted at lower rather than higher temperatures and dried fruits as fructose source).
Nosilci živilske dejavnosti preučijo možnost dodajanja organskih kislin v proizvodni postopek ali znižanja vrednosti pH, kolikor je le mogoče in razumno, v povezavi z drugimi blažilnimi ukrepi in ob upoštevanju, da to lahko povzroči organoleptične spremembe (manjše porjavenje, sprememba okusa).
FBOs shall ensure that suppliers of heat treated ingredients which are susceptible to acrylamide formation carry out an acrylamide risk assessment and implement the appropriate mitigation measures.
Priprava
FBOs shall ensure that a change in products sourced from suppliers does not result in increased acrylamide levels in such cases.
Nosilci živilske dejavnosti pri proizvodnji finih pekovskih izdelkov uporabijo naslednje blažilne ukrepe in zagotovijo, da so sprejeti ukrepi skladni z značilnostmi proizvoda in zahtevami za varnost hrane.
FBOs shall consider to add organic acids to the production process or decrease the levels of pH as far as possible and reasonable in combination with other mitigation measures and taking into account that this can result in organoleptic changes (less browning, modification of taste).
Nosilci živilske dejavnosti uporabijo toplotni vnos, tj. kombinacijo časa in temperature, ki najučinkoviteje zmanjša nastajanje akrilamida ob hkratnem doseganju ciljnih značilnosti proizvoda.
Processing
Nosilci živilske dejavnosti povišajo vsebnost vlage v končnem proizvodu ob upoštevanju doseganja ciljne kakovosti proizvoda, zahtevanega roka uporabe in standardov za varnost hrane.
FBOs shall take the following mitigation measures in the manufacture of fine bakery wares and shall ensure that the measures taken are compatible with the product characteristics and food safety requirements:
Proizvodi se zapečejo do svetlejše končne barve končnega proizvoda ob upoštevanju doseganja ciljne kakovosti proizvoda, zahtevanega roka uporabe in standardov za varnost hrane.
FBO shall apply the heat input, i.e. time and temperature combination that is the most effective to reduce acrylamide formation while achieving the targeted product characteristics.
Nosilci živilske dejavnosti pri razvoju novih proizvodov v oceni tveganja upoštevajo velikost in površino posameznega kosa proizvoda, pri čemer lahko zaradi vpliva vročine v manjših proizvodih nastanejo višje ravni akrilamida.
FBOs shall increase the moisture content in the final product in consideration of achieving the targeted product quality, the required shelf life and food safety standards.
Nosilci živilske dejavnosti prilagodijo zasnovo proizvoda in načrtovanje postopka dejstvu, da so lahko nekatere sestavine, uporabljene pri proizvodnji finih pekovskih izdelkov, večkrat toplotno obdelane (na primer vnaprej pripravljeni koščki žita, oreščkov, semen, suhega sadja itd.), zaradi česar se ravni akrilamida v končnem proizvodu zvišajo; s to prilagoditvijo dosežejo skladnost z referenčnimi ravnmi akrilamida iz Priloge IV.
Products shall be baked to a lighter colour endpoint in the final product in consideration of achieving the targeted product quality, the required shelf life and food safety standards.
Nosilci živilske dejavnosti zlasti ne uporabljajo zažganih proizvodov za predelavo.
In developing new products, FBOs shall take into account in their risk assessment the size and surface area of a particular piece of product taking into account that small product size potentially leads to higher acrylamide levels due to heat impact.
Nosilci živilske dejavnosti za vnaprej pripravljene mešanice proizvodov, ki so dane v promet za pečenje doma ali v obratih za pripravo in dostavo hrane, potrošnikom priskrbijo navodila za pripravo, da zagotovijo, da so ravni akrilamida v končnem proizvodu tako nizke, kot jih je razumno mogoče doseči pod referenčnimi ravnmi.
As certain ingredients used in the manufacture of fine bakery wares could be heat treated several times (e.g. pre-processed cereal pieces, nuts, seeds, dried fruits, etc.), which results in the raise of acrylamide levels in final products, FBOs shall adjust product and process design accordingly to comply with the benchmark levels of acrylamide set out in Annex IV.
ŽITNI KOSMIČI ZA ZAJTRK
In particular the FBOs shall not use burnt products as rework.
Receptura
For product pre-mixes that are put on the market to be baked at home or in catering establishments, FBOs shall provide preparation instructions to their customers to ensure that the acrylamide levels in the final products are as low as reasonably achievable below the benchmark levels.
Kadar je primerno, nosilci živilske dejavnosti pri razvoju novih proizvodov preučijo možnost uporabe koruze in riža ob upoštevanju, da vsaka sprememba vpliva na proizvodni postopek in organoleptične značilnosti proizvoda, saj imajo proizvodi na osnovi koruze in riža običajno manj akrilamida kot proizvodi iz pšenice, rži, ovsa in ječmena.
BREAKFAST CEREALS
Nosilci živilske dejavnosti nadzorujejo stopnje dodajanja pri dodajanju reducirajočih sladkorjev (na primer fruktoze in glukoze) in sestavin, ki jih vsebujejo (na primer medu), ob upoštevanju njihovega vpliva na organoleptične značilnosti in funkcije postopka (oblikovanje grud s sprijemanjem) ter možnosti, da lahko delujejo kot prekurzorji za nastanek akrilamida, kadar se dodajo pred fazami toplotne obdelave.
Recipe
Nosilci živilske dejavnosti v oceni tveganja upoštevajo prispevek akrilamida zaradi toplotno obdelanih suhih sestavin, kot so praženi in popečeni oreščki ter v pečici sušeno sadje, in uporabijo alternativne sestavine, če je verjetno, da bo zaradi prispevka končni proizvod presegal referenčne ravni iz Priloge IV.
Given that products based on maize and rice tend to have less acrylamide than those made with wheat, rye, oats and barley, FBOs shall consider using maize and rice in new product development where applicable and taking into consideration that any change will have an impact on the manufacturing process and organoleptic properties of the products.
Nosilci živilske dejavnosti za toplotno obdelane sestavine, ki vsebujejo 150 mikrogramov akrilamida na kilogram (μg/kg) ali več, uporabijo naslednje ukrepe:
FBOs shall control the addition rates at the point of addition of reducing sugars (e.g. fructose and glucose) and ingredients containing reducing sugars (e.g. honey) taking into consideration their impact on organoleptic properties and process functionalities (binding clusters for cluster formation) and which can act as precursors to acrylamide formation when added prior to heat-treatment stages.
vzpostavijo register takih sestavin;
FBOs shall take into account in the risk assessment the acrylamide contribution from heat-treated, dry ingredients, such as roasted and toasted nuts and oven dried fruits, and use alternative ingredients if the contribution is likely to bring the finished product above the benchmark level specified in Annex IV.
izvajajo presoje dobaviteljev in/ali analize;
For heat-treated ingredients which contain 150 micrograms of acrylamide per kilogram (μg/kg) or more, FBOs shall take the following actions:
zagotovijo, da dobavitelj teh sestavin ne uvede nobenih sprememb, zaradi katerih se raven akrilamida zviša.
to establish a register of such ingredients;
Kadar je žito v obliki testa iz moke in proizvodni postopek omogoča dovolj časa, temperature in vsebnosti vlage, da asparaginaza zniža ravni asparagina, nosilci živilske dejavnosti uporabijo asparaginazo, kadar je to potrebno, če nima škodljivega učinka na okus ali tveganje rezidualne encimske aktivnosti.
to carry out audits of suppliers and/or analyses;
Nosilci živilske dejavnosti pri proizvodnji žitnih kosmičev za zajtrk uporabljajo naslednje blažilne ukrepe in zagotovijo, da so sprejeti ukrepi skladni z značilnostmi proizvoda in zahtevami za varnost hrane.
to ensure that no changes are made by the supplier of such ingredients that increase acrylamide levels.
Nosilci živilske dejavnosti z oceno tveganja opredelijo kritične korake toplotne obdelave v proizvodnem postopku, pri katerih nastaja akrilamid.
When the cereal is in a flour dough format and the manufacturing process allows a sufficient time, temperature and moisture content for asparaginase to reduce asparagine levels, FBOs shall use asparaginase where required provided there is no adverse effect on flavour or risk of residual enzyme activity.
Ker višje temperature in daljši čas segrevanja povzročajo višjo raven akrilamida, nosilci živilske dejavnosti opredelijo učinkovito kombinacijo temperature in časa segrevanja, da kar najbolj zmanjšajo nastajanje akrilamida, ne da bi to vplivalo na okus, teksturo, barvo, varnost in rok uporabe proizvoda.
In the manufacture of breakfast cereals FBOs shall apply the following mitigation measures and shall ensure that the measures taken are compatible with the product characteristics and food safety requirements:
Nosilci živilske dejavnosti nadzorujejo temperature in čas segrevanja ter stopnjo podajanja, da preprečijo nenadna povišanja akrilamida in dosežejo naslednje najnižje vsebnosti vlage v končnem proizvodu po zadnji toplotni obdelavi ob upoštevanju doseganja ciljne kakovosti proizvoda, zahtevanega roka uporabe in standardov za varnost hrane:
FBOs shall identify, by means of risk assessment, the critical heat-treatment step(s) in the manufacturing process that generate(s) acrylamide.
praženi proizvodi: 1 g/100 g za ekstrudirane proizvode, 1 g/100 g za saržno pražene proizvode, 2 g/100 g za valjane proizvode;
As higher heating temperatures and longer heating times generate higher acrylamide levels, FBOs shall identify an effective combination of temperature and heating times to minimise acrylamide formation without compromising the taste, texture, colour, safety and shelf-life of the product.
neposredno ekspandirani proizvodi: 0,8 g/100 g za ekstrudirane proizvode;
To avoid the generation of acrylamide spikes, FBOs shall control heating temperatures, times and feed-rates in order to achieve the following minimum moisture content in the final product after the final heat treatment in consideration of achieving the targeted product quality, the required shelf life and food safety standards:
pečeni proizvodi: 2 g/100 g za kontinuirno pečene proizvode;
toasted products: 1 g/100 g for extruded products, 1 g/100 g for batch cooked products, 2 g/100 g for steam rolled products;
polnjeni proizvodi: 2 g/100 g za ekstrudirane proizvode;
direct expanded products: 0,8 g/100 g for extruded products;
drugo sušenje: 1 g/100 g za saržno pražene proizvode, 0,8 g/100 g za ekspandirane proizvode.
baked products: 2 g/100 g for continuously cooked products;
Nosilci živilske dejavnosti merijo vsebnost vlage in navedejo koncentracijo akrilamida v suhi snovi, da se izognejo zmedi zaradi spreminjanja vlage.
filled products: 2 g/100 g for extruded products;
Ponovna predelava proizvoda v postopku lahko povzroči višje ravni akrilamida zaradi ponavljajoče se izpostavljenosti toplotni obdelavi.
other drying: 1 g/100 g for batch cooked products, 0,8 g/100 g for gun puffed products.
Nosilci živilske dejavnosti zato ocenijo učinek predelave na ravni akrilamida in predelavo zmanjšajo ali izločijo.
FBOs shall measure the moisture content and express acrylamide concentration in a dry mass to eliminate the confounding effect of moisture changes.
Nosilci živilske dejavnosti vzpostavijo postopke, kot sta nadzor temperature in spremljanje, s katerimi preprečijo, da bi se proizvodi zažgali.